Simple Korean Army Stew or Budae Jjigae
Simple Korean Army Stew or Budae Jjigae

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, simple korean army stew or budae jjigae. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Simple Korean Army Stew or Budae Jjigae is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Simple Korean Army Stew or Budae Jjigae is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook simple korean army stew or budae jjigae using 22 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Simple Korean Army Stew or Budae Jjigae:
  1. Get 6 cups chicken stock
  2. Prepare 200 g SPAM cut into cubes
  3. Make ready 200 g mushroom (enoki and or oyster mushrooms)
  4. Make ready 200 g shitake mushrooms
  5. Get 6 cocktail sausages cut thinly
  6. Take 3 instant ramen noodles
  7. Take Half a cup of cheese(cubed or 2 slices)
  8. Get 1 cup kimchi (bite-sized)
  9. Get 1 Napa cabbage (cut and sliced)
  10. Prepare 100 g Rice cakes (Tteokbokki) or replace with kikiam
  11. Take 100 g tofu (sliced or cubed)
  12. Take 4 cobs cooked corn or 1 can of sweet corn kernels
  13. Get 2 tablespoons Korean chili paste (Gochujang)
  14. Prepare 1/2 tablespoon sugar
  15. Take 1 tablespoon Korean chili flakes
  16. Take 1 tablespoon garlic (minced)
  17. Prepare 1 tablespoon soy sauce
  18. Get 1 tablespoon fish sauce
  19. Take Green onions
  20. Take 1 teaspoon cooking oil
  21. Prepare I added corn instead of baked beans
  22. Prepare I also removed kelp and anchovies because I don't like them
Instructions to make Simple Korean Army Stew or Budae Jjigae:
  1. Cook garlic in oil until golden brown. Set aside so it doesn't burn.
  2. Assemble the ingredients (except for the ramen noodles, rice cakes, green onions, napa cabbage, corn and cheese) in a pot. Mix the Korean paste with soy sauce, chili flakes, sugar, and fish sauce and add the mixture to the pot. Pour the stock and bring to boil on medium heat (about 10 mins). Reduce heat and let simmer for another 10 minutes.
  3. Add the remaining ingredients – garlic, instant ramen noodles, rice cakes, green onions, napa cabbage (I like my napa cabbage crunchy), corn and add cheese on top of the pot and boil uncovered until the noodles are cooked (about 2 to 3 mins).
  4. Serve with steamed rice (& with other Korean side dishes). Or if doing hot pot, reduce the heat to low (using a portable burner) and share the food at the dinning table.

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