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

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, simple korean army stew or budae jjigae. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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

To begin with this particular recipe, we must prepare a few components. You can have 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. Make ready 200 g SPAM cut into cubes
  3. Prepare 200 g mushroom (enoki and or oyster mushrooms)
  4. Get 200 g shitake mushrooms
  5. Get 6 cocktail sausages cut thinly
  6. Take 3 instant ramen noodles
  7. Make ready Half a cup of cheese(cubed or 2 slices)
  8. Make ready 1 cup kimchi (bite-sized)
  9. Make ready 1 Napa cabbage (cut and sliced)
  10. Take 100 g Rice cakes (Tteokbokki) or replace with kikiam
  11. Get 100 g tofu (sliced or cubed)
  12. Take 4 cobs cooked corn or 1 can of sweet corn kernels
  13. Make ready 2 tablespoons Korean chili paste (Gochujang)
  14. Make ready 1/2 tablespoon sugar
  15. Get 1 tablespoon Korean chili flakes
  16. Prepare 1 tablespoon garlic (minced)
  17. Make ready 1 tablespoon soy sauce
  18. Get 1 tablespoon fish sauce
  19. Make ready Green onions
  20. Make ready 1 teaspoon cooking oil
  21. Make ready I added corn instead of baked beans
  22. Make ready 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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