Budae Jjigae 부대찌개
https://mykoreankitchen.com/army-stew-budae-jjigae/
Ingredients
- 4 cups Chicken stock
- 200 g Spam thinly sliced
- 4 Cocktail Frankfurt sausages thinly & diagonally sliced
- 250 g Tofu sliced about 1.5cm thickness
- 200 g Enoki mushrooms base stem removed & stems separated
- 200 g King oyster mushrooms thinly sliced length ways
- 100 g Shiitake mushroom thinly sliced
- ½ cup Kimchi ripened bite sized
- 110 g Instant ramen noodles
- 50 g Korean rice cakes for soup soaked in cold water for 15 mins if it was frozen
- 30 g Green onion thinly & diagonally sliced
- 1 to 2 slice Cheese
Sauce (Mix these in a small bowl)
- 2 Tbsp Korean chili flakes Gochugaru
- 2 Tbsp Mirin
- 1 Tbsp Light soy sauce
- 1 Tbsp Garlic minced
- ½ Tbsp Sugar
- ½ Tbsp Korean chilli paste Gochujang
Instructions
- Assemble the main ingredients (except for instant ramen noodles, rice cakes, green onion and cheese) in a shallow pot.
- Add the sauce in the middle. Pour the stock in the corner of the pot.
- Close the lid and boil it on medium high heat until the stock starts to boil (about 8 mins).
- Add the remaining ingredients – instant ramen noodles, rice cakes, green onion and cheese on top of the pot and boil uncovered until the noodles are cooked (about 2 to 3 mins). Reduce the heat to low (if you’re cooking on a portable burner and sharing the food at the dinning table).
- Start dishing out soup, protein and vegetables onto your own soup bowl. Serve with steamed rice (& with other Korean side dishes).
- DONE!