How to Prepare Perfect Simple Korean Army Stew or Budae Jjigae

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, simple korean army stew or budae jjigae. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Simple Korean Army Stew or Budae Jjigae is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Simple Korean Army Stew or Budae Jjigae is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. 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. Prepare 6 cups chicken stock
2. Take 200 g SPAM cut into cubes
3. Get 200 g mushroom (enoki and or oyster mushrooms)
4. Get 200 g shitake mushrooms
5. Take 6 cocktail sausages cut thinly
6. Prepare 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. Get 1 Napa cabbage (cut and sliced)
10. Prepare 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. Get 2 tablespoons Korean chili paste (Gochujang)
14. Make ready 1/2 tablespoon sugar
15. Get 1 tablespoon Korean chili flakes
16. Make ready 1 tablespoon garlic (minced)
17. Take 1 tablespoon soy sauce
18. Make ready 1 tablespoon fish sauce
19. Get 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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