Recipe of Favorite Simple Korean Army Stew or Budae Jjigae

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, simple korean army stew or budae jjigae. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Simple Korean Army Stew or Budae Jjigae is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Simple Korean Army Stew or Budae Jjigae is something that I have loved my whole life.

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

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