Budae Jjigae (Korean Army Stew)

Korean

Budae Jjigae (Korean Army Stew)

Budae Jjigae, or Korean Army Base Stew, is a warming hot pot dish that is thick, spicy, and hearty. Perfect to warm you up on a cold winter day!

Ingredients

For The Soup Base

1 Tbsp anchovy paste

1 Tbsp gochujang paste (Korean red pepper paste)

2 Tbsp gochugaru (Korean red pepper flakes)

1 Tbsp rice wine

1 Tbsp light soy sauce

1 tsp granulated cane sugar

3 c vegetable broth

Stew ingredients

1 can SPAM, sliced

1 can Vienna sausages (or cocktail wieners), sliced on the diagonal

1 pkg enoki mushrooms, stems removed and gently rinsed

½ package firm tofu, sliced

¼ c kimchi

¼ c tteok (sliced Korean rice cakes), rinsed

1 slice American processed cheese (optional)

1 egg

1 package instant noodles (such as Ramen, noodles only)

2 Tbsp green onions, sliced

Instructions

• In a large bowl, mix together soup base ingredients. Set aside.
• In a large shallow pot, place all the stew ingredients except for the egg, instant noodles and green onions.
• Pour the soup base over top of the ingredients. Cover with a lid and bring the stew to a boil over medium heat (on the stove or a hot plate burner) until the stew begins to simmer, about 10 minutes.
• Reduce the heat to low and add in the instant noodles and raw egg. Continue to simmer until the noodles and egg are cooked.*
• Garnish with green onions and serve immediately. You can eat as is or serve with steamed rice and banchan (Korean side dishes).