Steps to Prepare Homemade Simple Korean Army Stew or Budae Jjigae

Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, simple korean army stew or budae jjigae. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Simple Korean Army Stew or Budae Jjigae is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Simple Korean Army Stew or Budae Jjigae is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. 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. Get 6 cups chicken stock
2. Prepare 200 g SPAM cut into cubes
3. Take 200 g mushroom (enoki and or oyster mushrooms)
4. Prepare 200 g shitake mushrooms
5. Get 6 cocktail sausages cut thinly
6. Get 3 instant ramen noodles
7. Get Half a cup of cheese(cubed or 2 slices)
8. Take 1 cup kimchi (bite-sized)
9. Prepare 1 Napa cabbage (cut and sliced)
10. Make ready 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. Prepare 2 tablespoons Korean chili paste (Gochujang)
14. Prepare 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. Make ready 1 tablespoon fish sauce
19. Make ready Green onions
20. Get 1 teaspoon cooking oil
21. Get I added corn instead of baked beans
22. Make ready I also removed kelp and anchovies because I don't like them

Steps 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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