Budae Jjigae (Army Stew)

Budae Jjigae (Army Stew)

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins

      The best and the most popular Korean hot pot dish – Budae Jjigae (Army stew / Army base stew) recipe! It is loaded with Kimchi, spam, sausages, ramen noodles and much more!



    200 g SPAM thinly sliced
    4 cocktail Frankfurt sausages (150g) thinly & diagonally sliced
    250 g tofu sliced (about 1.5cm, 1/2 inch thickness)
    200 g enoki mushrooms base stem removed & stems separated,
    200 g king oyster mushrooms thinly sliced length ways
    100 g shiitake mushroom caps thinly sliced
    1/2 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 rice wine (mirin)
    1 Tbsp soy sauce
    1 Tbsp minced garlic
    1/2 Tbsp sugar
    1/2 Tbsp Korean chilli paste (Gochujang)
    Few sprinkles ground black pepper


    1.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).
    2.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).
    3.Start dishing out soup, protein and vegetables onto your own soup bowl. Serve with steamed rice         (& with other Korean side dishes).

Recipe Notes

*1 Tbsp = 15ml, 1 Cup = 250ml

  4 cups chicken stock (1 litre) *see notes above

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