Budae Jjigae Korean Army Stew Recipes

BUDAE JJIGAE (KOREAN ARMY STEW)

Steps:

• For the sauce: Put the gochugaru, soy sauce, fish sauce, garlic, mirin, sesame oil, sugar, 1 teaspoon salt and 1/2 teaspoon black pepper in a medium bowl. Whisk to combine, cover with plastic wrap and set aside.
• For the broth: Put the dried anchovies, garlic, daikon, kombu, onion and 2 quarts water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 25 minutes. Strain into a bowl or saucepan and discard the solids.
• For the toppings: Arrange the Spam, cocktail sausages, bacon, tofu, tteok, pork and beans, kimchi and sliced onion in a large, low-sided skillet. Add the sauce to the middle of the pot; don't stir. Heat on high heat for 5 minutes. Add enough broth to cover all the ingredients (you may not use all the broth), bring to a boil and boil on high heat for 5 minutes. Mix the sauce gently into the broth so it is well incorporated. Lower to medium heat and add the remaining broth. Simmer for 10 more minutes, then add the ramen and cook until the noodles are just tender, 4 to 5 minutes. Remove from heat and top with mozzarella, scallions and watercress. Serve with steamed rice.

BUDAE-JJIGAE

Steps:

• Start by slicing the spam, frankfurter sausages, tofu, mushrooms, spring onion and onion. Discard the flavouring from the instant noodle pack.
• In a bowl add all of the ingredients for the sauce and mix well.
• Add the chicken stock to a large, heavy pan and bring to the boil. Once boiling add the sauce to the stock and mix well. Bring back to the boil.
• Add all of the remaining ingredients to the pan except for the instant noodles and the spring onion. Keep over a medium heat for 15 minutes.
• Add the instant noodle block to the pan and continue to cook for a further 5 minutes.
• Remove the pan from the heat, garnish with the spring onion, place in the center of your dinner table (on a coaster!) and enjoy with a side bowl of fresh rice.

BUDAE JJIGAE (KOREAN ARMY BASE STEW)

Steps:

• Divide luncheon meat into 2 piles on either side of a stock pot. Layer sausage, onion, and kimchi on top, leaving an empty space in the center of the pot.
• Mix red pepper powder, soy sauce, gochujang, garlic, and black pepper together in a small bowl; pour into the center of the pot. Sprinkle in green onion. Pour in chicken broth; bring to a boil. Reduce heat and simmer stew, stirring occasionally, until flavors combine, about 10 minutes.
• Bring a pot of water to a boil; add ramen noodles. Cook and stir until partially cooked and softened, about 2 minutes. Drain; stir into stew. Cook and stir until ramen noodles are tender but firm to the bite, about 5 minutes. Top stew with American cheese.

BUDAE JJIGAE (ARMY STEW)

Steps:

• Cut the ingredients into bite size pieces, and arrange them in a medium size shallow pot. Mix all the seasoning ingredients in a small bowl.
• Add the broth, and stir in the seasoning.
• Cook over medium high heat until the bacon is cooked through and the kimchi has softened. Add the optional ramyeon noodles and more broth or water if necessary. (The noodles soak up a lot of the liquid, so I briefly cook the ramyeon noodles in a separate pot of water before adding to the stew.)