My Recipes

Appearance

Korean Army Stew (BudaeJiggae) ​

https://mykoreankitchen.com/army-stew-budae-jjigae/

  • 4 cups (1 litre) chicken stock* (see note)
  • 200g (7 ounces) SPAM, thinly sliced
  • 4 cocktail Frankfurt sausage (150g, 5.3 ounces), thinly & diagonally sliced
  • 250g (9 ounces) tofu, sliced (about 1.5cm, 1/2 inch thickness)
  • 200g (7 ounces) enoki mushrooms, base stem removed & stems separated
  • 200g (7 ounces) king oyster mushrooms, thinly sliced length ways
  • 1/2 cup aged kimchi, cut into bite sized pieces
  • 110g (3.9 ounces) instant ramen noodles
  • 50g (1.8 ounces) Korean rice cakes for soup, soaked in cold water for 15 mins if it was frozen
  • 30g (1 ounces) green onion, thinly & diagonally sliced
  • 1 or 2 slices of cheese

Sauce ​

  • 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 chili paste (Gochujang)
  • A few sprinkles of ground black pepper