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Korean Army Stew (Budae jjigae)

Korean Army Stew (Budae jjigae)

Ingredients

Soup base
750ml low sodium chicken broth
1 tbsp rice wine
1 tsp sesame oil
1 tsp fish sauce
2 cloves of garlic, minced

Seasoning paste
2 cloves of minced garlic
2 tbsp gochujang (chilli soy paste)
1 tsp gochugaru (chilli powder)
1 tsp sesame oil
1 tsp fish sauce/ Soya sauce
1 tsp sugar


Make seasoning paste
Combine the seasoning paste ingredients. Mix well. 

Stew
Thin slice pork belly / shoulder
Hotdogs
½ tin of Spam, sliced
3 sausages, cut into thirds
1 cube of tofu, sliced
½ onion, sliced
1 bunch of spring onions, chopped
6 button mushrooms, sliced
1 cup of kimchi
1 tin of baked beans
1 slice of cheese
Cabbage
Watercress
Leeks
Rice Cake
1 packet of Korean instant ramen

Instructions
1.     Bring chicken stock to boil in a medium soup pot.
2.     Combine gochujang, gochugaru, rice wine, sesame oil, fish sauce and garlic in a small bowl.
3.     Add soup base ingredients to the boiling stock and stir. Turn off the flame and set aside.
4.     Arrange stew ingredients (except cheese and ramen) in a flat bottom claypot or casserole.
5.     Add prepared soup base to the claypot and bring stew to a boil over medium heat.
6.     Reduce heat and simmer covered for 10 minutes.
7.     Add a packet of korean ramen (without the flavourings) to the stew.
8.     Simmer uncovered for another 3-5 minutes.
9.     Add cheese and simmer till cheese melts.
10.  Serve hot with rice.

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