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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