Budae Jjigae (Korean Army Stew)

1 Serving
Beef broth Korean

Soup Base:
sesame or canola oil
Gochutgaru Korean red chili pepper flakes
Gochujang Korean red chili pepper paste
soy sauce
fish sauce
rice wine vinegar
sugar
garlic about 5 cloves
Chicken Stock or Beef Broth
Salt and pepper

Soup Toppings:
upKimchi
to 6 slices of Spam
hotdogs
strips thick cut bacon cut into 1-inch pieces cook
ackof medium firm tofu sliced 1-inch cubes
ediumonion thinly sliced
napa cabbage thinly
to 2 bundles of enoki mushroom
shiitake mushroom sliced
green onions thinly sliced
bean sprouts optional garnish
Rice Cake
ramen seasoning packet
pack ramen noodles
slices American Cheese
Eggs one per person

To Serve White Rice, steamed In a large pot over medium heat, add sesame or canola oil and allow to come up to temp. Add all soup base ingredients into the pot and bring to a simmer, allowing the flavors to meld. Monitor your heat carefully as you want the soup to ONLY simmer, not boil. Once soup starts to simmer, place your “toppings” around the pot in a clock pattern, leaving a hole in the center. Here is where you can add or subtract ingredients. We have listed a number of the most popular ingredients, but it is completely up to you and your family! Do not omit the ramen, as it is an integral part of the dish. Once “toppings” have been added, sprinkle the ramen seasoning packet into the “well” in the center of the pot. Place the ramen noodles into he “well”. Crack one egg per person around the edge of the dish, being careful not to break the yolk. Cover and simmer 8-10 minutes, again, being carful not to allow the soup to reach a rolling bubble, but just a gentle simmer. To Serve Remove from the heat and serve family style. Before serving, add slices of American cheese over the top of the dish as soon as you remove the lid. The steam and heat will melt the cheese, and will create a delicious, creamy texture to the stew. Spoon desired toppings and broth over steamed white rice.

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Budae Jjigae (Korean Army Stew)