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Budae Jjigae (Korean Army Stew)

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Servings 4 people

Ingredients
  

Main Ingredients

  • 200 g Mini cocktail sausages Sliced thinly lengthwise
  • 170 g Spam 1/2 regular tin, sliced thinly
  • 150 g Egg tofu 1 tube, sliced into 2cm thick rounds
  • 200 g Enoki mushrooms
  • 200 g Mini King Oyster mushrooms sliced thinly, lengthwise
  • 200 g Cabbage roughly torn into small pieces
  • ¾ cup Kimchi
  • 1-2 packets Instant ramen noodles depending whether you are having rice or rice cakes separately
  • 1 liter soup / stock I either use 2 stock cubes, or the ramen packet seasoning and 1 stock cube

Sauce

  • 2 tbs Chilli Flakes
  • 2 tbs Mirin
  • 1 tbs Soya sauce
  • 3 cloves garlic minced
  • 1 tsp brown sugar
  • 1 tbs Gochujang

Toppings

  • 1 slice Kraft singles cheese
  • 3 stalks spring onions finely chopped

Instructions
 

  • Arrange the sausage, spam, tofu, mushrooms, cabbage and kimchi as you wish in the bottom of your pot. Make sure it is large enough to hold all the ingredients, soup and noodles in the end!
  • Separately, mix all sauce ingredients together in a bowl while your stock heats up.
  • When ready, pour the sauce into the middle of the arranged ingredients.
  • Follow up with the hot stock and bring to the boil. Simmer for 5 minutes, then add instant ramen and cook according to package (another 3-5 minutes). Turn off heat.
  • Add a slice of kraft cheese on top (it will melt immediately) and garnish with spring onions.

Notes

All the main ingredients are just my personal preference. I think you can really replace with any type of vegetable and protein you have.
You might also like to add rice cakes along with the instant noodles, or serve with rice on the side!