Budae Jjigae (Korean Army Stew)

Ingredients

1 (exclude sauce packet) DF INSTANT NOODLE(ONION)

1 cup (tteok) D BOT BANH BEO WHITE RICE CAKE

1 tbsp gochugaru CRUSHED RED CHILI PEPPER

1 tbsp DF SWEET SOY SAUCE

1 tbsp

1 can Spam, cut according to preference

3, 4 hot dogs

4, 5 strips bacon

1/2 yellow onion, thinly diced

2 tbsp gochujang (red pepper paste)

1, 2 garlic, minced

5, 6 cups water

1 package firm tofu (optional)

1 scallion/green onion, thinly sliced (garnish)

Cooking Instructions

Bring a large pot to a boil (about 6 cups of water) and place kimchi and sauce ingredients (gochujang, gochugaru, minced garlic, soy sauce, sugar, and diced onion). Boil for about 10 minutes to soften the kimchi and enrich the broth.

Meanwhile, prepare the meats by cutting them into desired pieces. Add the pre-cut bacon and hot dog (Spam if available) and cook for another 10 minutes. Follow that with the instant ramen noodles and wait until noodles separate on their own.

When noodles have separated, taste the broth of the stew and regulate according to taste preference. This might be too spicy for some so reducing the red pepper paste and flakes or adding extra water will help alleviate this problem.

Serve immediately before noodles soften and set at the center of the table where everyone can help themselves, or plate individually into separate bowls. Eat with rice and banchan side dishes.

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