Step-by-Step Guide to Make Super Quick Homemade Simple Korean Army Stew or Budae Jjigae

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, simple korean army stew or budae jjigae. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Simple Korean Army Stew or Budae Jjigae is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Simple Korean Army Stew or Budae Jjigae is something which I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can cook simple korean army stew or budae jjigae using 22 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Simple Korean Army Stew or Budae Jjigae:

1. Make ready 6 cups chicken stock
2. Prepare 200 g SPAM cut into cubes
3. Prepare 200 g mushroom (enoki and or oyster mushrooms)
4. Take 200 g shitake mushrooms
5. Take 6 cocktail sausages cut thinly
6. Get 3 instant ramen noodles
7. Prepare Half a cup of cheese(cubed or 2 slices)
8. Make ready 1 cup kimchi (bite-sized)
9. Make ready 1 Napa cabbage (cut and sliced)
10. Prepare 100 g Rice cakes (Tteokbokki) or replace with kikiam
11. Make ready 100 g tofu (sliced or cubed)
12. Make ready 4 cobs cooked corn or 1 can of sweet corn kernels
13. Make ready 2 tablespoons Korean chili paste (Gochujang)
14. Prepare 1/2 tablespoon sugar
15. Make ready 1 tablespoon Korean chili flakes
16. Make ready 1 tablespoon garlic (minced)
17. Make ready 1 tablespoon soy sauce
18. Get 1 tablespoon fish sauce
19. Prepare Green onions
20. Make ready 1 teaspoon cooking oil
21. Make ready I added corn instead of baked beans
22. Get I also removed kelp and anchovies because I don't like them

Steps to make Simple Korean Army Stew or Budae Jjigae:

1. Cook garlic in oil until golden brown. Set aside so it doesn't burn.
2. Assemble the ingredients (except for the ramen noodles, rice cakes, green onions, napa cabbage, corn and cheese) in a pot. Mix the Korean paste with soy sauce, chili flakes, sugar, and fish sauce and add the mixture to the pot. Pour the stock and bring to boil on medium heat (about 10 mins). Reduce heat and let simmer for another 10 minutes.
3. Add the remaining ingredients – garlic, instant ramen noodles, rice cakes, green onions, napa cabbage (I like my napa cabbage crunchy), corn and add cheese on top of the pot and boil uncovered until the noodles are cooked (about 2 to 3 mins).
4. Serve with steamed rice (& with other Korean side dishes). Or if doing hot pot, reduce the heat to low (using a portable burner) and share the food at the dinning table.

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