Korean Army Stew (Budae Jjigae)
Serves: 4
Soup base
  • 750ml low sodium chicken broth
  • 2 tbsp gochujang (chilli soy paste)
  • 1 tsp gochugaru (chilli powder)
  • 1 tbsp rice wine
  • 1 tsp sesame oil
  • 1 tsp fish sauce
  • 2 cloves of garlic, minced
  • 100g minced beef
  • ½ tin of Spam, sliced
  • 3 sausages, cut into thirds
  • 1 tube of egg 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
  • 1 packet of Korean instant ramen
  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.
Recipe by Delicacious | A Food Blog at http://www.delicacious.com/korean-army-stew/