My Korean KitchenBudae Jjigae (Army Stew)
What you'll need
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Ingredients
Serves 4- 1 Tbsp minced garlic
- 100 g shiitake mushroom caps (thinly sliced)
- 200 g enoki mushrooms (base stem removed & stems separated,)
- 200 g king oyster mushrooms (thinly sliced length ways)
- 30 g green onion (thinly & diagonally sliced)
- 250 g tofu (sliced (about 1.5cm, 1/2 inch thickness))
- 4 cocktail Frankfurt sausages ((150g) thinly & diagonally sliced)
- 4 cups chicken stock ((1 litre) *see notes above)
- 1 Tbsp soy sauce
- 1 to 2 slice cheese
- 1/2 Tbsp Korean chilli paste ((Gochujang))
- 1/2 Tbsp sugar
- 110 g instant ramen noodles
- 2 Tbsp Korean chili flakes ((Gochugaru))
- 2 Tbsp rice wine ((mirin))
- 50 g Korean rice cakes for soup (soaked in cold water for 15 mins if it was frozen)
- Few sprinkles ground black pepper
- 1/2 cup aged Kimchi (, cut into bite sized pieces)
- 200 g SPAM (thinly sliced)
Open in Supper to scale servings and turn this into a grocery list.
Steps
- Step 1
Assemble the main ingredients (except for instant ramen noodles, rice cakes, green onion and cheese) in a shallow pot. Add the sauce in the middle. Pour the stock in the corner of the pot. Close the lid and boil it on medium high heat until the stock starts to boil (about 8 mins).
- Step 2
Add the remaining ingredients – instant ramen noodles, rice cakes, green onion and cheese on top of the pot and boil uncovered until the noodles are cooked (about 2 to 3 mins). Reduce the heat to low (if you’re cooking on a portable burner and sharing the food at the dinning table).
- Step 3
Start dishing out soup, protein and vegetables onto your own soup bowl. Serve with steamed rice (& with other Korean side dishes).
Interactive, hands-free timers are available in the Supper app.
Assemble the main ingredients (except for instant ramen noodles, rice cakes, green onion and cheese) in a shallow pot. Add the sauce in the middle. Pour the stock in the corner of the pot. Close the lid and boil it on medium high heat until the stock starts to boil (about 8 mins).
Source: My Korean Kitchen
