Budae Jjigae Army Stew. A delicious hearty, savory, mild stew packed with instant noodles, cabbage, mushrooms, onions, spam, tofu simmered in a flavorful broth!
A popular Korean food served at many Korean restaurants that you can easily make at home in less than 30 minutes! My version is on the mild side.
1canSpamsliced into 1 cm thick pieces (or sub with bacon, hot dogs, or ham)
0.7lbstofusliced into 1 cm thick pieces (soft to firm tofu)
5cupsnapa cabbageor regular cabbage chopped
3-4cupsmushroomssuch as enoki mushrooms, king oyster or button mushrooms, chopped
1can baked beansmaple flavoured
⅓cupkimchi
1onionsliced thinly
1cupKorean rice cakes
4cupsstockchicken stock, anchovy stock or vegetable stock will work
2slicescheesecheddar or white
1green onionsliced
Army Base Stew Sauce:
2teaspoonsesame oil
1tablespoonregular soy sauce
2tablespoongochujangvery mild type (if you want this spicier, add an additional 1 tbsp)
2tablespoonwhite granulated sugar
2teaspoongarlicminced
Instructions
Place prepared spam, tofu, cabbage, mushrooms, baked beans, kimchi, onion, rice cakes into a large, about 3 inches deep and 12 inches wide.
Pour stock into the pan.
Next in a small bowl, whisk together your Sauce ingredients as listed above until well combined. Pour the sauce into the pan.
Place the pan over your stovetop or portable gas burner and bring it to a boil over medium high heat. Let the ingredients cook and stew in the stock and sauce, stirring every now and then for 10 minutes. Do not cover.
Place ramen noodles on top of the stew with a slice of cheese over the top. Let the noodles boil for 2 minutes or until Al Dente texture. You may need to boil two ramen cakes at a time depending on how large your pan is. Turn the heat down to low. Feel free to remove the noodles and transfer them to a separate bowl so they don't get soggy.
Enjoy your stew as is or with over steamed rice.
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