Mild Budae Jjigae Army Stew. This less spicy version of Budae Jjigae is delicious and simple to make at home for a comforting dinner or lunch. A popular classic dish that is often served at Korean restaurants so a group of two or more can enjoy with some hot rice or ramen.
3-4cupsmushroomsenoki or king oyster or button mushrooms recommended, chopped
1can baked beansmaple flavoured
1canSpamsliced into 1 cm thick pieces (can be substituted with hotdogs or ham)
312gramstofusliced into 1 cm thick pieces
2slicescheesecheddar or white (optional)
1stalkgreen onionsliced (optional)
Army Base Stew Sauce:
2tbspGochujangvery mild type
Slice onion, green onion (optional), cabbage, mushrooms, spam, and tofu. Place these ingredients along with the maple baked beans, kimchi (optional) and rice cakes (optional) into a wide pan that is 3 inches deep.
Pour your chicken stock into the pan.
In a small bowl, whisk together your sauce ingredients until well combined. Pour the army base stew 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.
Then place your ramen noodles on top of the stew with a slice of cheese over the top (optional) and 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. Enjoy your stew with ramen as it simmers.
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