'The best and the most popular Korean hot pot dish – Budae Jjigae (Army stew / Army base stew) recipe! It is loaded with Kimchi, spam, sausages, ramen noodles and much more!'
Prep Time: 20 minutes minutes
Cook Time: 10 minutes minutes
Servings: 2
Ingredients
2 cups chicken stock (1 litre)
100 g SPAM thinly sliced
2 cocktail Frankfurt sausages (150g) thinly & diagonally sliced
125 g tofu sliced (about 1.5cm, 1/2 inch thickness)
100 g enoki mushrooms base stem removed & stems separated,
100 g king oyster mushrooms thinly sliced length ways
50 g shiitake mushroom caps thinly sliced
0.25 cup aged Kimchi , cut into bite sized pieces
55 g instant ramen noodles
25 g Korean rice cakes for soup soaked in cold water for 15 mins if it was frozen
15 g green onion thinly & diagonally sliced
0.5 to 1 slice cheese
Sauce (Mix these in a small bowl)
1 Tbsp Korean chili flakes (Gochugaru)
1 Tbsp rice wine (mirin)
0.5 Tbsp soy sauce
0.5 Tbsp minced garlic
0.25 Tbsp sugar
0.25 Tbsp Korean chilli paste (Gochujang)
Few sprinkles ground black pepper
- 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).
- 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).
- Start dishing out soup, protein and vegetables onto your own soup bowl. Serve with steamed rice (& with other Korean side dishes).
Notes
*1 Tbsp = 15 ml, 1 Cup = 250 ml
Prep Time: 20 minutes minutes
Cook Time: 10 minutes minutes
Servings: 2
Ingredients
2 cups chicken stock (1 litre)
100 g SPAM thinly sliced
2 cocktail Frankfurt sausages (150g) thinly & diagonally sliced
125 g tofu sliced (about 1.5cm, 1/2 inch thickness)
100 g enoki mushrooms base stem removed & stems separated,
100 g king oyster mushrooms thinly sliced length ways
50 g shiitake mushroom caps thinly sliced
0.25 cup aged Kimchi , cut into bite sized pieces
55 g instant ramen noodles
25 g Korean rice cakes for soup soaked in cold water for 15 mins if it was frozen
15 g green onion thinly & diagonally sliced
0.5 to 1 slice cheese
Sauce (Mix these in a small bowl)
1 Tbsp Korean chili flakes (Gochugaru)
1 Tbsp rice wine (mirin)
0.5 Tbsp soy sauce
0.5 Tbsp minced garlic
0.25 Tbsp sugar
0.25 Tbsp Korean chilli paste (Gochujang)
Few sprinkles ground black pepper
- 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).
- 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).
- Start dishing out soup, protein and vegetables onto your own soup bowl. Serve with steamed rice (& with other Korean side dishes).
Notes
*1 Tbsp = 15 ml, 1 Cup = 250 ml
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