Best Budae Jjigae Korean Army Stew Recipes

BUDAE JJIGAE (KOREAN ARMY BASE STEW)

Steps:

• Divide luncheon meat into 2 piles on either side of a stock pot. Layer sausage, onion, and kimchi on top, leaving an empty space in the center of the pot.
• Mix red pepper powder, soy sauce, gochujang, garlic, and black pepper together in a small bowl; pour into the center of the pot. Sprinkle in green onion. Pour in chicken broth; bring to a boil. Reduce heat and simmer stew, stirring occasionally, until flavors combine, about 10 minutes.
• Bring a pot of water to a boil; add ramen noodles. Cook and stir until partially cooked and softened, about 2 minutes. Drain; stir into stew. Cook and stir until ramen noodles are tender but firm to the bite, about 5 minutes. Top stew with American cheese.

BUDAE JJIGAE (KOREAN ARMY STEW)

Steps:

• For the sauce: Put the gochugaru, soy sauce, fish sauce, garlic, mirin, sesame oil, sugar, 1 teaspoon salt and 1/2 teaspoon black pepper in a medium bowl. Whisk to combine, cover with plastic wrap and set aside.
• For the broth: Put the dried anchovies, garlic, daikon, kombu, onion and 2 quarts water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 25 minutes. Strain into a bowl or saucepan and discard the solids.
• For the toppings: Arrange the Spam, cocktail sausages, bacon, tofu, tteok, pork and beans, kimchi and sliced onion in a large, low-sided skillet. Add the sauce to the middle of the pot; don't stir. Heat on high heat for 5 minutes. Add enough broth to cover all the ingredients (you may not use all the broth), bring to a boil and boil on high heat for 5 minutes. Mix the sauce gently into the broth so it is well incorporated. Lower to medium heat and add the remaining broth. Simmer for 10 more minutes, then add the ramen and cook until the noodles are just tender, 4 to 5 minutes. Remove from heat and top with mozzarella, scallions and watercress. Serve with steamed rice.

KOREAN BUDAE JJIGAE 부대찌개 (ARMY STEW)

Steps:

• 1. Bring a large pot to a boil (about 6 cups of water) and place kimchi and sauce ingredients (gochujang, gochugaru, minced garlic, soy sauce, sugar, and diced onion). Boil for about 10 minutes to soften the kimchi and enrich the broth. 2. Meanwhile, prepare the meats by cutting them into desired pieces. Add the pre-cut bacon and hot dog (Spam if available) and cook for another 10 minutes. Follow that with the instant ramen noodles and wait until noodles separate on their own. 3. When noodles have separated, taste the broth of the stew and regulate according to taste preference. This might be too spicy for some so reducing the red pepper paste and flakes or adding extra water will help alleviate this problem. 4. Serve immediately before noodles soften and set at the center of the table where everyone can help themselves, or plate individually into separate bowls. Eat with rice and banchan side dishes. *Many Koreans will also include some of the spicy sauce packet from the instant noodles (Shin Ramen being the most ideal) that can surprisingly add more depth and flavor to the stew.