Budae Jjigae literally means "Army Camp Stew" and was born from the ashes of the Korean War. Hungry locals would make this stew from whatever ingredients could be gathered, which often included Spam and canned Vienna sausages from American K-rations. Though the ingredients are humble, budae jjigae is a hearty and delicious dish that is still served in Korean restaurants today.
1 Bunch (100 gm), chopped into 3 inch lengths
Shiitake mushrooms/Crimini mushroom
3 1⁄2 Ounce, stemmed and sliced
1 Medium, julienned
2 Medium, scored lightly and cut into thirds
1 Cup (16 tbs)
Chicken stock/Vegetable stock
Spam luncheon meat
1⁄2 Can (5 oz), sliced into ½ inch pieces and halved again into triangles
2 Cup (32 tbs) (Frozen Tteok - Korean rice cakes)
Instant ramen noodles
1. In a earthen pot, put the kimchi in the middle and then arrange the prepared ingredients around the middle to make it look interesting. To finish, fill the empty spaces with some frozen tteok and top it with a couple of tablespoons of gochujang.
2. Place the pot on the burner and set on high heat. Add the chicken stock and let it come to a boil. Then turn it down to a simmer.
3. Use a whisk to blend the gochujang into the broth, turn down the heat to medium and let it simmer, covered for 3-5 minutes.
4. Take the lid off, clear a space in the middle of the mixture and add the ramen noodles. Cover again and cook for another 3 minutes.
5. When the ramen is done, uncover and serve.
6. Serve the Budae Jjigae warm.
If you don’t like Spam or hot dogs, use sausage, leftover steak or pork chops, chicken or even fish.