The Famous Korean Army Stew (Budae Jjigae)

I was first introduced to Korean Army Stew back in college because there are lots of Korean restaurants near my school. And from then on, Ive always think its a super delicious combination. So today lets take a look at how we can make Korean Army Stew (Budae Jjigae) at home.

Ingredients

Soft tofu 14 Ounce , sliced
Rice cakes 4 Ounce
Spam 8 Ounce , sliced
Hot dog 2 , diagonally sliced (frankfurter)
Kimchi 1 Pound
Oyster mushroom 1 Large , sliced
Enoki mushroom 3 Ounce
Instant ramen noodles 1 Packet
Scallions 1 Tablespoon , diagonally sliced
Sauce:
Soy sauce 2 Tablespoon
Hot pepper paste 2 Tablespoon (gochujang)
Chili flakes 1 Tablespoon
Salt 1 Pinch
Sugar 1 Pinch
Soup base:
Water 4 Cup (64 tbs)
Dried kelp 1
Dried anchovies 1 Pound (medium sized)
Shitake mushroom 3 (dried)

Directions

MAKING:

1. In a pot, add 4 cups of water, 1 dried kelp, 1 handful of medium dried anchovies, 3 dried shitake mushroom and cook for 30 minutes. After the water is boiling, turn it to low heat.

2. In a bowl, mix 2 tablespoons of soy sauce, 2 tablespoons of gochujang hot pepper paste, 1 tablespoon of chili flakes, a pinch of salt, and a pinch of sugar.

3. Now back to the stock, after 30 minutes, take out the kelp and anchovies. Add the sauce in the stock and mix well.

4. In the stock, add 14 ounces of soft tofu, sliced, 4 ounces of rice cakes, 8 ounces of spam, 2 pieces of frankfurter hot dog, 1 handful kimchi, and cook for 5 minutes. Then add 1 king oyster mushroom and 3 ounces of enoki mushroom and cook for 2 minutes. Lastly add 1 bag of instant ramen and 1 tablespoon of diagonally sliced scallions and cook for another 2 minutes.

Recipe Summary

Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 815Calories from Fat 248

 % Daily Value*

Total Fat 31 g47.7%

Saturated Fat 11 g55%

Trans Fat 0 g

Cholesterol

Sodium 5156 mg214.83%

Total Carbohydrates 47 g15.7%

Dietary Fiber 11 g44%

Sugars 4 g

Protein 86 g172%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet