Budae Jjigae (Army Stew)
Budae Jjigae is a popular Korean hot pot dish loaded with kimchi, spam, sausages, ramen noodles, and more.
Equipment
- shallow pot
Ingredients
Main
- 4 cups chicken stock (1 litre)
- 200 g SPAM thinly sliced
- 4 pieces cocktail Frankfurt sausages thinly & diagonally sliced
- 250 g tofu sliced (about 1.5cm, ½ inch thickness)
- 200 g enoki mushrooms base stem removed & stems separated
- 200 g king oyster mushrooms thinly sliced length ways
- 100 g shiitake mushroom caps thinly sliced
- ½ cup aged Kimchi cut into bite sized pieces
- 110 g instant ramen noodles
- 50 g Korean rice cakes for soup soaked in cold water for 15 mins if frozen
- 30 g green onion thinly & diagonally sliced
- 1 to 2 slices cheese
Sauce
- 2 tablespoon Korean chili flakes (Gochugaru)
- 2 tablespoon rice wine (mirin)
- 1 tablespoon soy sauce
- 1 tablespoon minced garlic
- ½ tablespoon sugar
- ½ tablespoon Korean chilli paste (Gochujang)
- Few ground black pepper
Instructions
- 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.
- Start dishing out soup, protein and vegetables onto your own soup bowl. Serve with steamed rice and other Korean side dishes.
Notes
*1 tablespoon = 15 ml, 1 Cup = 250 ml
Nutrition
Serving: 1servingCalories: 653kcalCarbohydrates: 51gProtein: 31gFat: 35gSaturated Fat: 13gCholesterol: 74mgSodium: 2398mgPotassium: 1265mgFiber: 5gSugar: 9gVitamin A: 1355IUVitamin C: 2.9mgCalcium: 112mgIron: 5.3mg
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