Budae Jjigae (Army Stew)

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Two Plaid Aprons

Ingredients

The soup base

  • 1/2
    cup Fermented Kimchi
  • 1
    clove Garlic
    minced
  • 1
    tablespoon Gochujang (Fermented Chili Paste)
  • 1
    tablespoon Gochugaru (Korean Red Chili Flakes)
  • 2
    cups Water (cold or room temperature)

Ingredients for the stew

  • 7
    ounces Firm Tofu
    cut into desired size
  • 1
    stalk Green Onion
    washed and thinly sliced
  • 1/2
    medium Yellow Onion
    peeled and thinly sliced
  • 6
    ounces Luncheon Meat, such as Spam
    sliced into desired thickness
  • 1
    Instant Ramyun Noodle, such as Shin Ramyun
    just the noodle
  • 1-2
    heads Bok Choy (optional)
    washed and quartered
  • 4-5
    Baby Portobello Mushrooms (optional)
    quartered
  • 2
    links Hotdogs
    cut into bite size pieces

Instructions

1
Cut and prepare 1-2 heads Bok Choy (optional) (washed and quartered), 1/2 medium Yellow Onion (peeled and thinly sliced), 4-5 Baby Portobello Mushrooms (optional) (quartered), 7 ounces Firm Tofu (cut into desired size), 1 stalk Green Onion (washed and thi
2
Cut 2 links Hotdogs (cut into bite size pieces), and 6 ounces Luncheon Meat, such as Spam (sliced into desired thickness).
3
Arrange the prepared ingredients (except green onions) in a shallow pot. Avoid overcrowding. Then add in 1 tablespoon Gochugaru (Korean Red Chili Flakes), 1 tablespoon Gochujang (Fermented Chili Paste), and 1/2 cup Fermented Kimchi.
4
Add in 2 cups Water (cold or room temperature) to the pot and bring it to a boil. Boil for 2 minutes, then add in 1 Instant Ramyun Noodle, such as Shin Ramyun (just the noodle) and cook for 2-3 minutes. Once the noodles are almost cooked, add in the green
5
Enjoy it while it's hot!
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