Budae Jjigae (Army Stew)

Soup Base

Ingredients

• Sprinkle of MSG
• 1 dried kelp (2”x2”)
• 1 dried anchovy
• 4 cups water

Spicy Paste

Ingredients

• Sprinkle of MSG
• 1 tablespoon gochujang (Korean red pepper paste)
• 1 tablespoon gochugaru (Korean red pepper flakes)
• 6 cloves garlic, minced
• 2 teaspoon soy sauce
• 1 teaspoon sugar
• 1 tablespoon mirin
  
  
  
  
  
  

Stew

Ingredients

• ½ cup mushrooms of choice
• 3 shiitake mushrooms
• 2 hot links, sliced
• 2 green onions, 2” pieces
• 4 luncheon meat slices
• 7 oz tofu, sliced
• ½ cup kimchi
• ½ cup cabbage
• ½ cup rice cakes
• 1 American cheese
• 2 string cheese
• 1 instant ramen noodles

Instructions

1. Prepare the soup base by combining the ingredients & bringing to a boil. Then turn off heat and let it sit while preparing the spicy paste.
2. Combine the ingredients for the spicy paste.
3. Arrange the stew ingredients (minus the cheese and ramen noodles) into a sauté pan or a shallow pot.
4. Strain the soup.
5. Pour the spicy paste on top of the stew ingredients.
6. Pour the soup base into the pan with the stew ingredients.
7. Mix thoroughly.
8. Bring soup to a boil and then let it simmer until the sausage and luncheon meat are heated through.
9. Add the ramen noodles and the cheese.
10. When the ramen is cooked, it is ready to be enjoyed!