Budae Jjigae (Korean Army Stew)

Step 1

Make the SeasoningMake the seasoning sauce. In a medium mixing bowl, mix together the sauce ingredients (gochugaru, gochujang, soy sauce, fish sauce, rice wine, sugar, black pepper, minced garlic, chicken stock) until combined. Set aside.

Step 2

Make the StewPrepare the Ingredients. Soak the frozen rice cakes in water for 15 minutes if frozen. Slice the spam, hotdog, bacon and tofu into 1/4 inch pieces. Chop the napa cabbage into bite sized pieces. Wedge cut the onion. Diagonally slice the green onion. Slice the stems off the mushrooms.

Step 3

Cook the ingredients. In a large shallow pot or braiser, add the kimchi, spam, hotdog, bacon, tofu, onion, beans, mushrooms. Pour in the chicken stock and add the seasoning sauce in the center. Cover and cook on medium high heat until the stock begins to boil.

Step 4

Add the ramen, rice cakes, green onion and cheese. Add the ramen, rice cakes, green onion and cheese. Continue cooking uncovered for an additional 2-3 minutes or until the noodles are cooked.

Step 5

Serve with steamed rice. You can serve this dish with a portable burner on low with rice and other korean side dishes.