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Budae Jjigae (Korean Army Stew)
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Budae Jjigae (Korean Army Stew)

35 minServes 3Nutri-Score C€€
from @jaimeats1 import0 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • kimchi (roughly chopped)Fresh150 g
  • sausage (sliced)Meat150 g
  • spam (sliced)Meat150 g
  • bacon (sliced)Meat80 g
  • firm tofu (sliced)Fresh200 g
  • enoki mushrooms (trimmed and separated)Produce100 g
  • shiitake mushrooms (sliced)Produce80 g
  • green onions (cut into pieces)Produce3 pieces
  • onion (sliced)Produce1 piece
  • garlic (minced)Produce4 pieces
  • gochugaru (Korean chili flakes)Spices15 g
  • gochujangPantry30 g
  • soy saucePantry15 ml
  • sugarPantry5 g
  • anchovy-kelp stockPantry800 ml
  • instant ramen noodlesGrains2 pieces
  • cheese slicesDairy2 pieces

per serving

Nutrition

558kcal

Carbs
43 g
Proteins
25 g
Fat
32 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Mixing bowl

step by step

Method

  1. Make the sauce

    • Mix the gochugaru, gochujang, soy sauce, sugar and garlic in a bowl.
    Step 1

  2. Arrange the ingredients

    • Place the kimchi, onion, sausage, spam, bacon, tofu and mushrooms in the pot, grouped in sections.
    • Spoon the sauce over the top.
    Step 2

  3. Add the stock and simmer

    • Pour in the stock and bring to a boil.
    • Simmer until the meat is cooked through and the broth is flavorful.
    Step 3

  4. Cook the noodles

    • Add the ramen noodles and green onions.
    • Cook until the noodles are tender.
    Step 4

  5. Finish with cheese

    • Top with the cheese slices and let them melt before serving.
    Step 5
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