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Simple Korean Army Stew or Budae Jjigae
Simple Korean Army Stew or Budae Jjigae

Before you jump to Simple Korean Army Stew or Budae Jjigae recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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Thus, it should be somewhat obvious that it’s not difficult to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to simple korean army stew or budae jjigae recipe. To cook simple korean army stew or budae jjigae you only need 22 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to cook Simple Korean Army Stew or Budae Jjigae:
  1. Provide 6 cups chicken stock
  2. Use 200 g SPAM cut into cubes
  3. You need 200 g mushroom (enoki and or oyster mushrooms)
  4. Provide 200 g shitake mushrooms
  5. Prepare 6 cocktail sausages cut thinly
  6. Provide 3 instant ramen noodles
  7. You need Half a cup of cheese(cubed or 2 slices)
  8. Use 1 cup kimchi (bite-sized)
  9. Provide 1 Napa cabbage (cut and sliced)
  10. Use 100 g Rice cakes (Tteokbokki) or replace with kikiam
  11. Use 100 g tofu (sliced or cubed)
  12. Provide 4 cobs cooked corn or 1 can of sweet corn kernels
  13. Prepare 2 tablespoons Korean chili paste (Gochujang)
  14. Use 1/2 tablespoon sugar
  15. Use 1 tablespoon Korean chili flakes
  16. Take 1 tablespoon garlic (minced)
  17. You need 1 tablespoon soy sauce
  18. Prepare 1 tablespoon fish sauce
  19. You need Green onions
  20. Take 1 teaspoon cooking oil
  21. You need I added corn instead of baked beans
  22. Use I also removed kelp and anchovies because I don't like them
Steps to make Simple Korean Army Stew or Budae Jjigae:
  1. Cook garlic in oil until golden brown. Set aside so it doesn't burn.
  2. Assemble the ingredients (except for the ramen noodles, rice cakes, green onions, napa cabbage, corn and cheese) in a pot. Mix the Korean paste with soy sauce, chili flakes, sugar, and fish sauce and add the mixture to the pot. Pour the stock and bring to boil on medium heat (about 10 mins). Reduce heat and let simmer for another 10 minutes.
  3. Add the remaining ingredients – garlic, instant ramen noodles, rice cakes, green onions, napa cabbage (I like my napa cabbage crunchy), corn and add cheese on top of the pot and boil uncovered until the noodles are cooked (about 2 to 3 mins).
  4. Serve with steamed rice (& with other Korean side dishes). Or if doing hot pot, reduce the heat to low (using a portable burner) and share the food at the dinning table.

The recipe is very simple and quick to put together. The dish gets its name, army stew, from harder times, and true to its namesake, it's loaded up with all things plain but wonderful — instant ramen, salty I love how its balanced complexity was cobbled together from the plain and simple in times of scarcity — it's a lemons-from-lemonade kind of magic. Budae Jjigae is also called Korean army stew. Its rich spicy broth is made with aromatics, ground meat, and noodles, topped with sausage, veggies and runny egg yolks. During that time, I was cooking extremely simple dishes all the time.

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