Budae Jjigae (Army Stew) 部隊鍋

Budae Jjigae, also known as Army Stew, is a hearty, spicy Korean hot pot dish. It typically includes processed meats like ham and sausage, along with kimchi, instant ramen noodles, tofu, mushrooms, and other vegetables, all cooked in a savory and spicy broth seasoned with gochujang and gochugaru. It originated during the Korean War, utilizing surplus American military food items.

Nutrition (per serving)

Ingredients

• 200g Kimchi, chopped
• 340g Canned Ham (e.g., Spam), sliced
• 5 link Sausages, sliced diagonally
• 200g Firm Tofu, sliced into 1cm thick pieces
• 2 packs Instant Ramen Noodles (discard seasoning packets)
• 100g Enoki Mushrooms, trimmed and separated
• 2 stalks Green Onions, chopped
• 4 cloves Garlic, minced
• 2 tbsp Gochujang (Korean chili paste)
• 1 tbsp Gochugaru (Korean chili flakes), adjust to taste
• 1 tbsp Soy Sauce
• 1 tsp Sugar
• 0.5 tsp Black Pepper
• 960ml Water or Anchovy Broth
• 2 slices Cheese (e.g., American or Cheddar), optional
• 0.25 cup Baked Beans, optional

Steps

1. Prepare the sauce by combining Gochujang, Gochugaru, Soy Sauce, Sugar, Minced Garlic, and Black Pepper in a small bowl. Mix well until a smooth paste forms.
2. Arrange the Kimchi, Canned Ham, Sausages, Firm Tofu, Enoki Mushrooms, and half of the Green Onions neatly in a shallow pot or hot pot.
3. Spoon the prepared sauce mixture into the center of the arranged ingredients.
4. Pour the Water or Anchovy Broth evenly over all the ingredients.
5. Bring the pot to a boil over medium-high heat, then reduce heat to medium and let it simmer for 10-15 minutes, or until most ingredients are cooked through and the flavors have melded.
6. Add the Instant Ramen Noodles and Baked Beans (if using) to the pot. Push the noodles down into the broth to submerge them.
7. Continue cooking for another 3-4 minutes, or until the ramen noodles are cooked to your desired tenderness.
8. If using, place the Cheese Slices on top of the noodles and ingredients. Cover the pot briefly to allow the cheese to melt.
9. Garnish with the remaining Green Onions. Serve the Budae Jjigae hot directly from the pot, often with a bowl of rice on the side.

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