Budae Jjigae (Army Stew)

Method6 steps · about 30 min

1. 1

   Step 1: If the 50 g soup rice cakes are frozen, soak them in cold water for 15 minutes, then drain and discard that water. Fresh unfrozen cakes can skip the soak. Slice the SPAM (200 g) and ready-cooked cocktail sausages thinly, slice tofu (250 g) about 1.5 cm / ½ inch thick, trim and separate the enoki, slice the king oyster and shiitake mushrooms, cut the kimchi into bite-size pieces, and slice the green onion (30 g) diagonally.

   Soak frozen soup rice cakes only · 15 minUses 50 g Korean rice cakes for soup; if frozen, soak in cold water for 15 minutes before cooking · Cold water to cover frozen soup rice cakes for soaking, if needed; amount unspecified, drained away · 200 g SPAM, thinly sliced · 4 ready-cooked cocktail frankfurter sausages (150 g total), thinly sliced diagonally · 250 g tofu, sliced about 1.5 cm / ½ inch thick · 200 g enoki mushrooms, base removed and stems separated · 200 g king oyster mushrooms, thinly sliced lengthways · 100 g shiitake mushroom caps, thinly sliced

2. 2

   Step 2: Mix all seven sauce supplies in a small bowl: 2 tbsp gochugaru, 2 tbsp rice wine, 1 tbsp soy sauce, 1 tbsp minced garlic, ½ tbsp sugar, ½ tbsp gochujang and a few sprinkles ground black pepper.

   Uses 2 tbsp Korean chili flakes (gochugaru) · 2 tbsp rice wine (mirin) · 1 tbsp soy sauce · 1 tbsp minced garlic · ½ tbsp sugar · ½ tbsp Korean chili paste (gochujang) · A few sprinkles ground black pepper

3. 3

   Step 3: Arrange the prepared SPAM, ready-cooked sausages, tofu, enoki, king oyster mushrooms, shiitake caps and aged kimchi in a shallow pot at least 12 inches wide. Keep the noodles, drained rice cakes, green onion and cheese out for now. Add the prepared sauce in the middle and pour in 4 cups ready chicken stock around the corner. If a milder broth is preferred, use exactly 2 cups of that stock plus the separate 2 cups water instead, keeping the same 4-cup total; these broth choices are exclusive.

   Uses Prepared initial pot ingredients — omit reserved rice cakes and green onion · Complete mixed chili sauce · 4 cups ready chicken stock — full-stock route only · 2 cups ready chicken stock — diluted route only, instead of the four-cup route · 2 cups dilution water, only with 2 cups chicken stock

4. 4

   Step 4: Cover the loaded pot and heat over medium-high until the stock starts boiling, about 8 minutes. Watch for a clear boil rather than relying only on elapsed time; keep the noodles, rice cakes, green onion and cheese reserved until then.

   Heat covered hot pot until its stock begins boiling · 8 minUses Loaded initial hot pot with its chosen four-cup broth and mixed sauce

5. 5

   Step 5: Once the stock boils, add the 110 g instant ramen noodles, the same 50 g prepared soup rice cakes, the reserved 30 g sliced green onion and 1–2 cheese slices. Boil uncovered for about 2–3 minutes, until the noodles and rice cakes are tender and the added ingredients are piping hot; follow the noodle and rice-cake packages if they need longer. Reduce to low heat for a gently bubbling shared hot pot.

   Boil after adding noodles, rice cakes, onion and cheese · 3 minUses Boiling initial hot pot · 110 g instant ramen noodles · Same soup rice cakes prepared from the original 50 g supply, drained if soaked · 30 g green onion, thinly sliced diagonally · 1–2 slices cheese

   
6. 6

   Step 6: Serve the hot stew into individual bowls, dividing the protein and vegetables among four people. Eat the noodles first because they absorb broth quickly. Serve optional already-cooked steamed rice alongside. If keeping the shared pot gently bubbling, add some spare ready stock as needed to replenish reduced liquid and return it to a simmer before serving more.

   Uses Cooked hot pot with noodles, rice cakes, green onion and melted cheese · Steamed rice, already cooked, for serving alongside the stew, optional; amount unspecified · Additional ready chicken stock for replenishing the hot pot as liquid reduces, optional; amount unspecified