Budae Jjigae (Korean Army Stew)

Method3 steps · about 35 min

1. 1

   Step 1: Wash the vegetables and slice the kimchi, Spam (1/2 can), hot dogs, tofu, green onion (1) and onion (1). Chop the garlic (1 Tbsp). Prepare the ground pork (4 oz) and optional rice cake slices (2/3 cups).

   Uses 4 cups cabbage kimchi (sliced) · 1/2 can SPAM (sliced) · 2 hot dog sausages (sliced) · 4 oz ground pork · 4-6 oz extra firm tofu (sliced) · 1 green onion (sliced) · 1 onion (sliced) · 1 Tbsp garlic, chopped

2. 2

   Step 2: In a covered pot or skillet, layer the sliced kimchi at the bottom. Add the Spam (1/2 can), hot dogs, ground pork (4 oz), tofu, green onion (1), onion (1) and optional rice cakes; keep the chopped garlic aside. Add 3 cups water and 1 Tbsp gochujang, cover and bring to a boil over medium-high heat. Lower the heat and simmer for 15 minutes.

   Simmer stew · 15 minUses 4 cups cabbage kimchi (sliced) · 1/2 can SPAM (sliced) · 2 hot dog sausages (sliced) · 4 oz ground pork · 4-6 oz extra firm tofu (sliced) · 1 green onion (sliced) · 1 onion (sliced) · 2/3 cups rice cake slices (optional)

3. 3

   Step 3: Add the 1 Tbsp chopped garlic and simmer for about 10 minutes more, until the pork is fully cooked and the vegetables are tender. Taste the broth. If too sour, add a little sugar; if desired, strengthen the flavor with extra gochujang (to taste) and garlic. Serve hot.

   Simmer with garlic · 10 minUses Partly simmered army stew · 1 Tbsp garlic, chopped · Sugar, if needed to balance sourness · Extra gochujang to taste, optional · Extra chopped garlic to taste, optional