Budae Jjigae (Army Stew)

A bubbling bright red broth releasing spicy and smoky vapors. Sausages are plump with juice and cheese melts gently over the firm noodles.

• Prep time: 20 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 643
• Protein: 41 g
• Carbs: 34 g
• Fat: 39 g

Ingredients

• 200 g kimchi ( roughly chopped )
• 200 g Pork cooking ham or roasting ham ( thickly sliced )
• 4 piece Strasbourg sausage or knack, to cook ( sliced on a bias )
• 200 g firm tofu ( sliced )
• 100 g shiitake mushroom ( sliced )
• 1 piece Yellow onion ( sliced )
• 3 piece Garlic ( minced )
• 2 tbsp gochujang
• 2 tbsp gochugaru
• 1 tbsp Korean soy sauce
• 1 L dashi stock
• 1 piece Instant noodles
• 2 piece Sliced processed cheese
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( thinly sliced )
• 200 g Spam (luncheon meat) ( cut into rectangles )

Instructions

1. Spicy base preparation

   In a bowl, mix the gochujang, gochugaru, Korean soy sauce, and minced garlic until you get a smooth and shiny paste.

2. Cutting the ingredients

   Cut the ham, Spam, and tofu into one-centimeter rectangles. Slice the Strasbourg sausages diagonally. Thinly slice the yellow onion and shiitakes.

3. Setting up the pot

   Place the kimchi in the center of a large skillet. Arrange the meats, tofu, and vegetables tightly all around. Place the spicy paste on top.

4. Cooking and simmering

   Pour in the dashi broth. Bring to a boil. The broth should turn deep red and lightly coat the ingredients. Simmer for 10 minutes.

5. Gourmet finishing

   Add the instant noodles and the processed cheese slices. When the noodles are soft and the cheese is melted, sprinkle with sliced green onions.

Chef's tips

• Don't stir everything at the beginning: let the ingredients soak up the broth separately before serving.
• If the broth reduces too much, add a little more dashi to keep the soup consistency.

Storage

Keeps for 24h in the fridge, but the noodles will soak up all the broth. Add more liquid when reheating.