Budae Jjigae (Army Stew)
Ingredients
- 200 gkimchi (roughly chopped)
- 200 gPork cooking ham or roasting ham (thickly sliced)
- 4 pcStrasbourg sausage or knack, to cook (sliced on a bias)
- 200 gfirm tofu (sliced)
- 100 gshiitake mushroom (sliced)
- 1 pcYellow onion (sliced)
- 3 pcGarlic (minced)
- 2 tbspgochujang
- 2 tbspgochugaru
- 1 tbspKorean soy sauce
- 1 Ldashi stock
- 1 pcInstant noodles
- 2 pcSliced processed cheese
- 2 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced)
- 200 gSpam (luncheon meat) (cut into rectangles)
Method
A bubbling bright red broth releasing spicy and smoky vapors. Sausages are plump with juice and cheese melts gently over the firm noodles.
- 1
In a bowl, mix the gochujang, gochugaru, Korean soy sauce, and minced garlic until you get a smooth and shiny paste.
- 2
Cut the ham, Spam, and tofu into one-centimeter rectangles. Slice the Strasbourg sausages diagonally. Thinly slice the yellow onion and shiitakes.
- 3
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
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
Add the instant noodles and the processed cheese slices. When the noodles are soft and the cheese is melted, sprinkle with sliced green onions.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 24h in the fridge, but the noodles will soak up all the broth. Add more liquid when reheating.
