Korean Army Stew (Budae Jjigae)
A delicious and authentic noodles and dumplings recipe for Korean Army Stew (Budae Jjigae), prepared with traditional seasonings and techniques.
Ingredients
- • 1 tablespoon peanut oil ((or vegetable oil))
- • 1/2 lb minced beef ((minced chicken or turkey works as well)
- • 3 spring onions (, chopped)
- • 2 cloves garlic (, minced)
- • 1 cup kimchi
- • 2 tablespoons Gochujang (spicy Korean chilli paste)
- • 4 cups chicken stock
- • 2 tablespoons dry sherry ((or rice wine))
- • 1 tablespoon soy sauce
- • 1 tablespoon sugar
- • 1 block tofu (, cubed)
- • 1/2 lb white mushrooms (, sliced)
- • 1/2 lb sausage of your choice and/or Spam (, sliced (I used both))
- • 2 heads baby bok choy (, quartered (or 2 cups thinly sliced cabbage))
- • 2 packs instant noodles
- • 2 eggs ((Optional))
Preparation Steps
Heat oil in a 4-quart dutch oven (or heavy pot) over medium-high heat until hot. Add the minced meat. Cook and break apart the meat with your spatula, until the meat is mostly cooked through and the surface is lightly charred.
Add the spring onions, garlic, and kimchi. Stir and cook for 1 minute.
Add the Gochujang. Stir and cook to coat everything well, 30 seconds or so.
Pour in the chicken stock and use your spatula to scrape the brown bits off the bottom of the pot. Add the dry sherry, soy sauce, sugar, tofu, and mushrooms. Turn to medium or medium-low heat. Simmer, covered, until the mushrooms are cooked, 5 minutes or so.
Add the sausage and Spam. Cook for another 5 minutes.
Add the baby bok choy, Instant noodles, and eggs. Cook covered until the noodles turn tender and the veggies are cooked.
Serve hot as a main dish.