Budae-Jjigae (Army Base Stew) Recipe by Maangchi

maangchi.com

subheading: For the stock:

2 dried shiitake mushrooms

8 large dried anchovies, heads and guts removed, in a soup strainer or tightly wrapped in a cheesecloth

Dried kelp (a 5 x 6 inch sheet)

8 cups water

1 teaspoon kosher salt

subheading: For the seasoning paste:

6 garlic cloves, minced

1 tablespoon hot pepper paste

2 tablespoons Korean hot pepper flakes (gochugaru)

1 teaspoon soy sauce

1 teaspoon sugar

2 tablespoons water

subheading: For stew:

½ pound pork belly (or pork shoulder), cut into bite size pieces

2 ounces of sweet potato starch noodles, soaked in water for 30 minutes and drained

1 cup worth cabbage, cut into bite size pieces

½ of a medium onion, sliced

2 green onions, cut into 1 inch pieces

½ cup fermented kimchi, chopped

4 ounces of Polish sausage, sliced

4 ounces of spam, sliced thinly

½ of packaged instant ramyeon

1 cup worth radish sprouts (or spinach, watercress, arugula)

½ cup worth tofu, sliced (Optional)

¼ cup canned baked beans (Optional)

12 to 16 sliced rice cakes (Optional)

1 slice of American cheese (Optional)

Directions at maangchi.com

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