Budae-Jjigae (Army Base Stew)

maangchi.com

Stephanie

subheading: For the stock:

2 dried shiitake mushrooms

Dried kelp (a 5 x 6 inch sheet)

8 cups water

1 teaspoon salt

subheading: For the seasoning paste:

6 garlic cloves, minced

1 tablespoon hot pepper paste

2 tablespoons hot pepper flakes

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

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer