https://www.copymethat.com/r/r1h8ZavCX/budae-jjigae-army-stew/
4408637
nLEBzkL
r1h8ZavCX
2024-04-25 08:11:57
Budae Jjigae (Army Stew)
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Ingredients
- subheading: Main:
- 4 cups (1 litre) chicken stock* (see note)
- 200g (7 ounces) SPAM, thinly sliced
- 4 cocktail Frankfurt sausage (150g, 5.3 ounces), thinly & diagonally sliced
- 250g (9 ounces) tofu, sliced (about 1.5cm, ½ inch thickness)
- 200g (7 ounces) enoki mushrooms, base stem removed & stems separated
- 200g (7 ounces) king oyster mushrooms, thinly sliced length ways
- 100g (3.5 ounces) shiitake mushroom caps, thinly sliced
- ½ cup ripened bite sized Kimchi
- 110g (3.9 ounces) instant ramen noodles
- 50g (1.8 ounces) sliced Korean rice cakes, soaked in cold water for 15 mins if it was frozen
- 30g (1 ounces) green onion, thinly & diagonally sliced
- 1 or 2 slices of cheese
- subheading: Sauce (Mix these in a small bowl):
- 2 Tbsp Korean chili flakes (Gochugaru)
- 2 Tbsp rice wine (mirin)
- 1 Tbsp soy sauce
- 1 Tbsp minced garlic
- ½ Tbsp sugar
- ½ Tbsp Korean chili paste (Gochujang)
- A few sprinkles of ground black pepper
- note: 1 Tbsp = 15ml, 1 Cup = 250ml
Steps
Directions at mykoreankitchen.com
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