Korean Stew Bowl (Print View)

This zippy Budae Jjigae mingles classic kimchi, spam, sausages, noodles, and mushrooms in a fiery broth. It's one cozy, belly-filling dish.

# What You'll Need:

→ Main

01 - 1 litre (4 cups) chicken broth
02 - 200 g of thin SPAM slices
03 - 150 g (about 4) cocktail sausages, sliced thinly on an angle
04 - 250 g firm tofu, sliced into 1.5 cm (1/2 inch) pieces
05 - 200 g enoki mushrooms, stems separated and base trimmed
06 - 200 g king oyster mushrooms, sliced thin along the stem
07 - 100 g shiitake mushroom caps, sliced thin
08 - 1/2 cup fermented kimchi, cut into bite-sized chunks
09 - 110 g packet of instant ramen noodles
10 - 50 g Korean rice cakes (drain after soaking in cold water for 15 mins if frozen)
11 - 30 g green onions, sliced on a slant
12 - 1-2 cheese slices

→ Sauce

13 - 2 tablespoons Gochugaru (Korean chili flakes)
14 - 2 tablespoons mirin (rice wine)
15 - 1 tablespoon soy sauce
16 - 1 tablespoon garlic paste
17 - 1/2 tablespoon sweetener (like sugar)
18 - 1/2 tablespoon Gochujang (Korean chili paste)
19 - Dash of black pepper

# Directions:

01 - Throw all your sauce components—like Gochugaru, soy sauce, garlic, sugar, Gochujang, rice wine, and black pepper—into a small bowl. Stir them up until smooth, then put the mixture off to the side.
02 - In a wide, flat pot, lay out the key ingredients neatly. Start with SPAM, sausages, tofu, mushrooms, and kimchi. Drop your sauce mix right in the center after arranging the rest.
03 - Gently add chicken broth to one edge of the pot, being careful not to mess up the arrangement. Pop the lid on, set the heat to medium-high, and let it boil for around 8 minutes or until everything starts cooking nicely.
04 - After the stew’s been bubbling, toss in ramen, rice cakes, green onions, and your cheese slices on top. Keep cooking (uncovered) for 2-3 minutes, just enough to soften the rice cakes and cook the noodles.
05 - If using a portable burner at the table, turn it to a low setting. Grab some soup, veggies, and proteins straight from the pot into bowls. Pair with steamed rice and extra Korean sides for a great meal.

# Notes:

01 - Budae Jjigae, or 'Army Stew,' came about during post-war times when people got creative with ingredients from U.S. military bases.
02 - Opt for aged kimchi since its stronger taste boosts the overall flavor.
03 - If your rice cakes were frozen, give them a cold-water soak for at least 15 minutes before using.
04 - This is largely a communal dish. People usually eat straight from the steaming pot in the middle of the table.

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