Budae Jiggae (Korean Army Stew)

A hearty and savoury Korean dish with a variety of ingredients simmered in a pot, enjoyed at the table.

Course Main Course

Cuisine Korean

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 427kcal

Author Michelle

Ingredients

Soup base:

1 tablespoon anchovy paste
1 tablespoon gochujang (Korean red pepper paste)
2 tablespoon gochugaru (Korean chili powder)
1 tablespoon rice wine
1 tablespoon light soy sauce
1 teaspoon granulated cane sugar
3 C vegetable broth

1 can SPAM sliced
1 can Vienna sausages or cocktail wieners, sliced on the diagonal
1 pkg enoki mushrooms stems removed and gently rinsed
½ package firm tofu sliced
¼ C kimchi
¼ C tteok Korean rice cakes, rinsed
1 slice American processed cheese optional
1 egg
1 pkg instant noodles noodles only
2 tablespoon green onions sliced

Instructions

Make the soup base:

In a large bowl, mix together soup base ingredients. Add in the vegetable broth and mix together.

Assemble the budae jiggae:

In a large shallow pot, place the ingredients except for the instant noodles and egg. Pour the soup base over top of the ingredients.
Cover with a lid and bring to a boil over medium heat (on the stove or a hot plate burner) until the stew begins to simmer, about 10 minutes.
Reduce the heat to low and add in the instant noodles and raw egg. Continue to simmer until the noodles and egg are cooked.
Garnish with green onions and serve immediately. You can eat as is or serve with steamed rice and banchan (Korean side dishes).

Notes

*This is a starch-heavy stew, so you may need to adjust the amount of liquid in the pot, as the rice cakes and instant noodles will absorb quite a bit of liquid.

Nutrition