Budae Jjigae (Army Stew)

Name: Budae Jjigae (Army Stew)
Total time: 25 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 can Spam (sliced); 4 hot dog sausages (diagonally sliced); 1 cup fermented kimchi (chopped); 1/2 block firm tofu (sliced); 1/4 cup baked beans; 1 packet instant ramen noodles; 2 slices American cheese; 1/2 onion (sliced); 4 cups anchovy-kelp or chicken broth

A fusion stew created after the Korean War using surplus processed meats from US military bases mixed with Korean ingredients.

25 minutes

Serves 4

Dinner

Contains common allergens

Fish Dairy Seafood Soy Wheat

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Instructions

6 steps

1
Mix the gochugaru, gochujang, soy sauce, minced garlic, and rice wine in a small bowl to create the spicy base paste.

2
In a wide, shallow pot (a traditional Jeongol pan is ideal), beautifully arrange the sliced Spam, sausages, kimchi, tofu, and onions around the edges.
3
Place the baked beans and the spicy base paste directly in the center.
4
Pour the broth gently over the ingredients so as not to disturb the arrangement. Bring to a boil over medium-high heat.
5
Once boiling, gently stir the center to dissolve the spicy paste into the broth. Let it simmer for 5 minutes.
6
Place the instant ramen noodles and American cheese slices right in the center. Simmer for 3-4 more minutes until the noodles are chewy and the cheese melts into the broth.

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