D'Open Kitchen

COOKING FOR THE SOUL

Korean Army Stew - Budae Jjigae

Name: Korean Army Stew - Budae Jjigae
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1.5 litres Chicken Stock; 250 grams Spam (sliced or cubes); 4 each Hotdogs (Sliced); 200 grams Tofu (Firm, Sliced); 150 grams Shiitake Mushrooms (Sliced); 150 grams Enoki Mushroom (Sliced); 100 grams King Oyster Mushroom (Sliced); 300 grams Kimchi (Chopped); 2 packets Instant Noodles; 100 grams Dobboki; 1 each Onion (Sliced); 4 stalks Spring Onion (Sliced); 4 slices Cheese; 2 tbsp Gochugaru (Korean Chilli Flakes); 2 tbsp Mirin (Sake); 1 tbsp Soy Sauce; 1 tbsp Garlic (minced); 0.5 tbsp Sugar; 1 tbsp Gochujang (Korean Chilli Paste); 1 tbsp Black Pepper; 1 tsp Sesame Oil

Recipe by

Trish yee

Singaporeans are crazy over Korean culture. From the kpop stars to the food. In the recent years, there is a boom in Korean restaurants, BBQ house, bars and supermarkets in Singapore. We doesn't even fly to Korea for the food and makeup anymore. We also have access to all the Korean groceries stuffs and most of these Korean supermarket are located along Tanjong Pagar (as well as the restaurant).

So it means that you can easily find ingredients to make your very own authentic Korean food! For your info, this Korean army stew is actually invented by the US army during the Korean war, that is why ingredients such as sausage and spam can be found inside. Nowadays there are so many different variations of army stew. You can simply add of your favorite ingredients inside the stew.

With the rising demands and popularity of the Korea culture, who knows? Maybe sooner or later I think we will also have our own "Korean Town" like Los Angelos.

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Prep Time 10

Cook Time 40

Total Time 50

Course Side Dish

Cuisine Korean

Servings portions

Calories 626 kcal

Equipment

Ingredients

Main

1.5 litres Chicken Stock
250 grams Spam sliced or cubes
4 each Hotdogs Sliced
200 grams Tofu Firm, Sliced
150 grams Shiitake Mushrooms Sliced
150 grams Enoki Mushroom Sliced
100 grams King Oyster Mushroom Sliced
300 grams Kimchi Chopped
2 packets Instant Noodles
100 grams Dobboki
1 each Onion Sliced
4 stalks Spring Onion Sliced
4 slices Cheese

Sauce

2 tbsp Gochugaru Korean Chilli Flakes
2 tbsp Mirin Sake
1 tbsp Soy Sauce
1 tbsp Garlic minced
0.5 tbsp Sugar
1 tbsp Gochujang Korean Chilli Paste
1 tbsp Black Pepper
1 tsp Sesame Oil

Instructions

In your steamboat, add you stock and start heating it up.
Combine all your ingredients and premix your sauce.
Layer in your mushrooms, tofu, sausages, spam, rice cakes, kimchi, onions and your sauce and bring to a simmer.
Add the instant noodles, cheese and spring onions and let cook for a few more moments
Serve while hot!

Video

https://dopenkitchen.com.sg/humix/video/6kY2ZBIW652

Notes

Chef Notes:

Basic Ingredients - The most essential ingredients in this army stew; kimchi, chicken stew, instant noodles, cheese and dobboki!! The rest are optional.
Other Ingredients - You can surely add more and different types of ingredients, like, fish cake or other vegetables!
Kimchi - Add more the merrier, it depends on how much you like it.
Drop it while it hot! - Serve it over a butane stove to keep it hot while you slowly cook.

Nutrition

Calories: 626kcal

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.