Budae Jjigae (부대찌개) Korean Army Base Stew
Budae Jjigae (부대찌개) Korean Army Base Stew

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, budae jjigae (부대찌개) korean army base stew. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Budae Jjigae (부대찌개) Korean Army Base Stew is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Budae Jjigae (부대찌개) Korean Army Base Stew is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have budae jjigae (부대찌개) korean army base stew using 18 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Budae Jjigae (부대찌개) Korean Army Base Stew:
  1. Prepare Sauce
  2. Take 2 tbsp gochugaru (Korean chili flakes)
  3. Get 4 tbsp mirin
  4. Take 2 tbsp soy sauce
  5. Prepare 1 tbsp sugar
  6. Make ready 1 tbsp gochujang (Korean chili paste)
  7. Prepare Main
  8. Take 8 cups / 2 litres soup stock (see above)
  9. Take 2 cans spam, thinly sliced
  10. Take 4 frankfurter sausages, diagonally sliced thin
  11. Make ready 250 g block tofu, sliced
  12. Prepare 2 green onions, sliced
  13. Prepare 100 g enoki mushrooms, roots cut and washed
  14. Prepare 50 g shimeji mushrooms, roots cut and washed
  15. Prepare 50 g garaetteok (Korean cylindrical rice cakes)
  16. Make ready 1 pack instant noodles
  17. Prepare 6 slices cheese
  18. Prepare 3 stalks green onions, sliced
Steps to make Budae Jjigae (부대찌개) Korean Army Base Stew:
  1. Mix sauce ingredients in a small bowl.
  2. In a shallow pot, assemble spam, sausages, mushrooms, and tofu. Add sauce in the middle and add stock. Bring to a boil, covered, under medium high heat for 5–10 minutes.
  3. Add garaetteok, cheese, instant noodles, and green onions and boil uncovered until noodles are cooked, 3–4 minutes.

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