Budae chigae (Army stew)

By Sang Kim
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SERVES
4

Ingredients

  • 1 can of SPAM, thinly sliced
  • 5 Vienna sausages, diagonally sliced
  • 250 grams Assi tofu, sliced 1/2 inch thickness
  • 1 Nongshim Shin ramen
  • 2 slices cheddar cheese
  • 1/2 cup kimchi (ripe, square cut)
  • 1 cup rice cakes
  • 100 grams enoki mushrooms
  • 100 grams king oyster mushrooms, thinly sliced lengthwise
  • 100 grams shiitake mushrooms, caps thinly sliced
  • 30 grams green onion, thinly sliced
  • 4 cups chicken stock

Sauce:

  • 3 tablespoons Gochugaru (Korean chili powder)
  • 1 tablespoon Gochujang (Korean chili paste)
  • 2 tablespoons mirin
  • 2 tablespoons soy sauce
  • 1 tablespoon garlic, minced
  • 1/2 tablespoon sugar
  • 1/2 tablespoon black pepper

Directions

  1. Arrange the main ingredients in its own group (except for ramen noodles, rice cakes, green onion and cheese) in a shallow pot.
  2. Add the sauce, then gently pour in chicken stock.
  3. Boil covered on medium-high heat until the stock starts simmering.
  4. Add the remaining ingredients – ramen noodles, rice cakes, green onion and cheese on top of the pot and boil uncovered until the noodles are cooked (about two to three minutes).
  5. When the noodles are done, reduce the heat to low.
  6. Ladle out into soup bowls and serve.

Sauce:

  1. Mix all sauce ingredients together in a bowl.

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