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Budae chigae (army base stew)


  • 1 can of SPAM, thinly sliced
  • 5 Vienna sausages, diagonally sliced
  • 250g tofu, sliced 1/2 inch thickness
  • 1 packaged ramen
  • 2 slices Kraft sliced cheese
  • 1/2 cup kimchi (ripe, square cut)
  • 1 cup rice cakes
  • 100g enoki mushrooms
  • 30 grams green onion, thinly sliced
  • 4 cups chicken stock

Seasoning sauce:

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


Seasoning sauce:

  1. Mix ingredients together in a bowl.


  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 mins).
  5. When the noodles are done, reduce the heat to low.
  6. Ladle out into soup bowls and serve.

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