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Budae chigae (army base stew)
Ingredients
- 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
Directions
Seasoning sauce:
- Mix ingredients together in a bowl.
Stew:
- Arrange the main ingredients in its own group (except for ramen noodles, rice cakes, green onion and cheese) in a shallow pot.
- Add the sauce, then gently pour in chicken stock.
- Boil covered on medium-high heat until the stock starts simmering.
- 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).
- When the noodles are done, reduce the heat to low.
- Ladle out into soup bowls and serve.
