Recipe of Gordon Ramsay Simple Korean Army Stew or Budae Jjigae
by Virginia Mathis
Simple Korean Army Stew or Budae Jjigae
Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, simple korean army stew or budae jjigae. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Simple Korean Army Stew or Budae Jjigae is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Simple Korean Army Stew or Budae Jjigae is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have simple korean army stew or budae jjigae using 22 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Simple Korean Army Stew or Budae Jjigae:
Make ready 6 cups chicken stock
Prepare 200 g SPAM cut into cubes
Take 200 g mushroom (enoki and or oyster mushrooms)
Make ready 200 g shitake mushrooms
Prepare 6 cocktail sausages cut thinly
Take 3 instant ramen noodles
Make ready Half a cup of cheese(cubed or 2 slices)
Make ready 1 cup kimchi (bite-sized)
Take 1 Napa cabbage (cut and sliced)
Prepare 100 g Rice cakes (Tteokbokki) or replace with kikiam
Make ready 100 g tofu (sliced or cubed)
Prepare 4 cobs cooked corn or 1 can of sweet corn kernels
Get 2 tablespoons Korean chili paste (Gochujang)
Make ready 1/2 tablespoon sugar
Get 1 tablespoon Korean chili flakes
Take 1 tablespoon garlic (minced)
Make ready 1 tablespoon soy sauce
Make ready 1 tablespoon fish sauce
Make ready Green onions
Make ready 1 teaspoon cooking oil
Make ready I added corn instead of baked beans
Get I also removed kelp and anchovies because I don't like them
Steps to make Simple Korean Army Stew or Budae Jjigae:
Cook garlic in oil until golden brown. Set aside so it doesn't burn.
Assemble the ingredients (except for the ramen noodles, rice cakes, green onions, napa cabbage, corn and cheese) in a pot. Mix the Korean paste with soy sauce, chili flakes, sugar, and fish sauce and add the mixture to the pot. Pour the stock and bring to boil on medium heat (about 10 mins). Reduce heat and let simmer for another 10 minutes.
Add the remaining ingredients – garlic, instant ramen noodles, rice cakes, green onions, napa cabbage (I like my napa cabbage crunchy), corn and add cheese on top of the pot and boil uncovered until the noodles are cooked (about 2 to 3 mins).
Serve with steamed rice (& with other Korean side dishes). Or if doing hot pot, reduce the heat to low (using a portable burner) and share the food at the dinning table.
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