Korean Army Stew (Budae Jjigae)

Posted on06 Oct 2021

Cooking Time: 30 mins

Serving: 4 portions

  • 1L chicken stocks

  • 200g Spam

  • 150g sausage 

  • 200g of enoki mushroom and king oyster mushroom

  • 100g of shiitake mushroom

  • 250g tofu

  • 125g of ripened kimchi ( Bite-sized )

  • 110g of instant ramen noodle 

  • 50g of unfrozen rice cake

  • 30g of green onion (thinly sliced )

  • 1-2 slices of cheese

Sauce ( Mix in Small Bowl )

  • 30ml of Korean chili flakes

  • 30ml of rice wine ( Mirin )

  • 15ml of soy sauce

  • 15ml of minced garlic

  • 7.5ml of sugar and Korean chili paste

  • Sprinkles of black pepper

  1. Put all the ingredients into the shallow pot except instant noodles, rice cake, green onion, and cheese 

  2. Add the sauce in the middle and pour in the chicken stock. Close the lid and let it boil for around 8 minutes

  3. Add in the rest of the ingredients and when the noodle is cooked it is then ready to serve!

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