Budae Jjigae (Korean Army Base Stew)
Ingredients57 m servings 697
- Divide luncheon meat into 2 piles on either side of a stock pot. Layer sausage, onion, and kimchi on top, leaving an empty space in the center of the pot.
- Mix red pepper powder, soy sauce, gochujang, garlic, and black pepper together in a small bowl; pour into the center of the pot. Sprinkle in green onion. Pour in chicken broth; bring to a boil. Reduce heat and simmer stew, stirring occasionally, until flavors combine, about 10 minutes.
- Bring a pot of water to a boil; add ramen noodles. Cook and stir until partially cooked and softened, about 2 minutes. Drain; stir into stew. Cook and stir until ramen noodles are tender but firm to the bite, about 5 minutes. Top stew with American cheese.
- Cook's Note:
- Anchovy broth can be substituted for the chicken broth if desired.
Per Serving: 697 calories; 45.7 40.9 30.9 97 4194 Full nutrition
ReviewsRead all reviews 3
This is a great BASE recipe. I actually changed it bit b/c people said it was bland (I also live close to Korea so...) #1 I used beef broth NOT chicken (has no flavor) #2 I added fresh tomato an...
It was alright. Had to use some Dasida (MSG) to make it a bit better along with the chicken stock.