Korean Army Stew Recipe (Budae Jjigae)
I received quite an overwhelming number of 'likes' on the Hungry Ang Mo Facebook recently, when I posted a picture of the Korean kimchi hotpot stew, which we enjoyed for our Chinese New Year reunion dinner. This broth really captures sensational flavours. Moreover, it is incredibly simple to make, so no matter what your skill level in the kitchen, you will be able to make this dish.
Full credit for this recipe goes to my girlfriend Shanel. She was the one who cooked this dish, and subsequently wrote the ingredients list and instructions below. Enjoy!
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Ingredients
Korean Hot Pepper Paste (Gochujang) - 4 TBS
Miso Paste - 2 TBS
Nutritional Yeast (optional) - 2 TBS
Sliced Onion (optional) - 1 large
Vegetarian Kimchi* - 1/2 cup or 250g
Vinegar (any type - optional) - 1/2 TBS
Sesame Oil - 2 TSP
Mock Meats (luncheon meat, sausages etc)
Wombok - 1/2
Firm Tofu (sliced) - 1 block
Enoki Mushrooms - 1 to 2 packets
Korean Ramen Packet - 1 to 2 packets
Baked Beans - 1 tin
Rice Cakes (optional)
Instructions
1. Start by layering the sliced onions at the bottom of the hotpot.
2. Combine hot pepper paste, miso, nutritional yeast, sesame oil and vinegar and place it in the pot.
3. Layer the rest of the ingredients on top (excluding ramen) and put enough water to cover it all.
4. Bring it to a boil.
5. Serve, whilst letting it simmer on low in the hotpot.
6. Add the ramen halfway through (you may need to add more water, as it does absorb a lot of the soup).
7. Done
*You may buy bottled vegetarian kimchi at any health food stores (such as Yes Natural). It is saltier and less tart than regular non-vegetarian kimchi, so you may want to compensate for the lack of tartness by adding some vinegar into the broth.
I received quite an overwhelming number of 'likes' on the Hungry Ang Mo Facebook recently, when I posted a picture of the Korean kimchi hotpot stew, which we enjoyed for our Chinese New Year reunion dinner. This broth really captures sensational flavours. Moreover, it is incredibly simple to make, so no matter what your skill level in the kitchen, you will be able to make this dish.
Full credit for this recipe goes to my girlfriend Shanel. She was the one who cooked this dish, and subsequently wrote the ingredients list and instructions below. Enjoy!
Ingredients
Korean Hot Pepper Paste (Gochujang) - 4 TBS
Miso Paste - 2 TBS
Nutritional Yeast (optional) - 2 TBS
Sliced Onion (optional) - 1 large
Vegetarian Kimchi* - 1/2 cup or 250g
Vinegar (any type - optional) - 1/2 TBS
Sesame Oil - 2 TSP
Mock Meats (luncheon meat, sausages etc)
Wombok - 1/2
Firm Tofu (sliced) - 1 block
Enoki Mushrooms - 1 to 2 packets
Korean Ramen Packet - 1 to 2 packets
Baked Beans - 1 tin
Rice Cakes (optional)
Instructions
1. Start by layering the sliced onions at the bottom of the hotpot.
2. Combine hot pepper paste, miso, nutritional yeast, sesame oil and vinegar and place it in the pot.
3. Layer the rest of the ingredients on top (excluding ramen) and put enough water to cover it all.
4. Bring it to a boil.
5. Serve, whilst letting it simmer on low in the hotpot.
6. Add the ramen halfway through (you may need to add more water, as it does absorb a lot of the soup).
7. Done
*You may buy bottled vegetarian kimchi at any health food stores (such as Yes Natural). It is saltier and less tart than regular non-vegetarian kimchi, so you may want to compensate for the lack of tartness by adding some vinegar into the broth.