Uijeongbu-style Budae Jjigae.
Budae Jjigae (Army Base Stew)⏱ 20min👥 3 servings
Ingredients
- 1.2 liters of water.
- 180g of Korean radish (thinly sliced).
- Kelp (Dasima), 10g.
- 1/2 tablespoon of doenjang (Korean fermented soybean paste).
- Kimchi, 120g.
- 100g of ground pork.
- 1 can (200g) of Spam.
- Two frankfurters.
- 1 green onion stalk.
- 200g of tofu.
- Enoki mushrooms, a moderate amount.
- Rice cake soup (tteokguk) - use a moderate amount of rice cakes.
- Appropriate amount of starch noodles.
- Choosing ramen noodles.
- Ingredients for the seasoned paste: Gochujang (Korean chili paste) - 1 part, Gochugaru (Korean chili flakes) - 3 parts, Sugar - 1 part, Salt - 0.3 parts, Guk-ganjang (soup soy sauce) - 2 parts, Minced garlic - 2 parts, Ketchup - 1 part, Beef bouillon powder - 0.25 parts, Soju (Korean distilled spirit) - 2 parts, Broth - 3 parts.
Instructions
1
In 1.2 liters of water, add Korean radish and kelp. Bring to a boil, then remove the kelp after 5 minutes and continue boiling for another 5 minutes to create a vegetable broth.
2
Combine all the ingredients for the seasoned paste and let it age.
3
Remove the Korean radish from the broth and stir in 0.5 tablespoons of doenjang (Korean fermented soybean paste).
4
In a pot, arrange kimchi, pork, ham, sausage, mushrooms, tofu, rice cakes (tteok), and sweet potato noodles (dangmyeon), and place the sauce mixture in the center.
5
Pour in the prepared broth and bring it to a simmer. Once it starts to bubble gently, add the seasonings.
6
Once all the ingredients are cooked, add the ramen noodles and stir them in.