Korean Seoul-Style Army Stew
Seoul-style budae jjigae uses a rich anchovy stock base, setting it apart from versions that rely on plain water. Spam, mini sausages, baked beans, and kimchi simmer in the stock with gochujang and chili flakes, while the baked beans lend a subtle sweetness and creamy body to the broth. A block of instant ramen noodles goes in at the end to soak up the spicy, umami-rich soup.
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Instructions
- 1
Slice the ham, sausages, onion, and green onion, and cut kimchi into bite-size pieces.
- 2
Arrange kimchi, ham, sausages, and onion in a pot, then add baked beans on top.
- 3
Mix gochujang, chili flakes, and minced garlic, then place the seasoning paste in the center.
- 4
Pour in anchovy stock and simmer over medium heat for 10 minutes to meld flavors.
- 5
Add green onion, simmer 3 more minutes, then add ramen noodles and cook for 3-4 minutes.
- 6
Check broth concentration, add a little water if needed, and serve bubbling hot.
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Nutrition (per serving)
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