Korean Seoul-Style Army Stew
Quick answer
- Total time
- 45 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 11
About this dish
In this budae jjigae, a spoonful of baked beans sits in the middle of the pot with the gochujang paste on top.
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As it boils the beans break down, thickening the broth a little and leaving a faint sweetness. The liquid underneath is anchovy stock, not plain water.
Ingredients
Instructions
- 1
Slice 120g of Spam into 0.5cm thick rectangles and score the mini sausages with shallow diagonal cuts.
Slice 100g of onion into 1cm strips and cut the kimchi and green onions into uniform, bite-size pieces.
- 2
Layer the kimchi at the bottom of a wide pot and arrange the prepared Spam, sausages, and onions neatly around the edges.
Place 80g of baked beans in the center to provide thickness and subtle sweetness.
- 3
Combine one tablespoon each of gochujang, Korean chili flakes, and minced garlic in a bowl to make the seasoning paste.
Place this mixture directly over the baked beans so it dissolves evenly into the broth while boiling.
- 4
Carefully pour 900ml of anchovy stock along the edges of the pot.
Simmer over medium heat for 10 minutes, allowing the savory flavors of the meats and the deep stock to meld into a rich, substantial broth.
- 5
Add the sliced green onions and simmer for 3 minutes to infuse their aroma.
Add the instant ramen noodles and cook for 3 to 4 minutes until they absorb the spicy soup, loosening them gently with chopsticks.
- 6
If the noodles reduce the broth, lower the heat.
Once the broth thickens, keep the pot at a gentle simmer and eat before the noodles soften too much.
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