Mixed Korean Army-Style Stew
Quick answer
- Total time
- 45 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Kimchi, ham, and tofu, all common refrigerator staples, come together into something close to a pared-down budae jjigae.
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Frying the kimchi for 2 minutes first tames its sourness so it blends with the salty ham and the sweet heat of gochujang instead of competing.
Ingredients
Instructions
- 1
Cut 220g of kimchi into 2cm strips, slice 180g of ham into 1cm thick pieces, cube 300g of tofu into 2cm squares, and cut 100g of onion into thick strips.
- 2
Cook the kimchi in the pot over medium heat for 2 minutes to soften its acidity.
Continue when surface moisture has reduced and the aroma rises.
- 3
Add 1 tablespoon of gochujang and 1 tablespoon of gochugaru and stir-fry with the kimchi for another 30 seconds until the seasoning aroma fully develops.
- 4
Pour in 900ml of water, add ham and onion, bring to a boil over high heat, then reduce to medium and simmer for 10 minutes.
The ham's saltiness combines with the kimchi brine to create a complex broth.
- 5
Add tofu and simmer over medium heat for 8 minutes until the tofu absorbs the broth and takes on the seasoning.
- 6
Add 1 diagonally sliced green onion and simmer for 2 more minutes.
Taste the broth once the saltiness from the ham has dispersed, then turn off the heat.
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