Korean Uijeongbu-Style Budae Jjigae
Uijeongbu-style army stew combines luncheon meat, cocktail sausages, well-fermented kimchi, and baked beans in a spicy anchovy-stock broth. Gochujang and Korean chili flakes build the fiery red base, while tofu and onion mellow out the flavors. A block of instant noodles goes in at the end to soak up the broth. Originating from the area near a former US military base, this communal hot-pot dish is designed to be shared straight from the bubbling pot.
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Instructions
- 1
Slice the luncheon meat, sausages, tofu, and onion; diagonally slice the green onion.
- 2
Layer kimchi and onion in a pot, add gochujang and chili flakes, and stir-fry on low heat for 2 minutes.
- 3
Pour in anchovy stock; once simmering, arrange luncheon meat, sausages, and tofu around the pot.
- 4
Simmer over medium heat for 8 minutes, then add baked beans and green onion and cook 3 more minutes.
- 5
Taste and adjust seasoning with 1-2 tbsp kimchi juice for saltiness and tang.
- 6
Add the noodle block at the end and boil 2-3 minutes until tender, then serve immediately.
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Nutrition (per serving)
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