Korean

Budae Jjigae (Army Stew)

Name: Budae Jjigae (Army Stew)
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 L Water; 2 cube Chicken Stock Cube; 200 g Spam (or chicken luncheon meat), sliced; 4 Cocktail Sausages (pork or chicken), sliced; 200 g Tofu, sliced; 200 g Enoki Mushrooms, trimmed; 150 g Fresh Shiitake Mushrooms, sliced; 125 g cup Kimchi, Chopped; 2 slabs Instant Noodles; 50 g Dobboki Rice Cake; 1 Onion, Sliced; 3 stalk Spring Onions, Sliced; 2 slice Cheese; 2 tbsp Korean chilli flakes; 2 tbsp Mirin; 1 tbsp Soy sauce; 1 tbsp mince garlic; 5 tbsp sugar; 5 tbsp Korean chilli paste

Serves about 4 · from D'Open Kitchen

Method

In your serving pot (steam boat size) add in your water and stock cube and make your chicken stock.
Combine your ingredient for sauces.
Layer in your mushrooms, tofu, sausages, spam, rice cakes, kimchi, onions and your sauce and bring to a simmer.
Add your instant noodles, cheese and spring onions and let cook for a few moment more.
Serve while hot.
Notes for trish:

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