Army base stew (Budae-jjigae)
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Official cooking video · Maangchi · YOUTUBEKorean Spicy Kimchi, Sausage and Ham Army Stew
A spicy Korean army-base stew with anchovy-kelp stock, pork, kimchi, canned ham, sausage and ramen; this home version omits some optional toppings.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Soak 60 g glass noodles in cold water for 30 minutes. Cut pork into bite-size pieces and keep it separate from other ingredients.
- 02
Combine 8 cups water, shiitake, dried anchovies with heads and guts removed, and kelp. Cover and simmer over medium-high heat for 25 minutes.
- 03
Add pork to the stock and cook 10 minutes more; check with a thermometer and continue if needed until pork is thoroughly cooked (this recipe recommends 74°C or higher).
- 04
Remove anchovies and kelp, slice the shiitake, and separate the cooked pork and stock. Stir 1 tsp salt into the stock.
- 05
Mix garlic, gochujang, gochugaru, soy sauce, sugar and 2 tbsp water in a small bowl.
- 06
Arrange cabbage, onion, green onions, shiitake, cooked pork, kimchi, sausage, canned ham, soaked glass noodles, ramen and spinach in a wide shallow pot; add seasoning paste.
- 07
Pour in 3 cups (about 720 mL) stock and boil on medium-high for about 10 minutes. Turn ingredients and continue until fully bubbling and noodles are tender.
- 08
Confirm pork and sausage are heated thoroughly through the center; divide into bowls and serve hot. Refrigerate leftover stew and stock promptly in shallow covered containers.
Before you cook
Separate raw-pork utensils from other ingredients. Cook pork thoroughly to at least 74°C for this recipe, and follow sausage and ham package heating instructions. Anchovies contain fish; ramen, gochujang and soy sauce may contain wheat and soy. Check processed meat and kimchi labels for additional allergens. Refrigerate leftovers within 2 hours, use within 3–4 days, and reheat to 74°C.
Allergens: fish (anchovy broth), soy (gochujang, soy sauce, processed products), wheat (instant noodles and possibly sauces), other allergens depend on sausage, ham and kimchi labels
Image & source credits
These illustrations stand in for food photos.
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