Korean Army Stew (Print Version)

# Ingredients:

→ Main

01 - 4 cups chicken stock (1 litre)
02 - 200 g SPAM, thinly sliced
03 - 4 cocktail Frankfurt sausages (150g), thinly & diagonally sliced
04 - 250 g tofu, sliced (about 1.5cm, 1/2 inch thickness)
05 - 200 g enoki mushrooms, base stem removed & stems separated
06 - 200 g king oyster mushrooms, thinly sliced lengthways
07 - 100 g shiitake mushroom caps, thinly sliced
08 - 1/2 cup aged Kimchi, cut into bite sized pieces
09 - 110 g instant ramen noodles
10 - 50 g Korean rice cakes for soup, soaked in cold water for 15 mins if frozen
11 - 30 g green onion, thinly & diagonally sliced
12 - 1 to 2 slices cheese

→ Sauce

13 - 2 Tbsp Korean chili flakes (Gochugaru)
14 - 2 Tbsp rice wine (mirin)
15 - 1 Tbsp soy sauce
16 - 1 Tbsp minced garlic
17 - 1/2 Tbsp sugar
18 - 1/2 Tbsp Korean chili paste (Gochujang)
19 - Few sprinkles ground black pepper

# Instructions:

01 - In a small bowl, combine all sauce ingredients (Korean chili flakes, rice wine, soy sauce, minced garlic, sugar, Korean chili paste, and ground black pepper). Mix thoroughly until well blended and set aside.
02 - In a shallow, wide pot, arrange most of the main ingredients in an appealing layout. Include the SPAM, sausages, tofu, all mushroom varieties, and kimchi. Place the prepared sauce mixture in the center of the arranged ingredients.
03 - Pour the chicken stock carefully into the corner of the pot, trying not to disturb the arranged ingredients too much. Cover the pot with a lid and bring to a boil over medium-high heat. Let it cook for about 8 minutes, or until the stock is actively boiling and ingredients begin to cook through.
04 - Once the stew is boiling, add the remaining ingredients: instant ramen noodles, rice cakes, green onion, and place slices of cheese on top. Continue cooking uncovered for an additional 2-3 minutes, or until the noodles and rice cakes are fully cooked and tender.
05 - Reduce the heat to low if you're cooking on a portable burner and sharing the food at the dining table. Serve directly from the pot, with each person taking soup, protein, and vegetables into their individual bowls. Traditionally enjoyed with steamed rice and other Korean side dishes.

# Notes:

01 - Budae Jjigae, or 'Army Stew,' originated post-Korean War when food was scarce and Koreans creatively incorporated surplus foods from U.S. military bases into traditional Korean stews.
02 - For best results, use aged kimchi as it provides more depth of flavor to the stew.
03 - Korean rice cakes need to be soaked in cold water for about 15 minutes if they were frozen, to ensure proper cooking.
04 - This dish is traditionally eaten communally, with the pot placed in the center of the table and everyone serving themselves directly from the pot.

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