This is one of the first recipes I ever made back in 2016. I still enjoy this version today! I recommend cooking this stew on a burner in front of you at your table and eating it right away.
Korean Army Stew 부대찌개 (bu-dae jji-gae)
Equipment
- Shallow Pot
Ingredients
- 2 Hot Dogs
- 1/2 can Spam
- 1/2 Onion
- 4 oz Tofu
- 3 Shitake Mushrooms sub Baby Bella Mushrooms
- 1 Spicy Pepper 청양고주
- 1/4 cup Rice Cake oval rice cake
- 1/4 cup Sour Kimchi
- 2 Green Onion 파
- 3 cups Anchovy Seaweed Broth
- 1 pack Pre-Cooked Plain Ramen Noodles Optional
- small handful Radish Sprouts Optional
- 1 slice American Cheese Optional
- extra Green Onion Optional for Look
Sauce
- 1 1/2 tbsp Red Pepper Flakes (Coarse) 고추가루
- 1 1/2 tbsp Soy Sauce 진간장
- 1 tbsp Sugar
- 1 tbsp Anchovy Broth
- 1/2 tsp Red Pepper Paste 고추장
Instructions
Ingredient Prep
- Slice mushroom, onion, pepper, green onion, and hot dog.
- Dice spam and cut kimchi into medium dice roughly.
- Soak frozen rice cakes for 20-30 minutes in cold water then drain.
- Use a wide, shallow pot to arrange each prepped ingredient into groups in the pot.
Sauce
- Mix all sauce ingredients together into a seperate bowl.
- Dollop the sauce onto the ingredients in the shallow pot.
Cooking
- Pour the broth onto the ingredients and sauce and bring to a boil then lower immediately to a simmer.
- Let the ingredients simmer until tender; do not let too much broth dissolve.
- Top with any optional ingredients like ramen, cheese, or sprouts, and enjoy immediately.
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