Main Dishes

Korean Army Stew (Budae Jjigae)

Joshua Weissman thinks outside the box (literally) when it comes to instant ramen.

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Prep:
20 minutes
Cook:
25 minutes
Serves:
1
people
Korean Army Stew (Budae Jjigae)
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Ingredients

Sauce:

  • 2 Tbsp (30g) gochujang
  • 2.5 tsp (10g) gochugaru (optional)
  • 1 Tbsp (15g) soy sauce
  • 4 cloves (16g) garlic, minced
  • 2 tsp (10g) granulated sugar
  • 1 Tbsp (15g) distilled vinegar

‍Stew:

  • 1.5 cups (350ml) water
  • 2 oz (55g) dried shiitake mushrooms
  • ½  lb (225g) button mushrooms, thinly sliced
  • ¾ cup (125g) chopped kimchi
  • 1 bunch (200g) green onions, thinly sliced
  • 1 can (340g) Spam, sliced into ¼- inch slices 
  • ½ lb (225g) smoked sausage, sliced into ¼-inch rounds
  • 3 cups (700ml) chicken stock 
  • 2 packs (260g) Shin Black Ramen Noodles (use 2 noodle blocks, do not use the seasoning packets)
  • 2 slices (32g) American Cheese

Directions

  1. To make the sauce, combine all ingredients in a medium bowl and whisk to combine.
  2. In a large bowl, add in mushrooms and cover with boiling water. Let sit for 12 minutes. This soaking liquid will be used as a mushroom stock. Remove the mushroom from the liquid, cut off the stems, slice the caps evenly, and set to the side.
  3. Heat a large pot over medium heat until hot. Sear spam and sausage (separately) for 2-3 minutes per side.  Add oil to the pan if needed.
  4. Reduce heat to medium and add in sliced green onions and sliced button mushrooms. Saute for 1-2 minutes.
  5. Add chopped kimchi in and stir to combine. Saute for another minute.
  6. Add the sauce and stir until combined, another 2 minutes. Add the chicken stock and mushroom stock and stir to combine. Turn heat to medium-high and bring to a boil, then reduce to a simmer.
  7. While simmering, gently add in the ramen noodles. Press down to submerge and cover with a lid and cook 3-4 minutes. 
  8. Once noodles are finished cooking, add in the seared spam and sausage, shiitake mushrooms, and two slices of American cheese. Cover and simmer for 2 minutes.
  9. Top with green onions and serve immediately from the pot it was cooked in.

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