Main Dishes

Korean Army Stew (Budae Jjigae)

Turns out you can make homemade ramen without JUST following the package directions.

Prep

20 minutes

Cook

25 minutes

Total

45 minutes

Serves

people

Ingredients

Sauce:

Stew:

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

To make the sauce, combine all ingredients in a medium bowl and whisk to combine.
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.
Heat a large pot over medium heat and sear spam and sausage (separately) for 2-3 minutes per side. Add oil to the pan if needed. Reduce heat to medium and add in sliced green onions, sliced button mushrooms and saute for 1-2 minutes. Add chopped kimchi in and stir to combine. Saute for another minute. 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.
While simmering, gently add in the ramen noodles. Press down to submerge and cover with a lid and cook 3-4 minutes. Once noodles are finished cooking, add in the seared spam and sausage, shiitake mushrooms, and topped with two slices of American cheese. Cover and simmer for 2 minutes.
Top with green onions and serve immediately from the pot it was cooked in.