Korean Army Stew (Budae Jjigae)

Name: Korean Army Stew (Budae Jjigae)
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

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

Prep

20 minutes

Cook

25 minutes

Total

45 minutes

Serves

people

Ingredients

Sauce:

‍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

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 until hot. 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 and sliced button mushrooms. 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 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.