Korean Army Base Stew Budae-jjigae 부대찌개

Updated at: Wed, 10 Jan 2024 17:48:25 GMT

Step 1

Combine the water, anchovies, mushrooms, and kelp in a large pot. Cover and cook for 25 minutes over medium high heat. Add the pork and cook for another 10 minutes.

Step 2

Remove the pot from the heat. Take out the anchovies, kelp and mushrooms. Slice the mushrooms into bite size pieces.

Step 3

Strain the mixture of the stock and the pork into a large bowl. Put the pork into a small bowl. You will get about 6 cups of stock. Stir in the salt until dissolved

Step 4

You can use stock powder too

Step 5

Combine the seasoning paste ingredients – garlic, hot pepper paste, hot pepper flakes, soy sauce, sugar, and water in a bowl. Mix well.

Step 6

Put the cabbage, onion, green onion, pork, and the mushrooms, on the bottom of the pot.

Step 7

Add the kimchi, and the seasoning paste over top.

Step 8

Add the spam, sausage, rice cake, tofu, baked beans, and cheese.

Step 9

Add the ramyeon and the sweet potato starch noodles.

Step 10

Put radish sprouts on top and add 3 cups of stock.

Step 11

Cook over medium high heat. Korean style is to cook at the table with a portable burner. Friends and family will be sitting around the pot, talking and laughing, and maybe drinking. You can take a bit of cooked sausage or the meat with your chopsticks as you wait for the broth to boil and the noodles to soften. If you don’t have a tabletop burner, you can cook it on the stove away from the table.

Step 12

When it starts boiling about 10 minutes later, stir and turn the ingredients over with tongs to cook evenly.

Step 13

Serve right after the noodles and ramyeon have softened. Transfer some cooked stew to individual bowls and serve. Add more stock as the broth boils down.

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