Budae-jjigae (army stew)
Ham, sausages, kimchi, tofu and baked beans simmer together before the ramen goes into this Korean stew.
- Prep
- 15 min
- Cook
- 15 min
Scale the recipe
Ingredients
- canned ham Weight taken out of packaging
- 180 g
- fully cooked sausage
- 120 g
- Ripe cabbage kimchi
- 140 g
- tofu
- 150 g
- onion
- 80 g
- Baked beans Canned in tomato sauce
- 2 T
- Ramen Sari
- 100 g
- unsalted stock
- 4 C
- Korean large green onion
- 22 g
Seasonings
- Korean chili flakes (gochugaru)
- 1 T
- Korean red chili paste (gochujang)
- 1/2 T
- chopped garlic
- 1 T
- Korean soup soy sauce (guk-ganjang)
- 1/2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Arrange the ingredients
Cut the canned ham 180 g, sausages 120 g, kimchi 140 g, tofu 150 g and onion 80 g into bite-sized pieces. Arrange them in a wide pot.
-
Mix the stew seasoning
Mix the gochugaru 1 T, gochujang 1/2 T, garlic 1 T and soup soy sauce 1/2 T. Spoon the mixture over the ingredients.
-
Add the baked beans
Add the baked beans 2 T along with the tomato sauce from the can.
-
Add the stock and simmer
Pour unsalted stock 4 C down the side of the pot and bring to a boil over high heat. Reduce to medium, stir in the seasoning and simmer for 4–5 minutes, until the kimchi softens and the fully cooked ham and sausages are hot throughout.
-
Cook the ramen
Add the ramen noodles 100 g and cook uncovered for the time on the package, gently loosening the strands.
-
Add the scallion and serve
Add diagonally sliced scallion 22 g and serve before the noodles soften further.
