Korean · dinner
Budae Jjigae (Army Base Stew) A bubbling Korean hot pot built on spicy gochujang-kimchi broth, with Spam, hot dogs, sausage, tofu and instant ramen. Assemble everything in the pot, add broth and simmer at the table for a comforting, customizable meal.
total 35 min
prep 15 min
cook 20 min
servings 4 Keep this recipe Add a copy of Budae Jjigae (Army Base Stew) to your Saucepan library.
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Back to 4 servings sauce 2 tablespoons gochugaru (Korean chili flakes), reduce if you are not used to spicy food 1 tablespoon gochujang (Korean chili paste) 2 tablespoons soy sauce, Korean soup soy sauce (guk-ganjang) if you have it 1 tablespoon garlic, minced 2 teaspoons sugar, balances the salt and heat 0.5 teaspoon black pepper stew 12 ounces Spam, sliced; low-sodium if you can find it 4 hot dogs, sliced diagonally 4 ounces breakfast sausage or Polish sausage, sliced; any cooked sausage works 14 ounces firm tofu, drained, cut into 1-inch cubes 1 cup kimchi, fermented; include a splash of the brine 0.5 medium onion, sliced 3 scallions, whites and greens separated, chopped 3 ounces mushrooms, any kind, sliced 4 cups low-sodium chicken stock, anchovy-kelp stock or water also works 1 package instant ramen, noodles only; discard the seasoning packet 2 slices American cheese, optional
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1 Step 1: Whisk the gochugaru, gochujang, soy sauce, garlic, sugar, black pepper and the scallion whites in a small bowl and set aside.2 Step 2: Lay the sliced onion across the bottom of a large, shallow pot. Arrange the Spam, hot dogs, sausage, tofu, kimchi and mushrooms on top in neat clusters.3 Step 3: Spoon the sauce over the ingredients, then pour in the chicken stock slowly so the arrangement stays intact, adding just enough to come about two-thirds of the way up.4 Step 4: Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 5 minutes to let the seasoning develop.5 Step 5: Tuck the ramen noodles into the broth, top with the cheese slices if using, and simmer 3 to 4 minutes, turning the noodles once, until they are soft but still a little chewy.6 Step 6: Scatter the scallion greens over the top and serve straight from the pot, keeping it bubbling at the table on a portable burner. Add more stock as the broth reduces and eat the noodles while they are still chewy.getsaucepan.com/r/45ba8dd1-5307-55c4-889c-0fd840848616
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