Korean Army Stew
Spicy fusion stew with Korean flavors and American ingredients
Ingredients
Instructions
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Prepare the broth baseIn a large pot or Korean earthenware pot (ttukbaegi), combine the anchovy stock, gochujang, gochugaru, soy sauce, and minced garlic. Stir well to dissolve the gochujang and bring to a gentle simmer over medium heat.
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Arrange ingredientsAround the edges of the pot, arrange the tofu, hot dogs, Spam, kimchi, and rice cakes (if using) in an attractive pattern, keeping the center open. Pour the baked beans into the center of the arrangement.
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Simmer the stewCover the pot and bring to a boil. Reduce heat and simmer for about 10 minutes until the ingredients are heated through and the flavors have melded together. The broth should become rich and flavorful from all the ingredients.
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Add noodles and cheeseAdd the ramen noodles to the center of the pot, pushing them down into the broth. Cover and cook for 2-3 minutes until the noodles are almost done. Place slices of American cheese on top of the stew and let it melt slightly.
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Finish and serveDrizzle sesame oil over the stew and sprinkle with chopped green onions. Serve the bubbling stew directly from the pot, making sure each serving includes a variety of ingredients. Traditionally, this dish is eaten communally, with everyone taking portions from the shared pot.
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Mix and enjoyBefore eating, stir the stew to mix the melted cheese with the broth, creating a creamy, spicy sauce. The cheese helps balance the spiciness of the gochujang and gochugaru while adding a rich, creamy texture to the broth.
Nutritional Information
650
Calories
per serving
32
Protein
g
48
Carbohydrates
g
38
Total Fat
g
14
Saturated Fat
g
6
Fiber
g
12
Sugar
g
1820
Sodium
mg
15
Vitamin C
mg
4.2
Iron
mg
Korean Army Stew is Also Known As
Budae Jjigae, 부대찌개, Korean Army Base Stew, Sausage Stew or Military Stew
