Soup and Stew Recipe
Here’s a special stew recipe I’d like to introduce– Budae Chigae – Korean Army Stew. (“Budae” means military base and “Chigae” means stew in Korean).
Budae Chigae was invented during the famine years of the Korean war and post-war period. Koreans used leftover meat such as sausages, bacon and spam handed-out from the U.S. army bases and combined them with other ingredients to make this dish. Today, there are many variations, but it’s evolved to be an extremely popular and delicious stew mixed with Western meat, ramen noodles, rice cake, kimchi, vegetables, and spices. Enjoy!
750ml low sodium chicken or vegetable broth (Or just use water)
2 tbsp gochujang (chilli soy paste)
1 tbsp dwenjang (soy bean paste)
1 tsp gochugaru (chilli powder)
1 tbsp rice wine
1 tsp olive oil
1 tsp sesame oil
1 tsp minced garlic
¼ cup kimchi juice (optional)
100g ground beef
½ can of Spam, sliced
3 sausages, sliced
½ curd of tofu, sliced
2-3 mushrooms, sliced
1 cup of cabbage kimchi, sliced (optional)
1/2 cup of green onions, chopped
½ cup of canned baked beans
1 packet of Korean instant ramen or glass noodles
½ cup of rice cake ovalettes (optional)
1 bunch of sookgat crown daisys, sliced (optional)
1. Heat a medium soup pot (medium heat) and drizzle 1 tsp of olive oil
2, Combine gochujang, dwenjang, gochugaru, rice wine, sesame oil and garlic in a small bowl and stir fry the paste in the pot for a couple of minutes.
3, Add the stock (or water) and boil it for about 10 minutes. Set it aside
4. In a shallow casserole pot, arrange the stew ingredients neatly around the pot and then pour the broth into it.
5. Bring the pot to a boil in medium low heat, and let it simmer, partially covered for 10 minutes.
6. Add the ramen noodles (without the flavorings) to the stew.
Simmer uncovered for another 3-5 minutes.
7. Turn the heat off, and add chopped green onion and soogkat crown daisys before serving.
Note: You can also make the stew using one pot by add all the ingredients after the soup comes to a boil!