Budae Jjigae (Army Stew)
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My Korean Kitchen · by Sue | My Korean Kitchen★ 5.0 (63)

Budae Jjigae (Army Stew)

NUTRITION · PER SERVING30M COOK
CAL 34%·PRO 61%
CARBS 57G34% OF CAL
7G FIBER14G SUGAR37G OTHER
FAT 37G50% OF CAL
13G SAT24G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty Korean hot pot loaded with spam, sausage, kimchi, ramen noodles, tofu, and mushrooms in a spiced broth. A communal, warming dish that's part comfort food, part celebration.

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Nutrition & ingredients

Ingredients

serves 4
  • 4 cups chicken stock ((1 litre) *see notes above)
  • 200 g SPAM (thinly sliced)
  • 4 cocktail Frankfurt sausages ((150g) thinly & diagonally sliced)
  • 250 g tofu (sliced (about 1.5cm, 1/2 inch thickness))
  • 200 g enoki mushrooms (base stem removed & stems separated,)
  • 200 g king oyster mushrooms (thinly sliced length ways)
  • 100 g shiitake mushroom caps (thinly sliced)
  • 1/2 cup aged Kimchi (, cut into bite sized pieces)
  • 110 g instant ramen noodles
  • 50 g Korean rice cakes for soup (soaked in cold water for 15 mins if it was frozen)
  • 30 g green onion (thinly & diagonally sliced)
  • 1 to 2 slice cheese
  • 2 Tbsp Korean chili flakes ((Gochugaru))
  • 2 Tbsp rice wine ((mirin))
  • 1 Tbsp soy sauce
  • 1 Tbsp minced garlic
  • 1/2 Tbsp sugar
  • 1/2 Tbsp Korean chilli paste ((Gochujang))
  • Few sprinkles ground black pepper
PREP
20M
SODIUM
2431MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.