Korean army hot pot recipe

How to Make Budae Jjigae: A Korean Army Stew Guide

Budae Jjigae, or "army stew," is a hearty Korean dish born from post-war ingenuity, combining U.S. military surplus ingredients with traditional flavors. Here’s a simple guide to recreate it at home.

Ingredients:

- Base: 2 cups gochujang (Korean chili paste), 3 cups dashi or beef broth, 1 tbsp soy sauce, 1 tbsp sugar, minced garlic, and ginger.

- Proteins: Spam, sliced sausage, bacon, ground beef, or kimchi.

- Veggies: Cabbage, mushrooms, onions, tofu, and instant noodles (like Shin Ramyun).

- Toppings: Cheese (mozzarella or American), eggs, and green onions.

Steps:

1. Sauté Aromatics: Heat oil in a *ttukbaegi* (clay pot) or deep pot. Fry Spam, sausage, and bacon until crispy. Add minced garlic and ginger until fragrant.

2. Make the Broth: Pour in dashi/beef broth, then stir in gochujang, soy sauce, and sugar. Simmer for 5 minutes.

3. Add Ingredients: Layer harder veggies (cabbage, onions) first, then tofu, mushrooms, and kimchi. Top with ground beef.

4. Simmer: Cover and cook for 10 minutes. Add instant noodles and cook until tender.

5. Finish: Crack an egg into the center, sprinkle with cheese, and garnish with green onions. Serve immediately with rice.

Tips: Adjust spiciness with more/less gochujang. Use any leftover proteins or veggies for flexibility. Enjoy this comforting, shareable stew with friends!