Budae Jjigae (Korean Army Base Stew)

This dish started after the Korean War when food was in short supply. Canned ham, hot dogs, and beans were taken from American military bases and mixed with traditional Korean kimchi, vegetables, noodles, and spicy seasonings to create a delicious spicy and hearty stew. I first had this dish in a Korean restaurant near my home. It was so good that I went on a quest to figure out how to make it for myself. My version is pretty traditional and fairly spicy. Find a Korean/Asian market for the kimchi, pepper paste, and powder. It is worth it.

Step: 1

Divide luncheon meat into 2 piles on either side of a stock pot. Layer sausage, onion, and kimchi on top, leaving an empty space in the center of the pot.

Step: 2

Mix red pepper powder, soy sauce, gochujang, garlic, and black pepper together in a small bowl; pour into the center of the pot. Sprinkle in green onion. Pour in chicken broth; bring to a boil. Reduce heat and simmer stew, stirring occasionally, until flavors combine, about 10 minutes.

Step: 3

Bring a pot of water to a boil; add ramen noodles. Cook and stir until partially cooked and softened, about 2 minutes. Drain; stir into stew. Cook and stir until ramen noodles are tender but firm to the bite, about 5 minutes. Top stew with American cheese.

Per Serving: 697 calories; protein 30.9g; carbohydrates 40.9g; fat 45.7g; cholesterol 96.6mg; sodium 4193.6mg.

The name of “stew” can process to both a dish and a cooking method. Stewing makes slowly cooking piece of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, but it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being processing menu whole , and the water based material completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor goes way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.