AhLing Pork Luncheon Meat Budae Jjigae (Army Stew)
INGREDIENTS
1 Can | |
1 Litre | Chicken stock |
150g | Frankfurt sausage, sliced |
250g | Tofu, sliced |
200g | Enoki mushrooms |
200g | King oyster mushrooms |
100g | Shiitake mushroom caps |
½ Cup | Kimchi, ripened bite sized |
110g | Instant ramen noodles |
50g | Korean rice cake |
30g | Green onion |
2 Slices | Cheese |
SAUCE
2 tbsp | Korean chili flakes (Gochugaru) |
2 tbsp | Rice wine (mirin) |
1 tbsp | Soy sauce |
1 tbsp | Garlic, minced |
½ tbsp | Sugar |
½ tbsp | Korean chili paste (Gochujang) |
A few Sprinkles | ground black pepper |
DIRECTIONS
1. Slice AhLing Pork Luncheon Meat, sausage and tofu in pieces.
2. Mix all the ingredients for the sauce in a separate bowl. Add more Korean chili flakes (Gochugaru) if you like it spicier
3. Place the luncheon meat, sausage, tofu, enoki mushrooms and kimchi into a pot. Add sauce and chicken stock and bring to a boil on medium high heat for around 8 minutes.
4. Add the remaining ingredients like instant ramen noodles, rice cakes, green onion and cheese. Boil until the noodles are cooked.
5. Serve with steamed rice and other Korean sides dishes.
