This spicy budae jjigae stew is a traditional Korean army base dish made with sausage, ramen noodles, and kimchi that will please a crowd.
Preparation Time
30 mins
Cooking Time
27 mins
Total Time
57 mins
Calories
697 Calories
Recipe Instructions
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.
Ingredients
1 pinch ground black pepper
1 bunch green onions, chopped
5 cloves garlic, minced
3 tablespoons soy sauce
1 large onion, sliced
1 slice American cheese
2 (32 ounce) containers chicken broth
3 tablespoons gochujang (Korean hot pepper paste)
6 ounces kimchi
1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), sliced
14 ounces smoked sausage (such as Eckrich®), sliced
0.25 cup Korean red pepper powder
7.75 ounces ramen noodles (such as Ottogi Ramyonsari®)
