Korean Army Stew - Budae Jjigae Recipe – D'Open Kitchen Culinary School

Ingredients

• 1.5 litres Chicken Stock
• 250 grams Spam sliced or cubes
• 4 each Hotdogs Sliced
• 200 grams Tofu Firm, Sliced
• 150 grams Shiitake Mushrooms Sliced
• 150 grams Enoki Mushroom Sliced
• 100 grams King Oyster Mushroom Sliced
• 300 grams Kimchi Chopped
• 2 packets Instant Noodles
• 100 grams Dobboki
• 1 each Onion Sliced
• 4 stalks Spring Onion Sliced
• 4 slices Cheese
• 2 tbsp Gochugaru Korean Chilli Flakes
• 2 tbsp Mirin Sake
• 1 tbsp Soy Sauce
• 1 tbsp Garlic minced
• 0.5 tbsp Sugar
• 1 tbsp Gochujang Korean Chilli Paste
• 1 tbsp Black Pepper
• 1 tsp Sesame Oil