Korean Army Stew aka Budae Jjigae Recipe | Verna Gao

Ingredients

• 1 heaped tbsp gochujang (Korean fermented chilli paste)
• 1 tbsp gochugaru (Korean red chilli flakes)
• 1 tbsp sugar
• 1/2 tbsp sesame oil
• 1/2 tbsp mirin
• 2 cloves garlic, minced
• 500ml light broth (vegetable or chicken stock)
• Extra water, as needed
• 1 pack of instant noodles
• 150g tteokbokki (Korean rice cakes)
• 200g spam or frankfurter sausages, sliced
• 3 slices of Korean fish cake, cut into triangles
• 5-6 dumplings of your choice
• 100g medium-firm tofu, cubed
• 1 cup kimchi, roughly chopped
• 1/2 brown onion, sliced
• 1-2 slices of American cheese (optional but traditional)
• A handful of mushrooms (shiitake, enoki, or button)
• Spring onions for garnish