How to make Army Stew (Budae Jjigae)

Name: How to make Army Stew (Budae Jjigae)
Ingredients: 2 cups (0.5 litre) chicken stock; 1/2 onion, sliced; 1/2 tbsp minced garlic; 100g SPAM, thinly sliced; 4 cocktail Frankfurt sausage 150g, thinly & diagonally sliced; 150g tofu, sliced (about 1.5cm, 1/2 inch thickness); 100g enoki mushrooms, base stem removed & stems separated; 100g king oyster mushrooms, thinly sliced; 100g shiitake mushroom caps, thinly sliced; 1/2 cup JIN Kimchi; 50g instant ramen noodles; 25g Korean rice cakes for soup, soaked in cold water for 15 mins if it was frozen; 15g green onion, thinly & diagonally sliced; 1 or 2 slices of cheese; 1/2 Tbsp Korean chili paste (Gochujang); 2 Tbsp Korean chili flakes (Gochugaru); 1/2 Tbsp Clam stock power; 1 Tbsp sugar; 1 Tbsp Light soy sauce; 1 Tbsp sesame oil; 2 Tbsp rice wine (mirin); 1 Tbsp minced garlic; A few sprinkles of ground black pepper

jin-kimchi.com

Korean army stew (Budae Jjigae) is definitely one of Korea's most popular hot pot dishes. Whether the cold weather is calling for this type of comfort food, or you simply want to invite your friends...

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Ingredients

2 cups (0.5 litre) chicken stock
1/2 onion, sliced
1/2 tbsp minced garlic
100g SPAM, thinly sliced
4 cocktail Frankfurt sausage 150g, thinly & diagonally sliced
150g tofu, sliced (about 1.5cm, 1/2 inch thickness)
100g enoki mushrooms, base stem removed & stems separated
100g king oyster mushrooms, thinly sliced
100g shiitake mushroom caps, thinly sliced
1/2 cup JIN Kimchi
50g instant ramen noodles
25g Korean rice cakes for soup, soaked in cold water for 15 mins if it was frozen
15g green onion, thinly & diagonally sliced
1 or 2 slices of cheese
1/2 Tbsp Korean chili paste (Gochujang)
2 Tbsp Korean chili flakes (Gochugaru)
1/2 Tbsp Clam stock power
1 Tbsp sugar
1 Tbsp Light soy sauce
1 Tbsp sesame oil
2 Tbsp rice wine (mirin)
1 Tbsp minced garlic
A few sprinkles of ground black pepper