Authentic Budae Jjigae (Korean Army Stew) Recipe

Ingredients

• 4 cups chicken stock (1 litre)
• 200 g SPAM, thinly sliced
• 4 cocktail Frankfurt sausages (150g), thinly & diagonally sliced
• 250 g tofu, sliced (about 1.5cm, 1/2 inch thickness)
• 200 g enoki mushrooms, base stem removed & stems separated
• 200 g king oyster mushrooms, thinly sliced lengthways
• 100 g shiitake mushroom caps, thinly sliced
• 1/2 cup aged Kimchi, cut into bite sized pieces
• 110 g instant ramen noodles
• 50 g Korean rice cakes for soup, soaked in cold water for 15 mins if frozen
• 30 g green onion, thinly & diagonally sliced
• 1 to 2 slices cheese
• 2 Tbsp Korean chili flakes (Gochugaru)
• 2 Tbsp rice wine (mirin)
• 1 Tbsp soy sauce
• 1 Tbsp minced garlic
• 1/2 Tbsp sugar
• 1/2 Tbsp Korean chili paste (Gochujang)
• Few sprinkles ground black pepper