Rachel Schardt
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Ahh again we go to Korea. Such yummy food with lots of veggies and meats and flavor. Colors that are awesome and a culture that has been around for awhile. Everyone is kinda family in South Korea and United States occupation there during world war 2 and the Korean war (aka: Forgotten war) even added to the influence of food there.

Ok here is a brief history of Army or Military Stew:

"The story of the origins of budae jjigae (also spelled boodae chigae) that circulates in Korean American communities begins during the Korean War, when most Koreans were starving. Word spread that American soldiers stationed there had an endless supply of food, with portions so big that they could afford to throw food away. The bases became destinations for hungry Koreans, who scavenged or purchased the remnants. As some survivors recalled, this food was not exactly palatable; it was often a mélange of various food scraps mixed with inedible things, such as cigarette butts. They recalled that though the food was sometimes disgusting, it kept them alive. Some people would sort through the scraps and find a perfectly intact pink slab of jellied ham and put it in a stew. What the Americans didn’t finish, Koreans used to make the first iterations of budae jjigae." Military/Army Stew

This recipe I used comes from My Korean Kitchen. Below is the exact recipe I used minus that I used udon noodles and left out the cheese.
  • 4 cups chicken stock (1 litre) *see notes above
  • 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 length ways
  • 100 g shiitake mushroom caps thinly sliced
  • 1/2 cup Kimchi (ripened bite sized)
  • 110 g instant ramen noodles
  • 50 g sliced Korean rice cakes soaked in cold water for 15 mins if it was frozen
  • 30 g green onion thinly & diagonally sliced
  • 1 to 2 slice cheese
Sauce (Mix these in a small bowl)
  • 2 Tbsp Korean chilli flakes (Gochugaru)
  • 2 Tbsp rice wine (mirin)
  • 1 Tbsp soy sauce
  • 1 Tbsp minced garlic
  • 1/2 Tbsp sugar
  • 1/2 Tbsp Korean chilli paste (Gochujang)
  • Few sprinkles ground black pepper
  1. Assemble the main ingredients (except for instant ramen noodles, rice cakes, green onion and cheese) in a shallow pot. Add the sauce in the middle. Pour the stock in the corner of the pot. Close the lid and boil it on medium high heat until the stock starts to boil (about 8 mins).
  2. Add the remaining ingredients – instant ramen noodles, rice cakes, green onion and cheese on top of the pot and boil uncovered until the noodles are cooked (about 2 to 3 mins). Reduce the heat to low (if you’re cooking on a portable burner and sharing the food at the dinning table).
  3. Start dishing out soup, protein and vegetables onto your own soup bowl. Serve with steamed rice (& with other Korean side dishes).
Recipe Notes
*1 Tbsp = 15ml, 1 Cup = 250ml
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