Mascot and I were fans of korean food having stayed in Korea for some time when we were still in school ( actually, i still are ). He had this sudden craving of army stew (actually been craving it since we had bornga haha) and he’s rather insistent about it. A good decent pot of army stew cost around $40 – $50 in restaurants here not forgetting the 10% service charge and GST which has yet to be included. We are on a scrimp and save scheme since we need to make the downpayment for our BTO *heart shaped eyes* we couldnt really afford to indulge in our ‘live to eat’ moments. We would not deny ourselves the joy of eating so we decided to make our own!
Budgaejjieae or Army Stew as it is more commonly know originates during war times when food were scarce. Its like a hotpot korean style where you can find all sorts of ingredients in it, like throwing all the leftovers in and boil. You can actually throw in whatever you want but Koreans in the past uses leftover food from the US Army so that explains the SPAM luncheon ( i loveeeee luncheon!! ), sausages and cheese that is found in all army stew.
Here we goooo….
Download the recipe here =>> Budgaejjigae ( Army Stew ) Recipe
5 cloves of garlic
Minced pork (You could use beef or chicken as well)
750ml of chicken/anchovy stock
A can of beans
Half a can of SPAM (cuz a can is too much)
Some ricecake (Amt depends on your love for ricecakes)
Approx 3 sausages
Cheese slices (I use cheese sausages so i skip this, you could still add thou)
100g of Mushroom (I prefer golden mushroom to button mushrooms)
1 piece of tofu
A packet of ramyeon
Chrysanthemum leaves (couldnt find any at the market so i omitted & replaced with cabbage)
1 stalk of Leek (missed out in the picture)
2 stalk of spring onion (missed out in the picture)
Gochujang (Korean chili paste)
Gochuguru (Korean chili flakes)
1-2 teaspoon of Sesame oil
1.. Finely chopped the garlic.
Slice the onions, leek and spring onion.
Cut the sausages into smaller pieces
Slice and half the luncheon.
Now we make the soup base paste.
2.. Add 4 tablespoon of gochujang, 1 tablespoon of gochuguru, 1 teaspoon of finely chopped garlic and a dash of sesame oil and mix well.
3. For the minced meat, marinade it with 1 tablespoon of gochujang. (do NOT minced it too much otherwise it will lose its texture and looks like paste below -.-) Set aside.
4. Heat up 2 tablespoon of cooking oil in a pan. Add in the remaining garlic, gochujang minced meat, leek, onions and kimchi. Stir fry until aromatic, this will help bring out the flavour. Scoop then up and as aside in the pot with all the ingredients.
5. In another hot, heat up the broth. Add in the soup base paste when it boils. Add salt and sesame oil to taste. Should not add too much salt at this point as the soup will be saltier with the luncheon added in later.
6. Add the soup to the ingredients pot and bring it to a simmer. Simmer for around 5-10 mins. ( I uses my favourite happycall pot! ^^)
7. Add in ramyeon and cook for another 3-5 mins.
Note: you can add slice cheese at this point for that extra oomph. But cuz i am already using cheese sausage, i skipped this. Basically, its a leftover kinda dish so you are free to throw in whatever you want. haha.
Looks delicious aint it! Great dish to cook when you have friends over! You can just whipped up a huge pot and everyone hussle around to noms together. Its taste is awesoomeee. And we only spend about 20ish dollars for all the ingredients including the huge container of gochujang and gochugaru. We can do it over and over again!
Happiness in my tummy now