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ID
koreansup· 2 servings

≈1388 kkal · P 68.7g · L 88g · KH 51.9g (per recipe, TKPI estimate)

Budae Jjigae (Sup Tentara Korea)

MBG-eligible

Budae Jjigae (Korean Army Stew)

Budae Jjigae (Sup Tentara Korea)
Photo: Auctor quaerendae, CC BY-SA 4.0 · wikimedia-commons

Ingredients

  • 200 g spam, sliced 1 cm thick
  • 100 g Korean sausages (or Vienna sausages), sliced diagonally
  • 150 g well-fermented kimchi, chopped with juice
  • 150 g firm tofu, cut into 2 cm cubes
  • 1 pack (110 g) instant ramen noodles
  • 100 g rice cakes (tteok), soaked 20 min if frozen
  • 100 g canned baked beans
  • 1 slice American cheese
  • 2 stalks green onions, cut 3 cm lengths
  • 100 g enoki mushrooms, trimmed and separated
  • 3 cloves garlic, minced
  • 1.5 L anchovy-kelp broth (or water with 1 tsp dashida)
  • 2 tbsp gochujang (Korean red pepper paste)
  • 1 tbsp gochugaru (Korean red pepper flakes)
  • 1 tbsp soy sauce
  • 1 tsp mirin

Instructions

  1. 1In a wide shallow pot (budae jjigae pot or 24 cm donabe), arrange spam, sausages, kimchi, tofu, rice cakes, baked beans, enoki mushrooms, and green onions in separate sections.
  2. 2Combine gochujang, gochugaru, soy sauce, mirin, and minced garlic in a small bowl; place in center of pot.
  3. 3Pour anchovy-kelp broth around ingredients, avoiding washing off the seasoning paste.
  4. 4Bring to a boil over medium-high heat, then reduce to medium; simmer 8-10 minutes until rice cakes are soft and flavors meld.
  5. 5Add instant ramen noodles on top; cook 2-3 minutes until noodles separate but remain slightly chewy.
  6. 6Place cheese slice on top; cover 1 minute until melted.
  7. 7Serve immediately at table, ladling broth and ingredients into individual bowls.

Source: llm-generated