Budae Jjigae (Korean Army Base Stew)

Budae Jjigae (Korean Army Base Stew)

Spam, baked beans, and instant ramen noodles make this Korean stew ultra-satisfying.

Ingredients :

• 7 cups chicken stock
• 5 garlic cloves, finely chopped
• 1 tablespoon ganjang (such as koko)
• 1 tablespoon gochujang
• 2 teaspoons gochugaru
• 1 (8-ounce) can baked beans
• 7 ounces smoked pork sausage (such as kielbasa), cut into 1/2-inch slices
• 1 (7-ounce) can spam, cut into 1/2-inch cubes (about 1 1/2 cups)
• 1 2/3 cups baechu-kimchi (napa cabbage kimchi), cut into 1/2-inch pieces
• 5 large scallions, thinly sliced, plus more for garnish
• 1/2 teaspoon black pepper
• sliced or shredded cheddar cheese, instant ramen noodles, tteok (korean rice cakes), and sliced fish cake (optional), for serving

Directions

1. Stir together chicken stock, garlic, ganjang, gochujang, and gochugaru in a large Dutch oven; bring to a boil over high. Add beans, sausage, Spam, kimchi, and scallions; return to a boil over high. Reduce heat to medium. Stir in black pepper, and cook until flavors meld, about 5 minutes, or reduce heat to low, and simmer slowly until ready to serve, up to 30 minutes. Serve stew with desired mix-ins, such as cheddar cheese, ramen noodles, tteok, or sliced fish cake. If adding ramen noodles, tteok, or sliced fish cake, stir into stew and let soften over low heat for 3 to 4 minutes. Garnish stew with additional scallions; serve hot.