Budae Jjigae (Army Base Stew)

1. Stage

Make the sauce: Combine all of the sauce ingredients in a small bowl and mix to combine. Set aside.

2. Stage

Prepare the soup ingredients: Soak the rice cakes in cold water for at least 15 minutes to help soften them and to remove excess starch. Prepare the green onions by removing the root end and slicing on an angle into about 1/8-inch slices. Set aside for garnishing the budae jjigae at the end. Chop the kimchi into bite-size pieces. Slice the napa cabbage into bite-size pieces. Remove the base from enoki mushrooms and separate them into individual pieces, removing any excess dirt as you do this. Slice the Vienna sausages into 1/4-inch diagonal slices. Cut the Spam and tofu blocks in half and slice into 1/4-inch slices.

3. Stage

Assemble the soup: Drain the rice cakes.  In a large, shallow pot or wok, artfully arrange the rice cakes, kimchi, cabbage, mushrooms, sausages, Spam, tofu, and beans around the edge, leaving the middle of the pan empty. Spoon your sauce into the middle.

4. Stage

Boil: Pour the chicken broth in around the edges and bring to a boil over high heat. Once the mixture starts boiling, turn the heat down to medium-high and use long chopsticks or a spoon to blend the broth and sauce together in the center. Cover with a lid and continue to simmer for about 10 minutes to warm the proteins and cook the other ingredients.

5. Stage

Add the noodles: Remove the lid. Place the ramen noodles in the center space of the pot and cook them, ladling broth over the noodles and using chopsticks to loosen, until the ramen is soft and bouncy, about 3 to 4 minutes.

6. Stage

Add the cheese, garnish, and serve: Add cheese slices on top of the ramen and cover until the cheese is melted, about 30 seconds. Remove the lid and garnish your budae jjigae with sliced green onion.  Use a ladle and tongs to serve everyone their favorite parts. Serve over hot rice, if desired. Love the recipe? Leave us stars and a comment below!