Budae jjigae (Army stew)

Season each chicken fillet and cook for 3 minutes per side. Cook for 2 more minutes to soften the onion.

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INGREDIENTS

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PROCESS

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Put sauce in the middle. Pour stock into the pot corner. Cover and boil on medium-high heat for 8 minutes to start the stock.

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Add instant ramen noodles, rice cakes, green onion, and cheese to the saucepan and boil uncovered for 2–3 minutes.

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If you're cooking on a portable burner and eating at the table, lower the heat.

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Put soup, protein, and vegetables in your soup bowl. Serve with steamed rice and Korean sides.

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