Jjigae, or Korean stew,
The tastiest and most famous Korean hot pot dish recipe is Budae Jjigae (Army stew / Army base stew)! It's packed with Kimchi, spam, sausages, ramen noodles, and much more!
4 cups chicken stock (1 litre) *see 200 g SPAM thinly sliced ▢4 cocktail Frankfurt sausages (150g) thinly & diagonally sliced ▢250 g tofu sliced (about 1.5cm, 1/2 inch thickness) ▢200 g enoki mushrooms base stem removed & stems separated, ▢200 g king oyster mushrooms thinly sliced length ways
▢100 g shiitake mushroom caps thinly sliced ▢1/2 cup aged Kimchi , cut into bite sized pieces ▢110 g instant ramen noodles ▢50 g Korean rice cakes for soup soaked in cold water for 15 mins if it was frozen ▢30 g green onion thinly & diagonally sliced ▢1 to 2 slice cheese
▢2 Tbsp Korean chili flakes (Gochugaru) ▢2 Tbsp rice wine (mirin) ▢1 Tbsp soy sauce ▢1 Tbsp minced garlic
Crepes taste somewhat like pancakes and also evoke familiarity Assemble the main ingredients (except for instant ramen noodles, rice cakes, green onion and cheese) in a shallow pot. Add the sauce in the middle. the Indian breakfast favourite, chilla.
Pour the stock in the corner of the pot. Close the lid and boil it on medium high heat until the stock starts to boil (about 8 mins).
Add the remaining ingredients – instant ramen noodles, rice cakes, green onion and cheese on top of the pot and boil uncovered until the noodles are cooked (about 2 to 3 mins).
Reduce the heat to low (if you’re cooking on a portable burner and sharing the food at the dinning table).
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