部隊鍋Army Stew (Budae Jjigae)

Prep 15 min·Cook 15 min

1. 1You're here
   Step 1.

   Mix the gochugaru, gochujang, soy, garlic, sugar, pepper and water into a paste.

   2 tbsp Gochugaru (Korean chilli flakes)1 tbsp Gochujang (Korean chilli paste)1 tbsp Light soy sauce4 cloves Garlic, grated1 tsp Sugar¼ tsp Black pepper2 tbsp Water

2. 2
   Step 2.

   Arrange the spam, frankfurters, kimchi, tofu, onion, spring onion, enoki and beef mince in neat piles in a wide shallow pot, leaving a gap in the middle.

   200 g Luncheon meat (SPAM), sliced 1 cm thick4 Frankfurters, sliced on the diagonal200 g Sour kimchi, roughly chopped200 g Firm tofu, sliced½ Onion, sliced3 stalks Spring onions, in 5 cm lengths100 g Enoki mushrooms100 g Beef mince

   Assemble / plate
3. 3
   Step 3.

   Spoon the baked beans and the spice paste into the middle and pour the stock around the edge.

   3 tbsp Baked beans2 tbsp Gochugaru (Korean chilli flakes)800 ml Chicken stockoptional: 800 ml Korean Anchovy and Kelp Stock

4. 4
   Step 4.

   Bring to the boil (ideally on a portable stove at the table) and simmer for 8 minutes, stirring the paste into the broth.

   800 ml Chicken stock2 tbsp Gochugaru (Korean chilli flakes)

   8 minBoil / blanch
5. 5
   Step 5.

   Add the noodle block and cook for 2–3 minutes, then lay the cheese slices on top and let them melt into the broth.

   1 Instant ramen (noodle block only)2 slices Processed cheese slices

   3 min
6. 6
   Step 6.

   Eat straight from the pot with rice, topping up with stock as it reduces.

   800 ml Chicken stock