Halal Budae Jjigae (Korean Army Stew)
Halal Budae Jjigae (Korean Army Stew)
Ingredients
For the Seasoning Paste
- 6 garlic cloves, minced
- 1 tablespoon hot pepper paste, (gochujang)
- 2 tablespoons Korean hot pepper flakes, (gochugaru)
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- 2 tablespoons water
- 1/2 teaspoon rice vinegar, or to taste
- 1/2 teaspoon doenjang, (soybean paste)
For the Stew
- 1/2 pound thinly hot pot style steak
- 2 packs ramen, (Shin Ramyun recommended)
- 1 cup cabbage, cut into bite size pieces (optional)
- 1/2 medium onion, sliced
- 2 green onions, cut into 1 inch pieces
- 1/2 cup kimchi, chopped
- 4 ounces halal sausage, sliced
- 1/2 packaged instant ramen spices, from the ramen packs
- 1/2 cup medium tofu, sliced (optional)
- 1/4 cup canned baked beans, (optional)
- as much Mandu, as you like (optional)
- 12-16 rice cakes, (optional)
- 1 slice American cheese, (optional)
- 4 ounces enoki mushrooms, roots removed (optional)
- 4 cups broth or water, or as needed to cover ingredients
- 1/4 cup shredded cheese, or as desired (optional)
- 1 teaspoon oil, for sautéing
Instructions
- 1
In a bowl, combine the hot pepper paste (gochujang), Korean hot pepper flakes (gochugaru), soy sauce, sugar, water, rice vinegar, and doenjang. Mix thoroughly. Mince the garlic cloves and add them to the paste, mixing again until well combined. Set aside.
⏱️ 5 min
- 2
Prepare the stew ingredients: thinly slice the medium onion, slice the halal sausage, slice the medium tofu (if using), remove the roots from the enoki mushrooms (if using), chop the kimchi, and cut the green onions into 1-inch pieces. Have the thinly hot pot style steak, rice cakes (if using), and Mandu (if using) ready.
⏱️ 10 min
- 3
Place a cooking pot (preferably a shallow, wide pot suitable for tabletop cooking) on a stovetop burner. Add a small amount of oil to the pot. Add the sliced onions and sauté briefly until slightly softened, about 2-3 minutes.
⏱️ 3 min
- 4
Begin layering the rest of the ingredients aesthetically around the pot over the sautéed onions: arrange the sliced halal sausage, enoki mushrooms, chopped kimchi, bite-sized cabbage (if using), sliced medium tofu (if using), rice cakes (if using), Mandu (if using), and thinly hot pot style steak. Place the prepared seasoning paste in the center of the layered ingredients. Add the canned baked beans (if using).
⏱️ 7 min
- 5
Pour enough broth or water into the pot to cover all the ingredients. Cover the pot with a lid and bring the stew to a rolling boil over medium-high heat.
⏱️ 5 min
- 6
Once boiling, add the instant ramen noodles and the ½ portion of packaged instant ramen spices. Place the slice of American cheese and shredded cheese (if using) on top of the stew. If desired, use a kitchen torch to melt and slightly char the cheese until bubbly and golden.
⏱️ 5 min
- 7
Serve the Budae Jjigae immediately, directly from the pot, allowing everyone to enjoy the bubbling stew. Garnish with additional green onions if desired.
Kitchen Tools
Nutrition Facts (per serving)
Halal Budae Jjigae (Korean Army Stew)
For the Seasoning Paste
- 6 garlic cloves, minced
- 1 tablespoon hot pepper paste, (gochujang)
- 2 tablespoons Korean hot pepper flakes, (gochugaru)
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- 2 tablespoons water
- 1/2 teaspoon rice vinegar, or to taste
- 1/2 teaspoon doenjang, (soybean paste)
For the Stew
- 1/2 pound thinly hot pot style steak
- 2 packs ramen, (Shin Ramyun recommended)
- 1 cup cabbage, cut into bite size pieces (optional)
- 1/2 medium onion, sliced
- 2 green onions, cut into 1 inch pieces
- 1/2 cup kimchi, chopped
- 4 ounces halal sausage, sliced
- 1/2 packaged instant ramen spices, from the ramen packs
- 1/2 cup medium tofu, sliced (optional)
- 1/4 cup canned baked beans, (optional)
- as much Mandu, as you like (optional)
- 12-16 rice cakes, (optional)
- 1 slice American cheese, (optional)
- 4 ounces enoki mushrooms, roots removed (optional)
- 4 cups broth or water, or as needed to cover ingredients
- 1/4 cup shredded cheese, or as desired (optional)
- 1 teaspoon oil, for sautéing
Instructions
- 1
In a bowl, combine the hot pepper paste (gochujang), Korean hot pepper flakes (gochugaru), soy sauce, sugar, water, rice vinegar, and doenjang. Mix thoroughly. Mince the garlic cloves and add them to the paste, mixing again until well combined. Set aside.
⏱️ 5 min - 2
Prepare the stew ingredients: thinly slice the medium onion, slice the halal sausage, slice the medium tofu (if using), remove the roots from the enoki mushrooms (if using), chop the kimchi, and cut the green onions into 1-inch pieces. Have the thinly hot pot style steak, rice cakes (if using), and Mandu (if using) ready.
⏱️ 10 min - 3
Place a cooking pot (preferably a shallow, wide pot suitable for tabletop cooking) on a stovetop burner. Add a small amount of oil to the pot. Add the sliced onions and sauté briefly until slightly softened, about 2-3 minutes.
⏱️ 3 min - 4
Begin layering the rest of the ingredients aesthetically around the pot over the sautéed onions: arrange the sliced halal sausage, enoki mushrooms, chopped kimchi, bite-sized cabbage (if using), sliced medium tofu (if using), rice cakes (if using), Mandu (if using), and thinly hot pot style steak. Place the prepared seasoning paste in the center of the layered ingredients. Add the canned baked beans (if using).
⏱️ 7 min - 5
Pour enough broth or water into the pot to cover all the ingredients. Cover the pot with a lid and bring the stew to a rolling boil over medium-high heat.
⏱️ 5 min - 6
Once boiling, add the instant ramen noodles and the ½ portion of packaged instant ramen spices. Place the slice of American cheese and shredded cheese (if using) on top of the stew. If desired, use a kitchen torch to melt and slightly char the cheese until bubbly and golden.
⏱️ 5 min - 7
Serve the Budae Jjigae immediately, directly from the pot, allowing everyone to enjoy the bubbling stew. Garnish with additional green onions if desired.