Original Menu Budae Jjigae (Korean Army Base Stew)

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Budae Jjigae (Korean Army Base Stew)

"This dish started out after the Korean War while meals turned into in brief supply. Canned ham, hot dogs, and beans have been taken from American army bases and blended with traditional Korean kimchi, greens, noodles, and spicy seasonings to create a delicious highly spiced and hearty stew. I first had this dish in a Korean restaurant close to my domestic. It was so accurate that I went on a quest to figure out the way to make it for myself. My model is pretty conventional and pretty highly spiced. Find a Korean/Asian marketplace for the kimchi, pepper paste, and powder. It is worth it."

Ingredients :

1 (12 ounce) can fully cooked luncheon meat (along with SPAM®), sliced
14 ounces smoked sausage (which include Eckrich®), sliced
1 huge onion, sliced
6 oz kimchi
1/four cup Korean red pepper powder
3 tablespoons soy sauce
three tablespoons gochujang (Korean warm pepper paste)
5 cloves garlic, minced
1 pinch floor black pepper
1 bunch inexperienced onions, chopped
2 (32 ounce) bins chicken broth
7 three/4 oz. Ramen noodles (which include Ottogi Ramyonsari®)
1 slice American cheese (optional)

Instructions :

Prep : 30M	Cook : 6M	Ready in : 57M

Divide luncheon meat into 2 piles on both side of a stock pot. Layer sausage, onion, and kimchi on top, leaving an empty space inside the middle of the pot.
Mix red pepper powder, soy sauce, gochujang, garlic, and black pepper collectively in a small bowl; pour into the middle of the pot. Sprinkle in green onion. Pour in bird broth; bring to a boil. Reduce warmth and simmer stew, stirring occasionally, till flavors integrate, about 10 mins.
Bring a pot of water to a boil; upload ramen noodles. Cook and stir till in part cooked and softened, about 2 mins. Drain; stir into stew. Cook and stir until ramen noodles are tender however corporation to the chunk, about five minutes. Top stew with American cheese.

Notes :

Anchovy broth can be substituted for the bird broth if desired.

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