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Thursday, January 21, 2016

Budae Jjigae ~ Korean Army Stew


As you all may had read, I'm going Korea next year March with Hubb.. I had been saying I wanna go Korea for years and finally I managed to persuade Hubb lo..
I had never been to Korea before but I always love to eat Korea food (okay I love food, but who can reject yummy food right in front of you..) 
 
 
I think army stew could feel a whole village!! 
Recipe for 4 people
Ingredients (For the broth)
2 tablespoons gochujang (Korean chili paste)
1 teaspoon sesame oil
1/2 tablespoon minced garlic ( I used those NTUC ready made minced garlic, it will taste better if you have the time to dice it yrself..)
750ml chicken stock
Add in 1 tablespoon hua diao jiu (chinese cooking wine) if prefer

Ingredients (For the stew)
120g minced beef/pork, pre-marinated with 1 tablespoon of gochujang, 1 teaspoon of sesame oil and some white pepper
1/2 stalk of leek, sliced
1/2 white onion, chopped
2-3 cheese sausages, sliced (personally I love Gourmet brand - sell over at counter at NTUC)
1/2 can luncheon meat, sliced
100g enoki mushrooms
100g silen tofu
100g tteokboki (Korean rice cake)
1 cup kimchi ( For a good flavour to the broth, this is a berry important ingredient)
1-2 packet ramyeon or instant noodles without seasoning (preferably use Korean brand)
1 slice of cheese
Some spring onions for garnish

Instruction/Method
*For the soup paste, combine the gochujang, sesame oil, garlic and hua diao jiu(if using) in a small bowl. Stir to mix well.

* To make the broth, bring the chicken stock to boil and add in the soup paste. Stir and make sure that the soup paste is fully dissolved into the stock.

* In a shallow pot ( if you prefer to have it simmer while eating, you can use steamboat pot like I do..), arrange all the ingredients for the stew exceptthe ramyeon, cheese & spring onion and set aside.

* Pour the broth into the pot where all the other ingredients are

* Break up the minced meat using a spoon

* Cover the pot with a lid and simmer for 15 minutes till boil

* If using the steamboat style, switch to the lowest and add in ramyeon and let it cook ill your preferred consistency. Add in cheese slice on the top and stir until it fully dissolved within the stew

* Garnish with spring onions

Enjoy!

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