Budae-Jjigae Army Base Soup/ Stew
Budae-Jjigae Army Base Soup/ Stew

Hey everyone, hope you are having an amazing day. Today, I will show you a way to prepare a distinctive dish, budae-jjigae army base soup/ stew. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Budae-Jjigae Army Base Soup/ Stew is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Budae-Jjigae Army Base Soup/ Stew is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have budae-jjigae army base soup/ stew using 23 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Budae-Jjigae Army Base Soup/ Stew:
  1. Soup
  2. 12 ounces spam
  3. 5 ounce Vienna sausage
  4. 1 package ramen noodles
  5. 3 slices American cheese
  6. 1 cup kimchee
  7. 1/2 pound hotdogs
  8. 12 ounces tofu, extra firm
  9. 2 quarts chicken broth
  10. 1-1/2 cup pork and beans
  11. 1/4 pound bacon
  12. 1/4 cup sliced green onion optional
  13. 8 ounces mushrooms optional
  14. 1 rice cake optional
  15. Flavorings
  16. 2 tablespoons mirin
  17. 1 tablespoon rice vinegar
  18. 1 tablespoons sugar
  19. 1 tablespoons soya sauce
  20. 1 teaspoon gochujang sauce
  21. To taste salt optional
  22. To taste oyster crackers
  23. 1 tablespoon minced garlic
Instructions to make Budae-Jjigae Army Base Soup/ Stew:
  1. Slice the bacon and render the bacon keep the drippings. Slice the hotdogs on a bias.
  2. Break the ramen noodles up. You can use the flavorings ingredients, also add the flavor packet of the noodles, if you like. This soup is based with a lot of processed foods which can tend to be on the salty side.
  3. Cut the Vienna sausages into thirds. Add the juices to a pot, usually it's chicken broth. Add the chicken broth to the same pot. Heat the broths mixture.
  4. Cut the kimchee into manageable pieces.
  5. Add mushrooms and add everything to the pot with the hot broth, except the salt, tofu, and spam. Cube the tofu.
  6. In the bacon drippings fry the cubed tofu. Fry till a little colorful. Set tofu aside.
  7. Cube the spam and fry. When the spam is crisp add to the soup. When you fry the spam it gets a bit salty. Also the broth from the can of Vienna sausages is very salty along with the soya sauce. Add the tofu, and stir in. Simmer 30 minutes. Remove from heat. Add cheese on top.
  8. Taste to see saltiness, if too salty add a little more rice vinegar. If not salty enough add salt to taste. Serve with oyster crackers, I hope you enjoy!!

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