Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, budae-jjigae army base soup/ stew. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Budae-Jjigae Army Base Soup/ Stew is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Budae-Jjigae Army Base Soup/ Stew is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook 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:
- Make ready Soup
- Get 12 ounces spam
- Prepare 5 ounce Vienna sausage
- Get 1 package ramen noodles
- Make ready 3 slices American cheese
- Prepare 1 cup kimchee
- Prepare 1/2 pound hotdogs
- Get 12 ounces tofu, extra firm
- Take 2 quarts chicken broth
- Prepare 1-1/2 cup pork and beans
- Take 1/4 pound bacon
- Make ready 1/4 cup sliced green onion optional
- Get 8 ounces mushrooms optional
- Get 1 rice cake optional
- Take Flavorings
- Take 2 tablespoons mirin
- Make ready 1 tablespoon rice vinegar
- Prepare 1 tablespoons sugar
- Get 1 tablespoons soya sauce
- Prepare 1 teaspoon gochujang sauce
- Make ready To taste salt optional
- Make ready To taste oyster crackers
- Make ready 1 tablespoon minced garlic
Instructions to make Budae-Jjigae Army Base Soup/ Stew:
- Slice the bacon and render the bacon keep the drippings. Slice the hotdogs on a bias.
- 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.
- 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.
- Cut the kimchee into manageable pieces.
- Add mushrooms and add everything to the pot with the hot broth, except the salt, tofu, and spam. Cube the tofu.
- In the bacon drippings fry the cubed tofu. Fry till a little colorful. Set tofu aside.
- 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.
- 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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