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Korean Army Stew - noodles, rice cake, mushrooms, tofu, kimchi and cheese in a spicy gochujang sauce
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Korean army stew (budae jjigae)

5 from 2 votes
Spicy vegetarian Korean stew filled with noodles, mushrooms, rice cakes, kimchi and tofu
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Korean
Calories: 438
Ingredients Method

Ingredients
  

  • 110g/1cup sliced mushrooms or enoki mushrooms any kind will do!
  • 280g/10oz block of extra firm tofu in 1cm thick slices Cut into 1cm thick slices
  • 200g/7oz Korean rice cakes, sliced or tubular soaked in warm water for 10 minutes and drained
  • 150g/1cup kimchi
  • 2-3 vegetarian hot dogs or slices of vegan spam optional
  • 600ml/2½cups vegetable stock
  • 1 nest instant ramen noodles e.g. shin ramen
  • 3 slices cheese American/mild Cheddar
  • 2 spring onions sliced, green part only
Sauce
  • 3 tbsp gochujang
  • 1 tbsp sugar
  • ½ tbsp soy sauce
  • 2 tsp minced garlic
  • 1 tbsp mirin

Method
 

  1. Combine the sauce ingredients in a small bowl, set aside
  2. In a large frying pan add the mushrooms, tofu, rice cakes, kimchi and veggie hotdogs/spam (if using) into separate corners of the pan
  3. Pour in your sauce into the middle of the pan
  4. Pour in the vegetable stock from the edge
  5. Cover the pan and heat on a medium heat until the pan is boiling. Once boiling cook for a further 2-5 minutes, or until the rice cakes are beginning to soften and the mushrooms are almost cooked
  6. Add in the noodles into the middle of the pan and top with the cheese. Sprinkle over the spring onion
  7. Continue to boil until the noodles are just cooked, 2-5 minutes