Budget Korean Army Stew
0LED_Cr0w
It's tough out there, chums. We all need to eat.
Sometimes you just need to get by on what you can, sometimes you are rolling in eddies. Sometimes you and the mates get a little down time on your runs and just want to throw something together your whole crew can fill up on. For all those times, we have budae-jjigae, say it with me now.
Korean. Army. Stew.
For those who don't know the hist on this. This is the meal where you don't really have a strict recipe for. It's a stone soup born out of the aftermath of Korea's big divorce, where spam, rice cakes, hot dogs, instant ramen, and all those convenience store shelf stable goodies go to get good. You got mushrooms? green onion? Garlic? Throw it in. Baked beans? absolutely. Tofu? Why not.
There are a few things that are non negotiable though.
Gochujang, the red chili paste of korea.
Instant ramen, doesn't matter the type.
kimchi, if you don't make it yourself get a jar and use the whole thing, including the liquid.
If you're having it with friends, also some seperate, plain rice. Remember, it ain't a meal without rice.
For our recipe today. We're making it for 2. Which means you'll need these ingredients:
3 cloves garlic
2-3 packs instant ramen noodles (pick your fav or your budget)
2-3 green onions
1 tbsp. of sichuan peppercorns
1 heaping tablespoon of ssamjang
14 oz of kimchi (I used seoul kimchi, pick your favorites)
2 hotdogs, sliced into medallions
1 pack of kim nori snacks. Cut into thirds.
5 slices of the most american of american cheese. If you aren't contributing to the microplastic
problem undoing each slice you've got the wrong kind.
white pepper (to taste, black pepper is fine too)
salt (also to taste)
Mirin (just a splash will do)
1/4 cup gochujang
1.7 liters of water or your favorite (preferrably low sodium) stock.
1 egg, per person.
Some high smoke point oil.
Cookware:
1 large pot.
1 pan you can fry on.
Now, for how to actually cook it. Get your water in the pot, throw all your seasoning packets, veggie packets, hot oils or sauces in there to taste. Take that heaping spoon of ssamjang and mix it into the water.
Slap in a splash of rice wine, Then get that to a small boil and let it churn. Get your pan, get it hot as sin. mince up your garlic and slice up the white parts of your green onion. put some oil in the pan and add the garlic, sichuan peppercorns, and the whites of the onion straight in.
Keep it moving and once you can smell all of it in the air, empty the whole thing, oil and all straight into your bubbling pot. Then, take your hotdog slices and put them down on the same pan. Fry the ends so they're a little crispy, then dump them in, oils and all, into the pot. Open your jar of kimchi.
Drain the liquid out into the pot directly, then give that cabbage a quick stir fry before tossing it into your pot. At this point, if you want to add sliced spam, rice cakes, vienna sausages, some sliced mushrooms, whatever your buddy wants to throw in, really anything, go ahead. It can sit there and churn for as long as it needs to.
Once you're satisfied with how it looks, add your gochujang. Keep your pan hot if you can, The hotter it is the easier that egg will fry. About when you're ready to serve, Toss in your ramen bricks. all of them, right on top. Toss in your nori, then start peeling and slapping that american cheese right into the pot. Turn that pot down to a low simmer.
Crack your eggs into the pan, put a little more oil around 'em. Then season them with a healthy amount of white pepper(black pepper is fine too) and some salt. You want them crispy at the edges. Give 'em a flip, then serve.
Serve in the pot. with some extra bowls, maybe some rice to go with it. PUll out some noodle, spoon some ingredient or liquid into your bowl. top with your fried egg. and enjoy.
