Budae jjigae Korean army stew

Budae jjigae, commonly referred to as Korean army stew, is a fusion meal that originated in the 1950s during the Korean War. This filling dish blends Korean ingredients like kimchi and gochujang with American packaged meats. Use a trio of bite-sized pieces of Spam, hot dogs, and bacon, according to Korean Bapsang. Add the meat, kimchi, tofu slices, onions, green onions, and red bell peppers to a saucepan.

Add a flavor mixture consisting of soy sauce, garlic, gochujang (Korean red chili pepper paste), gochugaru (Korean red chili pepper flakes), and anchovy broth before covering. (Alternatively, you might use beef or chicken broth.) Simmer the mixture until the bacon is fully cooked and the kimchi has softened. If preferred, add ramen noodles toward the end of cooking. However, cook the noodles separately before incorporating them into the stew because they absorb a lot of liquid. Along with the ramen, you might also want to increase the amount of stock or water in the pot.