Budae Jjigae, Korean Army Stew

Born from leftovers, loved for generations. Budae jjigae mixes ramyun, sausage, tofu and kimchi into one bubbling pot. Cook it in a wide ramen pot at the table and let everyone dig in as it simmers.

Ingredients

  • 1 packet instant ramyun
  • 1 cup kimchi, chopped
  • 100g sausage or luncheon meat, sliced
  • 100g tofu, cubed
  • 1 tablespoon gochujang
  • 1 teaspoon gochugaru chilli flakes
  • 3 cups stock or water
  • 1 spring onion, sliced
  • Slice of cheese, optional

Instructions

  1. Arrange the kimchi, sausage, tofu and noodles in your ramen pot.
  2. Mix the gochujang and gochugaru into the stock and pour it over.
  3. Bring to a boil, then simmer for 8 minutes until everything is hot and the flavours come together.
  4. Add the noodles for the last 3 minutes, top with spring onion and cheese, and serve bubbling.

Tip: Keep a little extra stock nearby to top up the pot as everyone eats.

Make it in the real thing: Shop the Captain Cranberry Korean Ramen Pot.

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