Korean Army Stew (Budae Jjigae), No Added Refined Sugar
International dishesHot PotsKoreaabout 25 minutes
Korean army stew is a hot, deeply seasoned pot stacked with sausage, luncheon meat and kimchi. The red broth carrying the tang of kimchi is what makes it. Arranging the pot is the tricky part, since a jumbled pot cooks everything at a different rate.
Thinly sliced onion lines the base and everything else is arranged in sections on top. The sauce is mixed ahead and set on the very top, then stirred into the broth once it comes to a boil.
This batch weighs about 1.5kg, at roughly 198 calories per 100g.
Method
Mix the sauce in a bowl from 2 tablespoons gochujang, 3 tablespoons Korean soy sauce, 1 tablespoon kOBE Monk Fruit Blend, 1 tablespoon minced garlic and 1/2 tablespoon ground pepper.
Slice 1 onion thinly and lay it over the base of a shallow hot pot.
Slice 350g luncheon meat, 350g sausage, 200g tofu, 150g kimchi, 1 leek and the enoki mushrooms and arrange them in sections over the onion. Add 100g ground beef and 2 tablespoons canned baked beans.
Set the sauce on the very top, pour in the beef bone broth and heat until it boils, then stir the sauce through the broth.
Instant noodles without the seasoning packet can go in at the end, or the pot can be served with hot rice.
Tips
Canned luncheon meat, sausages and baked beans are sold at large supermarkets and Korean grocers.
Without beef bone broth, plain water works with a milder result, and the kimchi and the sauce still carry it.
A shallow pot in the middle of the table suits everyone eating together.
Arrange each ingredient in its own section, which looks good and lets everyone pick what they want.
Slice the luncheon meat about 1 cm thick, since thinner falls apart during a long simmer.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.