Spicy Korean Budae Jjigae (Army Stew) with Pinto Beans

Spicy Korean Budae Jjigae (Army Stew) with Pinto Beans ingredients

• 4 cups water
• 1 tbsp anchovy stock powder
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp gochugaru (Korean chili flakes)
• 2 tbsp soy sauce
• 2 cloves garlic
• 1 tsp sugar
• 0.25 tsp black pepper
• 4 count hot dogs
• 1 can (15 oz) pinto beans
• 1 cup kimchi
• 0.5 block (14 oz size) firm tofu
• 2 count king oyster mushrooms
• 1 package instant ramen noodles
• 0.5 can (12 oz size) spam or luncheon meat
• 0.5 medium onion
• 2 stalks green onion
• 1 count cheese slice

How to make Spicy Korean Budae Jjigae (Army Stew) with Pinto Beans

1. First, prepare the sauce: In a small bowl, combine 2 tablespoons gochujang, 1 tablespoon gochugaru, 2 tablespoons soy sauce, 2 minced garlic cloves, 1 teaspoon sugar, and 1/4 teaspoon black pepper. Mix thoroughly until a smooth paste forms. Set aside.
2. For the broth, combine 4 cups of water and 1 tablespoon anchovy stock powder (or dried anchovies and kelp) in a large, shallow pot or electric hot pot. Bring to a boil over high heat, then reduce to medium-low and simmer for 5 minutes. Remove anchovies and kelp if using whole ingredients.
3. Arrange the 4 hot dog slices, 1 rinsed pinto beans, 1 cup chopped kimchi, 0.5 block sliced firm tofu, 2 sliced king oyster mushrooms, 0.5 thinly sliced onion, and spam (if using) neatly in the pot, surrounding the center.
4. Spoon the prepared spicy sauce mixture directly into the center of the arranged ingredients.
5. Carefully add the 1 package instant ramen noodles into the pot, usually broken in half, placing them on top or in gaps between other ingredients.
6. Bring the stew back to a rolling boil over medium-high heat. Once boiling, cover and cook for about 5-7 minutes, or until the ramen noodles are tender and the broth has thickened slightly.
7. Stir the sauce gently into the broth to distribute the flavors throughout the stew.
8. If using, place the 1 cheese slice on top of the ramen noodles or other ingredients during the last minute of cooking to allow it to melt and add a creamy note.
9. Garnish generously with 2 chopped green onions.
10. Serve immediately, directly from the pot, with rice on the side if desired. The stew is traditionally shared and eaten while still simmering, maintaining its warmth.

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