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Budae jjigae (Korean “army stew”)

If you happen to have a hot pot or fondue pot, this would be amazing right at the table — otherwise, be sure to enjoy immediately, and keep the soup simmering while you eat for refills. You can add more water (or dashi stock, if you have extra on hand) as the broth boils down, and more ramen as you eat it.

Scale

Ingredients

Instructions

  1. If using dduk, place it in a bowl with plenty of cold water and let soak while you prepare everything else.
  2. Prepare the stock. Combine 6 cups water, mushrooms, anchovies, and dried kelp in a large 5-6 quart pot, or a hot pot if you have one. Bring to a boil over medium-high heat and let simmer for 5 minutes, then remove kelp. If using anchovies, let simmer for another 5 minutes, then remove anchovies.
  3. Meanwhile, mix together the sauce ingredients (garlic, gochujang, gochugaru, soy sauce, sugar, rice wine, and pepper) in a small bowl.
  4. Place the cabbage, onion, kimchi, scallions, and sliced meat into the simmering broth, then place the ground beef in the center. If using, also add the dduk, sliced tofu, beans, and mushrooms. Pour the sauce over top. Reduce heat to medium and let simmer for 10 minutes, or until ground beef is cooked. Stir the ground beef to break it up into smaller pieces. You can leave the other ingredients in a ring around the beef for presentation, or just mix it all up.
  5. Add the ramen to the center of the broth and cook for 2-3 minutes more, until noodles are soft. Top with American cheese or mozzarella if desired, and enjoy immediately!