Budae Jjigae (Korean Army Stew)

Main Ingredients

4 cups stock of choice (chicken, beef, fish or vegetable)2 cups mushroom of choice (sliced)1 medium onion (sliced)2 cups napa cabbage (chopped)1 cup carrot (sliced)1 cup bell peppers (sliced)1 large corn (cut into 8 pieces)1 cup kimchi of choice4 servings instant ramen noodles2 slices cheddar or American cheese2 eggs

Seasoning

2 tbsp gochugaru (Korean chilli flakes)1 tbsp gochujang (Korean chilli paste)1 tbsp rice vinegar1 tbsp soy sauce1 tbsp garlic (grated)1 tsp sugar1/4 tsp salt (to taste)1/4 tsp ground black pepper (to taste)

Garnish

2 tbsp spring onions (diagonally sliced)1 tsp white sesame seeds (toastedd, optional)

Steps

Combine all ingredients for the seasoning in a small bowl, stir until sugar dissolves & set aside.Arrange the main ingredients (except for noodles, kimchi, cheese & eggs) in a shallow pot, pour the stock into the pot, place the lid on, heat on medium high, bring to a boil & cook for 10 mins.Add the seasoning & continue to simmer (covered) for another 5 mins.Add the remaining ingredients on top of the vegetables & mushrooms, cook uncovered until noodles are al dente (abt 3 mins).Reduce heat to low (if cooking on a portable burner), taste to adjust seasoning, ladle stew into individual serving bowls & garnish.Enjoy them on their own or serve with rice & other Korean side dishes (optional)