Recipe of Ultimate Budae-Jjigae Army Base Soup/ Stew

Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a special dish, budae-jjigae army base soup/ stew. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Budae-Jjigae Army Base Soup/ Stew is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They are nice and they look wonderful. Budae-Jjigae Army Base Soup/ Stew is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have budae-jjigae army base soup/ stew using 23 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Budae-Jjigae Army Base Soup/ Stew:

1. Make ready Soup
2. Prepare 12 ounces spam
3. Prepare 5 ounce Vienna sausage
4. Take 1 package ramen noodles
5. Make ready 3 slices American cheese
6. Take 1 cup kimchee
7. Get 1/2 pound hotdogs
8. Get 12 ounces tofu, extra firm
9. Prepare 2 quarts chicken broth
10. Take 1-1/2 cup pork and beans
11. Make ready 1/4 pound bacon
12. Take 1/4 cup sliced green onion optional
13. Make ready 8 ounces mushrooms optional
14. Prepare 1 rice cake optional
15. Get Flavorings
16. Prepare 2 tablespoons mirin
17. Prepare 1 tablespoon rice vinegar
18. Make ready 1 tablespoons sugar
19. Prepare 1 tablespoons soya sauce
20. Make ready 1 teaspoon gochujang sauce
21. Get To taste salt optional
22. Make ready To taste oyster crackers
23. Take 1 tablespoon minced garlic

Instructions to make Budae-Jjigae Army Base Soup/ Stew:

1. Slice the bacon and render the bacon keep the drippings. Slice the hotdogs on a bias.
2. Break the ramen noodles up. You can use the flavorings ingredients, also add the flavor packet of the noodles, if you like. This soup is based with a lot of processed foods which can tend to be on the salty side.
3. Cut the Vienna sausages into thirds. Add the juices to a pot, usually it's chicken broth. Add the chicken broth to the same pot. Heat the broths mixture.
4. Cut the kimchee into manageable pieces.
5. Add mushrooms and add everything to the pot with the hot broth, except the salt, tofu, and spam. Cube the tofu.
6. In the bacon drippings fry the cubed tofu. Fry till a little colorful. Set tofu aside.
7. Cube the spam and fry. When the spam is crisp add to the soup. When you fry the spam it gets a bit salty. Also the broth from the can of Vienna sausages is very salty along with the soya sauce. Add the tofu, and stir in. Simmer 30 minutes. Remove from heat. Add cheese on top.
8. Taste to see saltiness, if too salty add a little more rice vinegar. If not salty enough add salt to taste. Serve with oyster crackers, I hope you enjoy!!

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