I was first introduced to Korean Army Stew back in college because there are lots of Korean restaurants near my school. And from then on, I’ve always think it’s a super delicious combination. So today let’s take a look at how we can make Korean Army Stew (Budae Jjigae) at home.
Soup base:
4 cups of water
1 dried kelp
1 handful of medium dried anchovies
3 dried shitake mushroom
Sauce:
2 tablespoons of soy sauce
2 tablespoons of gochujang hot pepper paste
1 tablespoon of chili flakes
a pinch of salt
a pinch of sugar
Ingredients:
14 ounces of soft tofu, sliced
4 ounces of rice cakes
8 ounces of spam, sliced
2 pieces of frankfurter hot dog, diagonally sliced
1 handful kimchi
1 king oyster mushroom, sliced
3 ounces of enoki mushroom
1 bag of instant ramen
1 tablespoon of diagonally sliced scallions
In a pot, add 4 cups of water, 1 dried kelp, 1 handful of medium dried anchovies, 3 dried shitake mushroom and cook for 30 minutes. After the water is boiling, turn it to low heat.
In a bowl, mix 2 tablespoons of soy sauce, 2 tablespoons of gochujang hot pepper paste, 1 tablespoon of chili flakes, a pinch of salt, and a pinch of sugar.
Now back to the stock, after 30 minutes, take out the kelp and anchovies. Add the sauce in the stock and mix well.
In the stock, add 14 ounces of soft tofu, sliced, 4 ounces of rice cakes, 8 ounces of spam, 2 pieces of frankfurter hot dog, 1 handful kimchi, and cook for 5 minutes. Then add 1 king oyster mushroom and 3 ounces of enoki mushroom and cook for 2 minutes. Lastly add 1 bag of instant ramen and 1 tablespoon of diagonally sliced scallions and cook for another 2 minutes.
To marinate the chicken, in a big bowl, add 1/2 of an egg white, a pinch of salt, a pinch of pepper, a pinch of sugar, 1 tablespoon of corn starch & 1 tablespoon of water. Mix well. Then add 8 ounces of chicken cubes. Mix again and marinate for 30 minutes.
To make the sauce, in a small bowl, add 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, 1 tablespoon shaoxing wine, 1 tablespoon white vinegar, 1 tablespoons of sugar, 1 cup of orange juice, a pinch of orange zest, 1 tablespoon of corn starch and 1 tablespoon of water. Combine.
Now let’s make the batter! Alright, so in a big bowl, add 1 cup of sweet potato starch, 1 egg, a pinch of salt, a pinch of baking soda. Then we also going to add 4 tablespoons of oil, 4 tablespoons of water. Mix until combine. Then add the chicken pieces into the batter.
In a pot, add about 2 quarts of vegetable oil. Fry the chicken at 350F for about 5 minutes until golden brown. Take the chicken out. Then turn up the heat until the oil is at 375F. Put back chicken. We are using double frying method to make the chicken even crispier. Now take out the chicken and put on a paper towel.
In a pan, add 2 tablespoons of oil, 2 stalks of chopped scallions, and wait until the aroma comes out. Pour in the sauce and wait until thicken. Then add the fried chicken. Stir until combine. Well done!
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