Budae Jjigae ( Army Stew) Recipe
Pork shoulder, ground beef, spam, tofu, kurabuta sausage, rice cakes, beans served with sides of kimchi, roasted nori, and steamed rice. Can add American cheese Comes Cold if ordered for takeout to give best results.
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Ingredients
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Main Ingredients
Method
Preparation Instructions
Prepare the Ingredients
Slice the pork shoulder, spam, and kurabuta sausage into bite-sized pieces. Cut the tofu into cubes and soak the rice cakes in warm water for about 30 minutes to soften.
Cook the Stew
In a large pot, combine the pork shoulder, ground beef, spam, kurabuta sausage, and tofu. Add enough water to cover the ingredients and bring to a boil. Reduce heat to medium and simmer for 15 minutes.
Add Remaining Ingredients
Add the soaked rice cakes and canned beans to the pot. Season with salt, pepper, and any preferred Korean seasonings. Simmer for an additional 10-15 minutes until everything is well-cooked and flavors meld.
Serve
Ladle the stew into bowls and top with American cheese. Serve with sides of kimchi, roasted nori, and steamed rice. Optional: Allow to cool slightly before packing for takeout.
