Halal Budae Jjigae (Army Stew)

Ingredients

• 6 garlic cloves (minced)
• 1 tbsp hot pepper paste (gochujang)
• 2 tbsp Korean hot pepper flakes (gochugaru)
• 1 tsp soy sauce
• 1 tsp sugar
• 2 tbsp water (for seasoning paste)
• 0.5 lb thinly sliced hot pot style steak
• 2 ramen packs (Shin Ramyun recommended)
• 1 cup cabbage (cut into bite-size pieces, optional)
• 0.5 medium onion (sliced)
• 2 green onions (cut into 1-inch pieces)
• 0.5 cup kimchi (chopped)
• 4 oz halal sausage (sliced)
• 0.5 instant ramen seasoning packets (from the ramen packs)
• 0.5 cup medium tofu (sliced, optional)
• 0.25 cup canned baked beans (optional)
• Mandu (dumplings) (as much as you like, optional)
• 12 rice cakes (up to 16, optional)
• 1 slice American cheese (optional)

Steps

1. 1

   In a small bowl, combine the minced garlic, gochujang, gochugaru, soy sauce, sugar, and 2 tablespoons of water to create the seasoning paste. Mix well.

2. 2

   In a large pot or shallow pan, arrange the sliced steak, cabbage, onion, green onions, kimchi, sausage, tofu, baked beans, mandu, and rice cakes in an organized fashion.

3. 3

   Add the ramen noodles and the half-portion of instant ramen seasoning to the center of the pot.

4. 4

   Spoon the prepared seasoning paste over the ingredients in the pot.

5. 5

   Pour enough water into the pot to cover the ingredients about halfway (or according to package instructions for the ramen).

6. 6

   Bring the stew to a boil over medium-high heat. Once boiling, cook until the noodles are tender and the meat is fully cooked through, about 5-8 minutes.

7. 7

   Top with the slice of American cheese right before serving, allowing it to melt into the broth.

Notes

Budae Jjigae is highly customizable; feel free to adjust the ratios of meat and vegetables based on your preference. Ensure the sausage used is certified halal.

Nutrition per serving

• main
• stew
• korean
• halal
• spicy
• comfort food
• one-pot