Budae Jjigae (Army Stew)

• 分量: 4 servings
• 調理時間: 20 minutes
• 総時間: 30 minutes

材料

4 cups chicken stock (1 litre *see notes above)

200 g SPAM (thinly sliced)

4 cocktail Frankfurt sausages (150g thinly & diagonally sliced)

250 g tofu (sliced, about 1.5cm, 1/2 inch thickness)

200 g enoki mushrooms (base stem removed & stems separated,)

200 g king oyster mushrooms (thinly sliced length ways)

100 g shiitake mushroom caps (thinly sliced)

1/2 cup aged Kimchi (, cut into bite sized pieces)

110 g instant ramen noodles

50 g Korean rice cakes for soup (soaked in cold water for 15 mins if it was frozen)

30 g green onion (thinly & diagonally sliced)

1 to 2 slice cheese

2 Tbsp Korean chili flakes (Gochugaru)

2 Tbsp rice wine (mirin)

1 Tbsp soy sauce

1 Tbsp minced garlic

1/2 Tbsp sugar

1/2 Tbsp Korean chilli paste (Gochujang)

Few sprinkles ground black pepper

手順

Assemble the main ingredients (except for instant ramen noodles, rice cakes, green onion and cheese) in a shallow pot. Add the sauce in the middle. Pour the stock in the corner of the pot. Close the lid and boil it on medium high heat until the stock starts to boil (about 8 mins).

Add the remaining ingredients – instant ramen noodles, rice cakes, green onion and cheese on top of the pot and boil uncovered until the noodles are cooked (about 2 to 3 mins). Reduce the heat to low (if you’re cooking on a portable burner and sharing the food at the dinning table).

Start dishing out soup, protein and vegetables onto your own soup bowl. Serve with steamed rice (& with other Korean side dishes).

栄養

• カロリー: 653 kcal
• 脂肪総量: 35 g
• 飽和脂肪: 13 g
• コレステロール: 74 mg
• ナトリウム: 2398 mg
• 炭水化物総量: 51 g
• 食物繊維: 5 g
• 糖質総量: 9 g
• タンパク質: 31 g