Budae Jjigae/Army Stew

Ingredients

• For the broth:
• 1 tablespoon anchovy paste
• 1 tablespoon gochujang (Korean red pepper paste)
• 2 tablespoons gochugaru (Korean red pepper flakes)
• 1 tablespoon rice wine
• 1 tablespoon light soy sauce
• 1 teaspoon granulated sugar
• 3 cups vegetable broth (Optional: chicken stock)
• For the stew:
• 1 can (200g) spam (thinly sliced)
• 1 can (150g) cocktail wieners (diagonally sliced)
• 1 package (200g) enoki mushroom (stemmed and rinsed)
• 0.5 package (250g) firm tofu (sliced into ½-inch thick cubes)
• 0.25 cup kimchi (cut into bite-sized pieces)
• 0.25 cup Korean rice cakes (rinsed)
• 1 egg
• 1 package (110g) of instant noodles
• 2 tablespoons green onions (chopped)

Directions

1. Combine all the broth ingredients in one bowl and set it aside.
2. Place the first 6 ingredients for the stew in a shallow pot. Pour the broth into the pot and set it over a medium flame, covered.
3. When the stock boils, lower the heat to simmer for 10 minutes. Then, add the egg and noodles.
4. When all ingredients are cooked thoroughly, serve with some sprinkled green onions.