Songtan Budae Jjigae (Central Style Korean Army Base Stew)

By Seonkyoung Longest · 30 min

Ingredients

Instructions

1. Boil 3 cups of water. Blanch the ground pork and ham for 1 minute, then remove and set aside; the meat does not need to be fully cooked.
2. Strain the blanching water into a measuring cup, adding water if needed to make 3 cups. Stir in the chicken bouillon powder until dissolved.
3. In a shallow pot, layer the kimchi, green onions, onion, hot dogs, blanched ham and pork. Sprinkle with gochugaru, add soy sauce, pour in the broth and lay the cheese slices on top. Cover.
4. Bring to a boil, reduce to medium, and simmer for 5 to 10 minutes. Stir in the chopped garlic and simmer 5 more minutes.
5. If finishing in the kitchen, simmer 5 more minutes before serving.
6. When only a little soup is left, add enough water to cook the ramen, season to taste if desired, bring to a boil over high heat, add the ramen and cook 4 to 5 minutes, or until done to your liking.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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