Budae Jjigae (Korean Army Stew)

Method

1. 1
   • rice cakes150 g
   • garlic3
   • gochujang2 tbsp
   • gochugaru1 tbsp
   • soy sauce1 tbsp
   • white sugar1 tsp
   • chicken stock8 dl

   Mix the chilli paste — Put the rice cakes in cold water to soften while you get everything else ready. Mash the gochujang, gochugaru, garlic, soy sauce and sugar together with 2 tbsp of the stock to a loose, brick-red paste.

2. 2
   • kimchi300 g
   • sausage4
   • ham150 g
   • tofu200 g
   • rice cakes150 g
   • button mushroom100 g
   • onion1

   Arrange the pot — Arrange the kimchi, sausage, ham, tofu, mushrooms, onion and drained rice cakes in tight wedges around a wide shallow pot, like the spokes of a wheel, and spoon the chilli paste into the centre.

3. 3
   • kimchi300 g
   • chicken stock8 dl

   Simmer the broth — Pour the remaining stock down the side of the pot so the arrangement stays put, bring to a boil over high heat, then simmer for 10 minutes, until the kimchi has softened and the broth is deep red and savoury.

   ⏱10 min
4. 4
   • ramen noodles120 g
   • soy sauce1 tbsp

   Drop in the noodles — Taste the broth and adjust with a splash more soy sauce if it needs salt, then push the noodles down into the middle and cook for 3 minutes, teasing them apart with chopsticks as they loosen.

   ⏱3 min
5. 5
   • ramen noodles120 g
   • spring onion3
   • cheddar2

   Melt the cheese on top — Lay the cheddar slices over the noodles, scatter the spring onions on top and cover for 1 minute so the cheese slumps into the broth. Serve straight from the pot, stirring the melted cheese through as you ladle it out.