How To Make Budae Jjigae (Korean Army Stew) | Mukbang | Eating With Kirby
Budae Jjigae is a delicious Korean stew PERFECT for those rainy days and cold wintery nights. It stays hot for a super long time and is a great communal social activity when you want to eat with a lot of friends or a family around a bubbling pot. This is my simple recipe for ONE/TWO people, depending on how much you eat. I eat a lot so I ended up eating everything I made in this video. :P
1/2 cup kimchi 1 tbsp gochujang A handful of rice cake slices 2 sausages or 1/4 can of spam, sliced into 1/4-inch thin 1 cup napa cabbage 1 cup bok choy 1/2 cup zucchini, sliced into 1/4-inch thin 1/2 cup king oyster mushroom, sliced into 1/4-inch thin 1/2 cup enoki mushrooms 1 cup of Campbells Chicken Broth (No Salt or Less Salt) - adjust to taste 1 or 2 slices of American cheese OR 1/2 cup of shredded cheese 1 package of instant ramen noodles or udon noodles
Directions: Arrange the first 9 ingredients nicely into a pot. Turn on stove at medium-high heat. Pour in the chicken broth and close the lid. When boiling, add the instant noodles and cover with lid again and reduce heat to low-medium. After 3 minutes, open the lid, and stir all the ingredients together. Top with cheese and let it melt. Leave the stove on simmer (to keep it consistently warm) or turn it off. Then enjoy the budae jjigae (korean army stew)!!