Army Soup Food

BUDAE JJIGAE (ARMY STEW)

Budae Jjigae (Army Stew) image

Budae jjigae (Army stew) is easy to make. As long as it has kimchi and some American processed meats, it's a budae jjigae. This budae jjigae recipe will give you a few tips for making it delicious!

Provided by Hyosun

Categories Main

Number Of Ingredients 17

Ingredients

2 cups baechu (napa cabbage) kimchi
2 hot dogs (or sausages)
3 strips bacon (or about 3 ounces fatty pork),
⅓ can of spam (about 4 ounces)
4 ounces tofu, sliced (about 1/2-inch thick)
1/2 medium onion, thinly sliced
3 to 4 mushroom caps, sliced
2 scallions, cut into 2 inch pieces
1/4 red bell pepper, sliced - optional
4 cups anchovy broth (or beef or chicken stock) (More if you want extra broth. You can also use water.)
1 tablespoon gochugaru (Korean red chili pepper flakes) (Use more for a spicier stew)
1 teaspoon gochujang (Korean red chili pepper paste)
1 tablespoon soup soy sauce (or salt to taste)
1 tablespoon minced garlic
1 to 2 tablespoons broth or water
black pepper to taste
1 package instant ramyeon noodles

Steps:

Cut the ingredients into bite size pieces, and arrange them in a medium size shallow pot. Mix all the seasoning ingredients in a small bowl.
Add the broth, and stir in the seasoning.
Cook over medium high heat until the bacon is cooked through and the kimchi has softened. Add the optional ramyeon noodles and more broth or water if necessary. (The noodles soak up a lot of the liquid, so I briefly cook the ramyeon noodles in a separate pot of water before adding to the stew.)

ARMY SOUP

Army Soup image

My dad used to make this when he was in the Spanish Military. They ate this morning, noon and night. I was brought up on it and missed it when I left home. Now I cook it for my family and they love it. This stew is called 'Patatas Guisadas' but we renamed it 'Army Soup'.

Provided by Susie T

Categories Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 clove garlic, crushed
1/2 onion, finely diced
1/2 green capsicum, finely diced
2 tomatoes, chopped
500 g rump steak, cubed
5 large potatoes, cubed into medium sized chunks
3 carrots, sliced
1/2 Japanese pumpkin, chopped into large chunks (Or your favourite pumpkin)
2 tablespoons paprika
salt and pepper
2 teaspoons beef stock powder
7 cups water
1/2 teaspoon powdered imitation saffron
1 bay leaf
1/4 cup dry sherry

Steps:

Heat oil in a large pot.
Saute onion, garlic, capsicum and tomato.
Add beef and cook until browned.
Add sherry and let it reduce a little and add some of the water to cover the beef.
Let simmer for about 20 minutes.
A pressure cooker takes less time.
Add rest of the ingredients and water and bring to the boil.
Lower heat and simmer for a further 1 hour or until potato is soft and soup appears thickened.
If using a pressure cooker, follow steps 1 to 4 then follow step 7 and place lid on pressure cooker and time from when the pressure starts to build up and shake the cap for 12 minutes cooking time on medium heat.
Sometimes when using a pressure cooker it becomes quite watery. If you like to thicken up the soup just use 1 tablespoon of corn flour mixed with a little water and stir into the soup until thickened.

Nutrition Facts : Calories 516.5, Fat 15.4, SaturatedFat 4.8, Cholesterol 50.9, Sodium 104.4, Carbohydrate 62.5, Fiber 9.3, Sugar 6.1, Protein 24.7

BUDAE JJIGAE (KOREAN ARMY BASE STEW)

Budae Jjigae (Korean Army Base Stew) image

This dish started after the Korean War when food was in short supply. Canned ham, hot dogs, and beans were taken from American military bases and mixed with traditional Korean kimchi, vegetables, noodles, and spicy seasonings to create a delicious spicy and hearty stew. I first had this dish in a Korean restaurant near my home. It was so good that I went on a quest to figure out how to make it for myself. My version is pretty traditional and fairly spicy. Find a Korean/Asian market for the kimchi, pepper paste, and powder. It is worth it.

Provided by Hingle McCringleberry

Categories Soups, Stews and Chili Recipes Stews

Time 57m

Yield 6

Number Of Ingredients 13

Ingredients

1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), sliced
14 ounces smoked sausage (such as Eckrich®), sliced
1 large onion, sliced
6 ounces kimchi
¼ cup Korean red pepper powder
3 tablespoons soy sauce
3 tablespoons gochujang (Korean hot pepper paste)
5 cloves garlic, minced
1 pinch ground black pepper
1 bunch green onions, chopped
2 (32 ounce) containers chicken broth
7 ¾ ounces ramen noodles (such as Ottogi Ramyonsari®)
1 slice American cheese

Steps:

Divide luncheon meat into 2 piles on either side of a stock pot. Layer sausage, onion, and kimchi on top, leaving an empty space in the center of the pot.
Mix red pepper powder, soy sauce, gochujang, garlic, and black pepper together in a small bowl; pour into the center of the pot. Sprinkle in green onion. Pour in chicken broth; bring to a boil. Reduce heat and simmer stew, stirring occasionally, until flavors combine, about 10 minutes.
Bring a pot of water to a boil; add ramen noodles. Cook and stir until partially cooked and softened, about 2 minutes. Drain; stir into stew. Cook and stir until ramen noodles are tender but firm to the bite, about 5 minutes. Top stew with American cheese.

Nutrition Facts : Calories 696.9 calories, Carbohydrate 40.9 g, Cholesterol 96.6 mg, Fat 45.7 g, Fiber 3.7 g, Protein 30.9 g, SaturatedFat 17.2 g, Sodium 4193.6 mg, Sugar 7.2 g

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