How to Make Korean Army Stew aka Budae Jjigae – Julia Jverie (featured guest: Woody)

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››INGREDIENTS:
∘SOUP BASE | DASHIDA STOCK
→10-12 anchovies
→kelp (aka dashima or kombu)
→6 cups water

∘SPICY SAUCE
→soy sauce
→sugar
→2 tablespoons water
→hot pepper paste (aka gochujang)
→hot pepper flakes (aka gochugaru)
→minced garlic

∘HARD INGREDIENTS
→medium to firm tofu
→green onions
→spam
→sausages
→enoki mushrooms
→ramen instant noodles
→rice cake (aka dduk)
→korean kimchi

∘OTHER
→small/medium shallow pot
→portable gas burner (or you can use your stove)
→small bowl for mixing spicy sauce

›› DIRECTIONS:
∘HOW TO MAKE SOUP BASE | DASHIDA STOCK
1. Pour 6 cups of water into pot.
2. Add anchovies and kelp to water.
3. Make sure to soak in cold water for 20 minutes.
4. After 20 minutes of cold soaking, turn on Medium to High flame and boil for 10 minutes.

HOW TO MAKE SPICY SAUCE
1. Add all ingredients (soy sauce, sugar, water, hot pepper paste, hot pepper flakes, minced garlic) in a small bowl and mix throughly.

∘MAKING KOREAN ARMY STEW
1. Add all ingredients one by one into your pot that is filled with dashida stock, and arrange nicely to your liking. (tofu, green onions, spam, sausages, enoki mushrooms, ramen instant noodles, rice cake, kimchi)
2. Set fire on medium to high and boil for 10 minutes!
3. Once it starts to boil, add american cheese on top to melt (and ground pepper if you would like)
4. BON APPETIT!

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››M U S I C
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Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/b…
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Julia Jverie
info@jverie.com

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