Ingredients with Measurements:
- 4 cups chicken broth
- 2 cups water
- 1/2 cup kimchi, chopped
- 1/2 cup canned baked beans
- 1/2 cup sliced sausage
- 1/2 cup sliced Spam
- 1/2 cup sliced tofu
- 1/4 cup sliced green onions
- 1/4 cup sliced mushrooms
- 2 packs ramen noodles
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon vegetable oil
Special equipment needed:
- Large pot or Dutch oven
- Ladle
- Soup bowls
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the chicken broth, water, gochujang, and soy sauce to the pot and bring to a boil.
4. Add the kimchi, baked beans, sausage, Spam, tofu, green onions, and mushrooms to the pot and stir to combine.
5. Reduce the heat to medium and let the soup simmer for 10-15 minutes to allow the flavors to meld together.
6. Cook the ramen noodles according to the package instructions and drain.
7. Divide the cooked noodles among soup bowls.
8. Ladle the hot soup over the noodles.
9. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Medium-high heat to sauté garlic and bring soup to a boil, then reduce to medium heat to simmer.
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 50g
Protein: 20g
Substitutions for ingredients:
- Instead of chicken broth, you can use vegetable broth or beef broth.
- Instead of kimchi, you can use sauerkraut or pickled vegetables.
- Instead of baked beans, you can use canned corn or peas.
- Instead of sausage and Spam, you can use sliced ham or bacon.
- Instead of tofu, you can use sliced chicken or beef.
Variations:
- Add sliced jalapeños for extra heat.
- Use different types of mushrooms, such as shiitake or oyster mushrooms.
- Add a beaten egg to the soup and stir to create egg ribbons.
- Use different types of noodles, such as udon or soba noodles.
Tips and tricks:
- Adjust the amount of gochujang to your desired level of spiciness.
- Make sure to drain the ramen noodles well before adding them to the soup to avoid diluting the broth.
- If you prefer a thicker broth, you can add a slurry of cornstarch and water to the soup and stir until thickened.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Garnish the soup with sliced green onions and sesame seeds.
Garnishes:
Sliced green onions and sesame seeds.
Pairings:
Serve the Ramen Budae-jjigae with a side of steamed rice and Korean side dishes, such as kimchi or pickled vegetables.
Suggested side dishes:
Steamed rice, kimchi, pickled vegetables.
Troubleshooting advice:
If the soup is too spicy, you can add a splash of milk or cream to mellow out the heat.
Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F to ensure that all ingredients are cooked through.
Food history:
Ramen Budae-jjigae, also known as Army Base Stew, originated in South Korea after the Korean War. It was created using surplus food from American military bases, such as Spam and baked beans, and combined with Korean ingredients, such as kimchi and gochujang.
Flavor profiles:
The Ramen Budae-jjigae has a spicy and savory flavor profile with a hint of sweetness from the baked beans.
Serving suggestions:
Serve the Ramen Budae-jjigae hot and enjoy with a spoon and chopsticks.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean