#cookingathome Budae jjigae (army stew) is extremely easy to make!
This American Korean fusion dish is made with sausages, spam, bacon, kimchi, and gochujang. Budae Jjigae was created shortly after the armistice that ended the Korean war, using the smuggled excess foods from the U.S army bases. This dish was created during the period of post-war impoverishment and has continued to be extremely popular to this day.
2 cups kimchi
2 hot dogs (or sausages)
3 strips bacon (or about 3 ounces fatty pork),
1/3 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 spring onion, cut into 2 inch pieces
4 cups chicken stock
Ramen noodles (or 2-minute noodles)
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
Chop the ingredients into bite-size pieces and arrange them in a medium-size shallow pot.
Mix all the seasoning ingredients in a small bowl and pour it in the medium- size shallow pot.
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 ramen noodles and more broth or water if necessary
This Eden Valley, Riesling pairs perfectly with the spicy Budae jjigae dish. It has Delicate aromas of lime juice and orange blossom alongside soft hints of fresh pear. White nectarine and green apple flavours characterise the palate of this Riesling, all supported by a long and lingering finish that leaves the drinker feeling refreshed and invigorated.