The corner shop by work sells a load of Asian odds and sods and I've been chatting to the owner who suggested trying Korean Army Stew.
Oh it's good, and you can chop and change main ingredients depending on what you have handy.
This will give 4 servings.
Ingredients
Main4 cups chicken stock (1 litre)
200g SPAM thinly sliced
4 cocktail Frankfurt sausages (150g) thinly & diagonally sliced
250g tofu sliced (about 1.5cm, 1/2 inch thickness)
200g enoki mushrooms base stem removed & stems separated,
200g king oyster mushrooms thinly sliced length ways
100g shiitake mushroom caps thinly sliced
1/2 cup aged Kimchi , cut into bite sized pieces
110g instant ramen noodles
50g Korean rice cakes for soup soaked in cold water for 15 mins if it was frozen
30g green onion thinly & diagonally sliced
1 to 2 slice cheese
Sauce (Mix these in a small bowl)
2 Tbsp Korean chili flakes (Gochugaru)
2 Tbsp rice wine (mirin)
1 Tbsp soy sauce
1 Tbsp minced garlic
1/2 Tbsp sugar
1/2 Tbsp Korean chilli paste (Gochujang)
Few sprinkles ground black pepper
Instructions- Assemble the main ingredients (except for instant ramen noodles, rice cakes, green onion and cheese) in a shallow pot. Add the sauce in the middle. Pour the stock in the corner of the pot. Close the lid and boil it on medium high heat until the stock starts to boil (about 8 mins).
- Add the remaining ingredients – instant ramen noodles, rice cakes, green onion and cheese on top of the pot and boil uncovered until the noodles are cooked (about 2 to 3 mins). Reduce the heat to low (if you’re cooking on a portable burner and sharing the food at the dinning table).
- Start dishing out soup, protein and vegetables onto your own soup bowl. Serve with steamed rice (& with other Korean side dishes).
