Budae-jjigae (Army Base Stew)

How to make it

1. 1

   Prep

   • Slice the sausage and ham thin. / • Slice the tofu 1.5 cm thick. / • Julienne the onion and green onions.

2. 2

   Arrange the ripened kimchi, ham, sausage, tofu, onion, and green onions neatly in the pot.

3. 3

   Mix the gochujang, gochugaru, soy sauce, and garlic into a sauce.

4. 4

   Add the stock and the sauce and bring to a boil.

5. 5

   Simmer over medium heat for 12 minutes, then add the ramyeon noodles.

6. 6

   Serve as soon as the noodles are done.

No coming back

Things that actually went wrong over 20 years in a kitchen.

• Adding the ramyeon noodles too early cooks the broth down too far.
• Ham and sausage are already salty, so adjust the soy sauce at the very end.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• There is little liquid here, so water thins the meat flavor along with the salt. If it is too salty, stretch it with stock only, a little at a time.

Storage

Keeps 2 days refrigerated. Better not to store it once the noodles are in.