Korean Army Stew
A Korean-American fusion dish fully loaded with rich tangy flavours
Ingredients
For the stock
2 dried shiitake mushrooms
8 large dried anchovies,
Dried kelp (one sheet)
8 cups water
1 teaspoon salt
For the seasoning paste
6 garlic cloves, minced
1 tablespoon gochujang paste
2 tablespoons Korean hot pepper flakes (gochugaru)
1 teaspoon soy sauce
1 teaspoon sugar
2 tablespoons water
For the stew
250 grams pork belly (or pork shoulder), cut into bite size pieces
1 packet Korean Ramen
1 cup worth of cabbage, cut into bite size pieces
½ of a medium onion, sliced
2 spring onions, cut into 1 chunks
3 Tbsp fermented kimchi, chopped
2 frankfurters, sliced
Tin of spam, thinly sliced
Firm Tofu, sliced
12-16 Korean rice cakes
Method
The Stock
Fill a large pot with 2 litres of water and add the pork. Once boiling, skim the scum from the top and add the rest of the stock ingredients. Cover and cook for 25 minutes over medium high heat.
Remove the pot from the heat. Take out the anchovies, kelp and mushrooms. Strain the stock and the pork into a large bowl. Set the pork aside for later.
Prep
Combine the seasoning paste ingredients in a bowl. Mix well.
Prep your toppings. Thinly slice the onion and slice the spring onions on the diagonal. Cut the cabbage into chunks. Thinly slice the spam, tofu and frankfurter.
Cooking
Add the seasoning paste with 2 ladles of the stock to a pot. Once the paste starts to dissolve add the rest of the stock. Add somesalt at this point if needed. Bring up to a boil. Add some onions, cabbage and pork, keeping some back for garnish. Bring up to a boil.
Then top the broth with cabbage, onions, tofu, spam and sausage and pork rice cake and kimchi. Put a lid over and bring back up to a boil.
Add the noodles on top, place a lid over and steam for 2-3 mins more.
Serve noodles in a bowl, with some stock ladled over, along with all the toppings. Enjoy!
div style="border-top: 1px solid #888;margin-top: 4rem;">
How To Make Korean Army Stew
In Collaboration with Curious Crab Productions
INSPIRED BY OUR TIPS AND RECIPES?
Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!
For the stock
2 dried shiitake mushrooms
8 large dried anchovies,
Dried kelp (one sheet)
8 cups water
1 teaspoon salt
For the seasoning paste
6 garlic cloves, minced
1 tablespoon gochujang paste
2 tablespoons Korean hot pepper flakes (gochugaru)
1 teaspoon soy sauce
1 teaspoon sugar
2 tablespoons water
For the stew
250 grams pork belly (or pork shoulder), cut into bite size pieces
1 packet Korean Ramen
1 cup worth of cabbage, cut into bite size pieces
½ of a medium onion, sliced
2 spring onions, cut into 1 chunks
3 Tbsp fermented kimchi, chopped
2 frankfurters, sliced
Tin of spam, thinly sliced
Firm Tofu, sliced
12-16 Korean rice cakes
The Stock
Fill a large pot with 2 litres of water and add the pork. Once boiling, skim the scum from the top and add the rest of the stock ingredients. Cover and cook for 25 minutes over medium high heat.
Remove the pot from the heat. Take out the anchovies, kelp and mushrooms. Strain the stock and the pork into a large bowl. Set the pork aside for later.
Prep
Combine the seasoning paste ingredients in a bowl. Mix well.
Prep your toppings. Thinly slice the onion and slice the spring onions on the diagonal. Cut the cabbage into chunks. Thinly slice the spam, tofu and frankfurter.
Cooking
Add the seasoning paste with 2 ladles of the stock to a pot. Once the paste starts to dissolve add the rest of the stock. Add somesalt at this point if needed. Bring up to a boil. Add some onions, cabbage and pork, keeping some back for garnish. Bring up to a boil.
Then top the broth with cabbage, onions, tofu, spam and sausage and pork rice cake and kimchi. Put a lid over and bring back up to a boil.
Add the noodles on top, place a lid over and steam for 2-3 mins more.
Serve noodles in a bowl, with some stock ladled over, along with all the toppings. Enjoy!
div style="border-top: 1px solid #888;margin-top: 4rem;">
How To Make Korean Army Stew
In Collaboration with Curious Crab Productions
INSPIRED BY OUR TIPS AND RECIPES?
Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!