Vegetarian Korean Army Stew (Budae Jjigae)

Enjoy a comforting plant based twist on classic Korean Army Stew featuring enoki mushrooms tofu and kimchi in a rich spicy broth finished with vegan cheese

Ingredients

• 1000g water
• 5 dried shiitake mushrooms
• 2 pieces kelp
• 2 stalks celery
• 1 bundle fresh spinach
• 2 fresh shiitake mushrooms
• 150g vegetarian sweet fish cake
• 2 vegetarian sausages
• 100g enoki mushrooms
• 120g firm tofu
• 100g kimchi
• 20g Korean chili paste
• 13g chili powder
• 5g sugar
• 7g soy sauce
• 2g pepper
• 1 pack instant noodles
• 1 slice vegan cheese

Instructions

1. 1Prepare the soup base

   

   Place a black cooking pot on a portable gas stove and pour in 1000g of water. This serves as the liquid foundation for your Korean Army Stew.

   Tip: Use filtered water for the best flavor in your broth.
2. 2Infuse the broth

   

   Add 5 dried shiitake mushrooms, 2 pieces of kelp, and 2 stalks of celery to the pot of water. Bring to a boil, then simmer for 15 minutes to extract the flavors.

   Tip: Simmering these aromatics creates a deep, umami-rich vegetarian base.
3. 3Prepare the spinach

   

   Take fresh spinach and cut it into four equal sections on a wooden cutting board, making it easier to manage and eat in the stew.

   Tip: Ensure the spinach is washed thoroughly before cutting.
4. 4Score the fresh mushrooms

   

   Take 2 fresh shiitake mushrooms and use a knife to carefully cut cross-shaped patterns into the tops of the caps. This decorative touch helps the mushrooms absorb the broth.

   Tip: Make sure your knife is sharp to get clean, precise cuts on the mushroom caps.
5. 5Slice the fish cake

   

   Take your vegetarian sweet fish cake and slice it into uniform strips on your cutting board, preparing it for the stew.

   Tip: Slicing the fish cake into thin strips allows it to cook evenly and blend well with the other ingredients.
6. 6Prepare the sausage

   

   Take the vegetarian sausage and make an I shaped cut along the side. This simple preparation helps the sausage cook thoroughly and absorb the flavors of the broth.

   Tip: This cut also gives the sausage a nice aesthetic look when it expands during cooking.
7. 7Prepare enoki mushrooms

   

   Take the fresh enoki mushrooms and gently tear them into smaller, bite-sized bunches by hand. This preparation method maintains the texture of the mushrooms and makes them easier to cook and eat in the stew.

   Tip: Do not wash enoki mushrooms too vigorously; a quick rinse is sufficient as they are naturally clean.
8. 8Slice the firm tofu

   

   Take the 120g of firm tofu and carefully slice it into uniform pieces. Aim for even thickness to ensure that the tofu absorbs the flavors of the broth evenly during the cooking process.

   Tip: Using firm tofu helps it hold its shape during the bubbling boil of the army stew.
9. 9Season the soup base

   

   Add 20g of Korean chili paste to the strained soup base. Incorporate the chili powder, sugar, soy sauce, and pepper, stirring the mixture thoroughly until the paste is completely dissolved and the flavors are well combined.

   Tip: Ensure the chili paste is fully dissolved to prevent clumps and ensure a smooth, balanced broth.

Storage and Reheating

Burn It Off

Frequently Asked Questions