VEGAN BUDAE JJIGAE KOREAN ARMY BASE STEW

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Recipe Clock

30 mins

Recipe Serves Plates

4 pax

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Made with:

NutriSoy Fresh Soya Milk No Sugar Added

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ingredients

SOUP BASE MIX

  1. 3 tbsp gochujang or Korean chili paste
  2. 2 tbsp gochugaru or Korean chili powder (option: to just add 1/2 more gochujang or chili paste)
  3. 2 tsp minced garlic
  4. 2 tbsp mirin
  5. 1 tbsp soy sauce

STEW

  1. 150g NutriSoy Fresh Soya Milk No Sugar Added
  2. 1 cup kimchi
  3. 150g shiitake mushrooms
  4. 150g king oyster mushrooms
  5. 150g golden oyster mushrooms
  6. 200g extra firm tofu
  7. 750ml vegetable broth
  8. 1 green onion sliced plus more for topping
  9. Salt to taste
  10. 1-2 servings instant ramen noodles and 500g sliced rice cake
  11. 1L of water

Note: Nutrisoy Fresh Soya Milk is available in regular, reduced sugar and no sugar added, you may select according to your preference.

STEP

  1. Mix the soup base ingredients in a pot and stir over medium heat.
  2. Assemble the mushrooms and tofu, around the pot.
  3. Pour in the vegetable broth and the Nutrisoy Fresh Soya milk No Sugar Added, and top with the green onions. Cover the pot and leave the jjigae to come to a boil. Once it boils, allow the mushrooms to cook down. Taste the soup and feel free to season with salt, to taste, if needed.
  4. If using noodles, add in the noodles or until ready to enjoy and then cook until chewy.
  5. Budae jjigae is meant to be served hot-pot style so if you have a portable gas stove/ induction cooker, you can prepare everything then serve this at the dining table and cook it while you’re enjoying!
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