After the Korean War, there was a shortage of food in Korea and most of the food that was available were things like Spam and frankfurters provided by the Americans, and so they developed this fusion dish. It remains a popular hot pot dish in Korea even today. I first ran across this as an instant noodle flavour so I tried to make the real thing. I used pork broth as the main soup stock but it seems to be mostly done with chicken broth or myeolchi yuksu (Korean anchovy broth). 🇰🇷🥫🌭🍜🧀🌶️🍄🫕

This dish was once considered peasant food because it was made from surplus ingredients during the war such as spam, hot dogs, and canned goods.But now people love eating this as a comfort food for its rich and savory broth! In fact, if you order it at a restaurant, it’ll probably be over $35 after tip and tax. Army Stew is definitely more worth it to make it at home!The ingredients listed below, you can adjust to your taste preference and honestly add anything you like!

After the Korean war there was a food shortage. So whatever was on hand at army bases were made into soups or stews. It was usually leftover processed foods. For all who have served....

A collaboration recipe featuring my favorite Shin Ramyun! Seriously, this is so good!About this recipe:My love for Shin Ramyun.

Budae-jjigae (부대찌개; literally "army base stew") or spicy sausage stew is a type of jjigae (stew), made with ham, sausage, spam, baked beans, kimchi, and gochujang. The dish was created shortly after the armistice that ended the Korean War, using the scrounged or smuggled surplus foods from U.S. military bases. Although the dish was born in the period of post-war impoverishment, it continued to be popular during the period of rapid growth, and is still popular today.Wikipidia

A one of dish from korea which have a long history. They say necessity is the mother of invention and this stew is a sterling example of that sentiment. Budae jjigae was created in Uijeongbu, an hour north of Seoul, soon after the Korean War when food scarcity led starving Koreans to concoct a meal using food that was discarded or handed out at US military bases. The Koreans added the unfamiliar ingredients, like Spam, hot dogs and baked beans, into a traditional spicy soup flavoured with gochujang, Korean red pepper paste, and topped it with a square of melted American cheese.

My slightly lighter take on Dwenjang Jjigae, which is a pungent Korean stew made with dwenjang (basically Korean style miso). (Note that stew in Korean cuisine isn't that super thick, stand a fork up in it type of texture, but something in between a soup and stew. My recipe is much closer to soup.)If you don't have dwenjang, you can totally use Japanese style miso. The flavor and aroma are less pungent, but the result will still be delicious.Just put the ingredients in a pot, bring 'em to a boil, and then let them simmer, and that's it.We usually enjoy this with a bowl of steamed rice.

To make kimchi jjigae (TCHEEgeh), you really should use ripe (as in sour) kimchi. You could make it with the fresh stuff, but that's not what this dish was invented for, which was to get rid of the kimchi that's been fermenting just a little too long when you've got huge earthenware jars full of fresher stuff still waiting to be eaten.And because it's jjigae or stew, you don't want it to be all that soupy. Jjigae is meant to be thin enough to give you the occasional spoonful of intensely flavored and piping hot broth to eat with your rice, but not so soupy that you could drink it.This recipe is easily doubled if you'd like more servings. Just need a bigger pot. ;)

My mother long ago worked for several years in Seoul and had introduced me to this tofu stew. It's a simple dish as far as that goes. The normal soup base is supposed to be what they call myeolchi dashima yuksu (멸치다시마육수), a kelp and anchovy broth. I have substituted Japanese kombu dashi with no trouble, even used katsuobushi dashi at times. Seafood of various types, such as clams and shrimp is usually mixed in, and I've even seen pork slices added. 🇰🇷🫕🍄🐚🦑

I made this soup to replicate the one I had at a food stall in Korea.Please be careful not to cook the oysters too long. The earthenware pot will break if the heat is too strong, so please be careful. Recipe by Cooking S Papa

"Budae" means "military unit," and this dish apparently got its start as something cooked using a military helmet as a pot. And it seems it originates from Pohang in South Korea, the region I was sent to by my company. I tried making it in a frying pan.Just keep simmering.The real version has Spam in it, but it's a bit expensive, so I left it out this time.Please add whatever ingredients you like.This is on the spicy side, so adjust the amount of gochujang and chili pepper powder to taste. Recipe by Ibechou.

I saw this on a mukbang show and wanted to try it. 😂 That's all.