MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Budae Jjigae (Army Base Stew)
Categories: Korean, Stews
Yield: 4 Servings

MMMMM---------------------------STOCK--------------------------------
2 Dried shiitake mushrooms
8 lg Dried anchovies;
- heads & guts removed,
- in a soup strainer or
- tightly wrapped in a
- cheesecloth
Dried kelp (5x6" sheet)
8 c Water
1 ts Salt

MMMMM----------------------SEASONING PASTE---------------------------
6 cl Garlic; minced
1 tb Hot pepper paste
2 tb Hot pepper flakes
1 ts Soy sauce
1 ts Sugar
2 tb Water

MMMMM----------------------------STEW---------------------------------
1/2 lb Pork belly or
- pork shoulder;
- cut into bite size pieces
2 oz Sweet potato starch noodles;
- soaked in water for
- 30 minutes & drained
1 c Cabbage;
- cut into bite size pieces
1/2 md Onion; sliced
2 Green onions;
- cut into 1" pieces
1/2 c Fermented kimchi; chopped
4 oz Polish sausage; sliced
4 oz Spam; sliced thinly
1/2 pk Instant ramyeon
1 c Radish sprouts or spinach,
- watercress, or arugula
1/2 c Tofu; sliced (optional)
1/4 c Canned baked beans
- (optional)
12 Sliced rice cakes;
- up to 16 (optional)
1 sl American cheese (optional)

Stock:

Combine the water, anchovies, mushrooms, and kelp in a large pot.
Cover and cook for 25 minutes over medium high heat. Add the pork
and cook for another 10 minutes.

Remove the pot from the heat. Take out the anchovies, kelp and
mushrooms. Slice the mushrooms into bite size pieces.

Strain the mixture of the stock and the pork into a large bowl. Put
the pork into a small bowl. You will get about 6 cups of stock.
Stir in the salt until dissolved.

Seasoning Paste:

Combine the seasoning paste ingredients--garlic, hot pepper paste,
hot pepper flakes, soy sauce, sugar, and water in a bowl. Mix well.

Arrange the ingredients in a shallow pot (10 to 12"):

Put the cabbage, onion, green onion, pork, and the mushrooms, on the
bottom of the pot.

Add the kimchi, and the seasoning paste over top.

Add the spam, sausage, rice cake, tofu, baked beans, and cheese.

Add the ramyeon and the sweet potato starch noodles.

Put radish sprouts on top and add 3 cups of stock.

Cook And Serve:

Cook over medium high heat. Korean style is to cook at the table
with a portable burner. Friends and family will be sitting around
the pot, talking and laughing, and maybe drinking. You can take a
bit of cooked sausage or the meat with your chopsticks as you wait
for the broth to boil and the noodles to soften. If you don't have
a tabletop burner, you can cook it on the stove away from the
table.

When it starts boiling about 10 minutes later, stir and turn the
ingredients over with tongs to cook evenly.

Serve right after the noodles and ramyeon have softened. Transfer
some cooked stew to individual bowls and serve. Add more stock as
the broth boils down.

MMMMM


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