KOREAN STEW POT RECIPES
BUDAE JJIGAE (KOREAN ARMY BASE STEW) RECIPE | ALLRECIPES
This dish started after the Korean War when food was in short supply. Canned ham, hot dogs, and beans were taken from American military bases and mixed with traditional Korean kimchi, vegetables, noodles, and spicy seasonings to create a delicious spicy and hearty stew. I first had this dish in a Korean restaurant near my home. It was so good that I went on a quest to figure out how to make it for myself. My version is pretty traditional and fairly spicy. Find a Korean/Asian market for the kimchi, pepper paste, and powder. It is worth it.
Provided by Hingle McCringleberry
Categories Soups, Stews and Chili Recipes Stews
Total Time 57 minutes
Prep Time 30 minutes
Cook Time 27 minutes
Yield 6 servings
Number Of Ingredients 13
Steps:
- Divide luncheon meat into 2 piles on either side of a stock pot. Layer sausage, onion, and kimchi on top, leaving an empty space in the center of the pot.
- Mix red pepper powder, soy sauce, gochujang, garlic, and black pepper together in a small bowl; pour into the center of the pot. Sprinkle in green onion. Pour in chicken broth; bring to a boil. Reduce heat and simmer stew, stirring occasionally, until flavors combine, about 10 minutes.
- Bring a pot of water to a boil; add ramen noodles. Cook and stir until partially cooked and softened, about 2 minutes. Drain; stir into stew. Cook and stir until ramen noodles are tender but firm to the bite, about 5 minutes. Top stew with American cheese.
Nutrition Facts : Calories 696.9 calories, CarbohydrateContent 40.9 g, CholesterolContent 96.6 mg, FatContent 45.7 g, FiberContent 3.7 g, ProteinContent 30.9 g, SaturatedFatContent 17.2 g, SodiumContent 4193.6 mg, SugarContent 7.2 g
KOREAN SPICY CHICKEN STEW (DAKDORI TANG) RECIPE - NYT COOKING
This recipe, from the Brooklyn chef Sohui Kim, is an ideal one-pot weeknight meal, as everything — chicken included — is thrown into the pot. Soy sauce, fiery gochugaru (Korean dried red-pepper flakes), fish sauce and radish kimchi give this stew a deeply funky, satisfying flavor. During the summer, Ms. Kim grills a few of the chicken pieces (see note) and tosses them into the sauce to braise with the sauce. The kimchi called for here is not cabbage kimchi, it is kkakdugi, sometimes listed as cubed radish kimchi or cubed moo radish kimchi, available at Korean grocery stores.
Provided by Sara Bonisteel
Total Time 45 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- Make a seasoning paste by mixing the soy sauce, ginger, garlic, gochujang, gochugaru, fish sauce and sugar in a small bowl.
- In a large sauce pot, combine the chicken with the seasoning paste and 3 cups water. Bring to a boil, cover the pot then reduce the heat so it cooks at a simmer for 15 minutes.
- Add the potatoes and radish and cook for another 15 minutes, covered, on low heat. Add more water if the pot looks dry.
- Stir in the green chiles and scallions. Let everything cook for another 5 to 10 minutes, uncovered, until the sauce thickens slightly. Portion into bowls and serve immediately.
Nutrition Facts : @context http//schema.org, Calories 447, UnsaturatedFatContent 15 grams, CarbohydrateContent 23 grams, FatContent 24 grams, FiberContent 4 grams, ProteinContent 33 grams, SaturatedFatContent 7 grams, SodiumContent 1432 milligrams, SugarContent 4 grams, TransFatContent 0 grams
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From bettycrocker.com
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Cuisine Korean
Calories 470 per serving
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Calories 470 per serving
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BUDAE JJIGAE (KOREAN ARMY BASE STEW) RECIPE | ALLRECIPES
Step 2. Mix red pepper powder, soy sauce, gochujang, garlic, and black pepper together in a small bowl; pour into the center of the pot. Sprinkle in green onion. Pour in chicken broth; bring to a boil. Reduce heat and simmer stew, stirring occasionally, until flavors combine, about 10 minutes. Step 3.
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10 KOREAN STEW RECIPES (KOREAN JJIGAE RECIPES) - CARVING A ...
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