Time: 40 min.
Complexity: easily
Servings: 8

Pudae-jjigae, or army stew, is considered a typical Korean camping dish. The various ingredients in this dish can be stored in a portable refrigerator or at room temperature for extended periods, making it convenient to take on a camping trip. This recipe skips the broth preparation step, but if desired, you can mix the pudae-jjigae sauce in advance so you can simply add all the ingredients to the pot over a campfire during a camping trip and cook a delicious, flavorful dinner for a large group.

Ingredients:

Pude-chjigae sauce

• 0.5 cup gochujang (Korean fermented chili paste)
• 1/4 cup kimchi brine
• 2 tablespoons doenjang (Korean fermented soybean paste)
• 2 tbsp. kochukaru
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 2 tbsp mirin
• 1 tbsp fish sauce
• 1 tbsp gukganjang (Korean soy sauce)
• 1/4 tsp ground white pepper
• 10 cloves garlic, crushed

Toppings

• 1 cup coarsely chopped kimchi
• 8 strips bacon, chopped
• 1 medium onion, thinly sliced
• 1 medium leek (white and light green parts only), finely chopped
• 1 firm tofu (450g), thinly sliced
• 1 can (340 g) canned ham, sliced
• 5 sausages, sliced ​​diagonally
• 3 packages of instant noodles (120g each)
• 220g cylindrical tteok (Korean rice sticks), rinsed
• 2 slices of mozzarella
• Chopped green onions or Fresno peppers for topping, optional
• Boiled rice, for serving
• Special equipment: camping cast iron cauldron with a capacity of 6 liters.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

ramen noodles, tofu, leeks, kimchi

We recommend

Preparation:

Step 1
• Pude-chjigae sauce:
  
  In a medium bowl, combine the gochujang, brine, doenjang, gochukara, garlic powder, onion powder, mirin, fish sauce, gukganjang, white pepper, and garlic and stir with a spoon. Set aside. If making ahead, transfer to a container, seal tightly, and refrigerate until tomorrow.
  
  
  Korean soy sauce for soup is made from fermented soybean paste and has a stronger flavor than regular soy sauce.
Step 2
• Toppings:
  
  Build a fire and let it burn down until there are plenty of hot coals.
Step 3
• Place kimchi, bacon, leeks, and pudae-jjigae sauce in separate portions on the bottom of the cauldron. Arrange slices of tofu, ham, and sausages on top of the first layer. Carefully pour in 7 cups of water. Cover the pot and place it over the coals.
  
  
  Pudae-jjigae is best made with mature or fully fermented kimchi.
Step 4
• Bring to a boil and cook, skimming off any foam or fat with a spoon as needed, until the broth is bright and thickened by the sauce, about 5 minutes. Taste and adjust the salt to taste. Add another 1/2 cup of water if needed. The broth should be fairly salty, as the starchy ingredients added later will soften the flavor.
Step 5
• Add the noodles and tteok, cover, and simmer until the ramen is tender, 4–5 minutes, adding mozzarella slices on top of the noodles one minute before the end. Remove from heat. Sprinkle with green onions or chili pepper, if using, and serve with rice.
  
  
  Korean Pudae-jjigae soup is a one-pot dish for a crowd, made with instant noodles and preserved ham, garnished with rice sticks and green onions. Instead of beef broth, the recipe uses bacon to quickly create the broth. The addition of fish sauce and gochujang further flavors the broth and eliminates the need for anchovy broth.

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