Recipe Courtesy of Asian Food Network
Sign Me Up for this Trendy Army Stew
The Army Stew, borne out of necessity after the Korean War, is now a trendy table-cooking item at home and in restaurants. It combines processed meats of the West (spam and hotdogs) with the flavours of the East (kimchi, hot pepper paste and rice cakes, to name a few), resulting in a dish that is complexed but well balanced. The Army Stew is best eaten while simmering in the pot, and with family and friends!
- Difficulty: Hard
- Preparation: 30 min
- Cook: 10 min
- Clean up: min
- Steps: 4 steps
- 25 Ingredients
- Difficulty: Hard
- Steps: 4 steps
- 25 Ingredients
- Preparation: 30 min
- Cook: 10 min
- Clean up: min
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Instructions
1. Seasoning Paste
Combine components in the seasoning paste and mix well until you get a smooth sticky paste. Set aside
2. Marinate chicken
In a bowl, marinate the chicken with soy sauce, cooking wine, hot pepper paste and red pepper powder
3. Cut ingredients
Cut firm tofu into approximately 2cm x 1cm squares
4. Assemble
In a shallow pot, place napacabbage at the bottom, then sweet potato noodles, luncheon meat, tofu, chicken, rice cake, baked beans and onions neatly
Top with kimchi
Break ramen into 2 and place beside the kimchi. This will slowly soften into the soup later.
Add broth and ladle in the marinate sauce
Add cheese
Arrange and Serve
Bring on the heat and bring the stew to a steady boil, ready to eat when the raw meat is cooked!
