Celebrating holidays with a feast is always a lively affair, but preparing a variety of dishes can be quite a hassle! Why not opt for a Korean Army Stew? With this stew, you can add any vegetables you like, and there’s bound to be something in the pot that suits your taste. Rich Korean chili paste combined with various meatballs, luncheon meat, greens, rice cakes, enoki mushrooms, fish cakes, tofu, bean sprouts, noodles, and more, all cooked together to create a hearty and fragrant dish that opens up your taste buds and makes for a delicious accompaniment to rice! This is what my friends and I enjoyed during the Winter Solstice, and it’s perfect for Christmas Eve, Christmas Day, New Year’s Day, and the Spring Festival as well.
Ingredients for Korean Army Stew:
– 2 tablespoons of Korean chili paste
– Appropriate amounts of green onions, ginger, and garlic
– 1 pack of Master Kong beef noodles
– 100 grams of rice cakes
– 1 slice of cheese
– Half a head of Chinese cabbage
– 2 sausages
– 150 grams of enoki mushrooms
– 10 slices of luncheon meat
– Amount of fish cakes
– 2 pieces of tofu
– Appropriate amounts of meatballs, crab sticks, etc.
– Appropriate amounts of meat rolls
– Appropriate amounts of bean sprouts
– 1 tablespoon of chili powder
– Half a root of Chinese yam
Instructions for making Korean Army Stew:
1. Prepare all ingredients, with Chinese cabbage being recommended for the greens.
2. Purchase Korean chili paste in advance, we bought Chunjang chili paste from Cheong Kwan Jang, which is very tasty.
3. Scoop out two tablespoons into a bowl, add an appropriate amount of salt, soy sauce, chili powder, and half a tablespoon of sugar, then mix in two tablespoons of water to combine.
4. Set aside the prepared chili paste.
5. Chop green onions, ginger, and garlic; wash and prepare various vegetables and meats as shown in the picture.
6. Heat oil in a pan and sauté the green onions, ginger, and garlic.
7. Add your preferred Chinese cabbage, enoki mushrooms, rice cakes, sausages, fish cakes, meatballs, and other prepared ingredients.
8. Add luncheon meat.
9. Layer with bean sprouts, pour over the previously prepared chili paste, and add 500ML of water.
10. Cover the pot and cook until done.
11. The appearance once the water starts boiling.
12. After cooking, add the prepared Master Kong instant noodles, place a slice of cheese on top, and once the noodles are cooked, mix well before serving.
