The Art of Korean-Style Stew: A Recipe to Warm Your Soul

As I stood at my portable grill, surrounded by an array of ingredients and spices, I couldn't help but feel a sense of excitement and anticipation. My friend Manche had recommended trying out this Korean-style stew recipe, and I was eager to give it a go. The dish, which we dubbed "Korean BBQ Stew," consisted of a hearty mixture of ingredients, including cabbage, mushrooms, kimchi, rice cakes, Spam, hot dogs, sausages, baked beans, tofu, onions, and a sweet potato noodle broth.

I began by placing the cabbage at the bottom of my shallow pot, followed by the Enoki and shiitake mushrooms. Next, I added the kimchi, 12 rice cakes, the onions, tofu, Spam, hot dogs, sausages, baked beans, and finally, the seasoning paste. The broth, which consisted of four cups of water, was poured in next, followed by the sweet potato noodles. As everything started to simmer, the aroma of tangy kimchi, garlic, and chili wafted through the air, teasing my taste buds and building my anticipation.

As the stew continued to cook, I added a few final touches, including some watercress for garnish and a block of instant ramen noodles. The noodles, which were my favorite, Samyang hot chicken noodles, added a delightful texture to the dish. I also made sure to add a teaspoon of salt to the broth, as Manche had recommended, to give it that extra oomph.

After about eight minutes of cooking, everything was perfectly tender and flavorful. I served myself a generous portion, garnished with some additional watercress and a sprinkle of toasted sesame seeds. The first bite was like a symphony of flavors on my palate – the tangy kimchi, the sweet cabbage, the savory Spam, and the rich broth all came together in perfect harmony.

The glass noodles were cooked to perfection, retaining their chewy texture while absorbing the flavorful broth. The rice cakes, too, had absorbed all the sauce, becoming soft and supple like mochi. And the Spam? It was a revelation – salty, fatty, and perfectly cooked. I couldn't get enough of it.

As I continued to enjoy my stew, I realized that this dish was more than just a meal – it was an experience. The cooking process itself was a social activity, with everyone gathered around, chatting and laughing as we worked together to create something delicious. And the finished product? Absolutely stunning. A true reflection of Korean cuisine's ability to balance bold flavors with delicate textures.

In short, this Korean-style stew recipe is a must-try for anyone looking to explore the world of Korean cooking. It's easy to make, packed with flavor, and perfect for warming up on a chilly winter's day. So go ahead, give it a try – I promise you won't be disappointed!

"WEBVTTKind: captionsLanguage: engreetings my beautiful lovelies hello it's emmy welcome back today i'm going to be making burrei jige which is korean army base stew now when this was first brought to my attention it sounded absolutely fascinating so i am here today to make it because i have never tasted it before so buddha jige literally translates into army base two it was invented post-korean war in the 1950s when there was not a lot of food around and army bases had lots of canned food american army bases had lots of canned food so this jig or stew contains lots of processed foods canned prepared foods that were found on the army bases including baked beans hot dogs and spam sounds amazing right absolutely amazing so i love spicy foods i love korean food and i'm super excited to see this korean take on using these processed foods including american cheese so i looked at a lot of army based stew recipes and mine's going to be adapted from monchi's recipe if you don't know manji she's the queen of korean cookery here on youtube i'll put a link down in the description all right so let's go ahead and get started first things first we're going to prepare our broth you're going to need a piece of kelp in japanese this is called kombu in korean i'm not sure korean friends do let me know what this is called in korean but this is just a big sheet of kelp so here's my pot of hot water i'm going to add my kelp to that and i'm gonna add two dried shiitake mushrooms these little anchovies are gonna give the stock a lot of flavor we're gonna use eight of them but we do have to do a little bit of work we've got to take off their heads and as munchie says take out their guts to this little black part i'm going to take that part out so munchy has a really nice tea basket that she likes to use for making her stock i'm just going to use my little tea basket holder here this is definitely makeshift i'm gonna use a little bit of foil and seal it up fish are gonna break down in the stock and this way it makes it really easy to remove the fish now i'm gonna place my little basket of fish in there and that's to boil for 25 minutes okay let's go friends so while the stock is cooking we're going to prep our other ingredients and this is an ingredient we need and this is korean vermicelli these are noodles that are also called glass noodles they're made out of sweet potato and they've got kind of this gray color to them so here are the noodles we want to let them soak for 30 minutes just in regular water just so they're nice and soft and ready to be placed into our stew so let that soak so next we're going to make our hot pepper paste this is going to add another layer of flavor to our stew and here in this bowl i've got two tablespoons of water for that i'm going to add one teaspoon of sugar one teaspoon of soy sauce two tablespoons of hot chili flakes not the kind that you put on pizza but this kind this is the korean chili powder flakes look at that color gorgeous one tablespoon of gold which is red pepper paste this stuff is so flavorful love it one tablespoon of that ah and then we're gonna add six cloves of minced garlic i'm gonna go get my press where's my fries i'm gonna use my little squisher i've cut some of these clothes in half because this press is a little bit small so i don't think i'm adding more than six cloves although i do love garlic yummy yummy yummy yummy all right can you hear the leaf blower yes spring has sprung so that means people are maintaining yards we're gonna mix this into a luscious beautiful paste okay so while the soup continues to bubble away we're gonna prep the rest of our ingredients so we're going to chop up some cabbage about a half cup just into little bite size pieces flake that up a little bit i'm going to use six green onions let me cut the whites in half a little bit so they're a little bit more manageable now we're going to chop let me get my compost bucket here my kitchen's smelling good okay dump this into my compost okay that's what this by the way is sometimes you see this in the background this is my cauldron of compost yes okay now now we're ready to cut our tofu so i cut my vegetables first now i'm going to cut my tofu because there's so many ingredients we don't need too much of any one ingredient i'm just going to cut a few slices of that this is firm tofu if you ever buy a block of tofu and you need to store it i recommend putting it in water change the water every day and should last you a few days and now we're going to cut our meat so all this meat is pre-cooked it's just a matter of getting it cut up meat number one spam i like getting the one that's reduced sodium all right there it is and it's all of its pink beauty if you haven't seen my spam music video i highly recommend it i will put the link there and there you can actually use the can as a musubi mold brilliant brilliant so in that video i learned that if you squeeze the can while inverting it the spam likes to come out better oh there it goes yes there's our meat and we're just going to slice this very thinly because it's very very salty just about five slices should be enough next i have a hot dog i'm gonna cut that up into slices and the korean market i found these and these are little tiny smoked sausages fully cooked and in manche's recipes she uses kielbasa and this is very very similar to that have a nice smoky flavor but the grind of the meat is a little bit coarser than say a hot dog alrighty so i strained my soup so i took out the anchovies and the kelp and i've reserved the mushrooms i'm going to slice those up so we can add those to the stew as well delicious shiitake mushrooms so like korean bbq this stew is cooked in front of you which is wonderful i love the idea of cooking together and sharing and imbibing while the food is being made love that so got my little portable grill here and i've got myself a little shallow pot to cook this in all right so let's go ahead and start building our stew we're gonna place our cabbage in the bottom and our mushrooms enoki mushrooms shiitake mushrooms kimchi oops 12 rice cakes here cakes 12 rice cakes our onions tofu here our spam our hot dogs and sausages baked beans and of course our seasoning paste so beautiful and our beautiful broth we're gonna add about four cups then we're gonna add our sweet potato noodles too yes look how beautiful this is so one slice of cheese right on top boop so everything is starting to simmer and it smells amazing i can smell the tangy kimchi the garlic the chili now i'm going to give everything a little bit of stir everyone starts getting friendly in here looks so good pretty much everything in here is cooked already except the vegetables and stuff so it doesn't require a lot of cooking just basically until our noodles are tender so let's i want to break up my tofu stir it gently what a perfect dish for winter right it's bubbling it's like a cauldron of that of spicy rich stew okay now it's really going so at this point i'm going to add my watercress i'm going to save some of it for garnish and my half block of ramen noodles instant famine noodles right in the middle these are my favorite samyang hot chicken noodles i love the texture of the noodles oh i almost forgot when you're making your stock and you add your dried kelp and you add your dried anchovies and your dried shiitake mushrooms don't forget to add one teaspoon of salt that will give your broth some flavor all right so my buda has been cooking for about eight minutes and everything looks amazing the rice cakes look nice and supple and tender the ramyan noodles are done the glass noodles are done the cabbage is done of course all the meat's done it's all pre-cooked can't wait to taste this so monty recommends eating this with rice so i'm gonna get a little bit of everything in my bowl all right hmm that is fantastic i love those glass vermicelli noodles i've had glass noodles before but these ones are particularly chewy and they absorb all the sauce from the stew love those let me have some rice cake the rice cake is fantastic too it has the same squishy bouncy texture as mochi they have some of the rice and the rice absorbs all the stewie sauce as well and the sauce is fantastic you distinctly taste the kimchi which has a great fermented tangy cabbagey flavor full of garlic and chili wonderful i just had some of the sausage which is great nice and smoky kind of porky let me try the tofu and i love what happens when you cook tofu it gets kind of slippery and squelchy but still kind of firm it's the perfect little background for any kind of seasoning that you want to add because it doesn't really have much flavor but in this case it just soaks up all the stew broth wonderful let's try a little bit of spam really salty salty a little bit fatty it gets softer in texture and it does lend a good amount of salt to the broth as well let's have some vegetable what happens with the vegetables you get that fermented kimchi which is nice and tangy and then you have the fresh cabbage in there which is nice and sweet you get this nice combination of sweet and tangy cabbage there's a little bit of spice in here as well but it's just pleasantly spicy just a tiny little bit of background burn but just enough to kind of warm you up but you still can taste all the flavors love this love this i'm gonna have a little bit of meat so there you have it army base too thank you so much manche for the recipe thank you guys so much for suggesting that i make this and yeah i hope you guys try it if you do share it with me on social media i'd love to see your results share this video with your friends so they can make it to follow me on social media and i shall see my next one toodaloo take care mmmgreetings my beautiful lovelies hello it's emmy welcome back today i'm going to be making burrei jige which is korean army base stew now when this was first brought to my attention it sounded absolutely fascinating so i am here today to make it because i have never tasted it before so buddha jige literally translates into army base two it was invented post-korean war in the 1950s when there was not a lot of food around and army bases had lots of canned food american army bases had lots of canned food so this jig or stew contains lots of processed foods canned prepared foods that were found on the army bases including baked beans hot dogs and spam sounds amazing right absolutely amazing so i love spicy foods i love korean food and i'm super excited to see this korean take on using these processed foods including american cheese so i looked at a lot of army based stew recipes and mine's going to be adapted from monchi's recipe if you don't know manji she's the queen of korean cookery here on youtube i'll put a link down in the description all right so let's go ahead and get started first things first we're going to prepare our broth you're going to need a piece of kelp in japanese this is called kombu in korean i'm not sure korean friends do let me know what this is called in korean but this is just a big sheet of kelp so here's my pot of hot water i'm going to add my kelp to that and i'm gonna add two dried shiitake mushrooms these little anchovies are gonna give the stock a lot of flavor we're gonna use eight of them but we do have to do a little bit of work we've got to take off their heads and as munchie says take out their guts to this little black part i'm going to take that part out so munchy has a really nice tea basket that she likes to use for making her stock i'm just going to use my little tea basket holder here this is definitely makeshift i'm gonna use a little bit of foil and seal it up fish are gonna break down in the stock and this way it makes it really easy to remove the fish now i'm gonna place my little basket of fish in there and that's to boil for 25 minutes okay let's go friends so while the stock is cooking we're going to prep our other ingredients and this is an ingredient we need and this is korean vermicelli these are noodles that are also called glass noodles they're made out of sweet potato and they've got kind of this gray color to them so here are the noodles we want to let them soak for 30 minutes just in regular water just so they're nice and soft and ready to be placed into our stew so let that soak so next we're going to make our hot pepper paste this is going to add another layer of flavor to our stew and here in this bowl i've got two tablespoons of water for that i'm going to add one teaspoon of sugar one teaspoon of soy sauce two tablespoons of hot chili flakes not the kind that you put on pizza but this kind this is the korean chili powder flakes look at that color gorgeous one tablespoon of gold which is red pepper paste this stuff is so flavorful love it one tablespoon of that ah and then we're gonna add six cloves of minced garlic i'm gonna go get my press where's my fries i'm gonna use my little squisher i've cut some of these clothes in half because this press is a little bit small so i don't think i'm adding more than six cloves although i do love garlic yummy yummy yummy yummy all right can you hear the leaf blower yes spring has sprung so that means people are maintaining yards we're gonna mix this into a luscious beautiful paste okay so while the soup continues to bubble away we're gonna prep the rest of our ingredients so we're going to chop up some cabbage about a half cup just into little bite size pieces flake that up a little bit i'm going to use six green onions let me cut the whites in half a little bit so they're a little bit more manageable now we're going to chop let me get my compost bucket here my kitchen's smelling good okay dump this into my compost okay that's what this by the way is sometimes you see this in the background this is my cauldron of compost yes okay now now we're ready to cut our tofu so i cut my vegetables first now i'm going to cut my tofu because there's so many ingredients we don't need too much of any one ingredient i'm just going to cut a few slices of that this is firm tofu if you ever buy a block of tofu and you need to store it i recommend putting it in water change the water every day and should last you a few days and now we're going to cut our meat so all this meat is pre-cooked it's just a matter of getting it cut up meat number one spam i like getting the one that's reduced sodium all right there it is and it's all of its pink beauty if you haven't seen my spam music video i highly recommend it i will put the link there and there you can actually use the can as a musubi mold brilliant brilliant so in that video i learned that if you squeeze the can while inverting it the spam likes to come out better oh there it goes yes there's our meat and we're just going to slice this very thinly because it's very very salty just about five slices should be enough next i have a hot dog i'm gonna cut that up into slices and the korean market i found these and these are little tiny smoked sausages fully cooked and in manche's recipes she uses kielbasa and this is very very similar to that have a nice smoky flavor but the grind of the meat is a little bit coarser than say a hot dog alrighty so i strained my soup so i took out the anchovies and the kelp and i've reserved the mushrooms i'm going to slice those up so we can add those to the stew as well delicious shiitake mushrooms so like korean bbq this stew is cooked in front of you which is wonderful i love the idea of cooking together and sharing and imbibing while the food is being made love that so got my little portable grill here and i've got myself a little shallow pot to cook this in all right so let's go ahead and start building our stew we're gonna place our cabbage in the bottom and our mushrooms enoki mushrooms shiitake mushrooms kimchi oops 12 rice cakes here cakes 12 rice cakes our onions tofu here our spam our hot dogs and sausages baked beans and of course our seasoning paste so beautiful and our beautiful broth we're gonna add about four cups then we're gonna add our sweet potato noodles too yes look how beautiful this is so one slice of cheese right on top boop so everything is starting to simmer and it smells amazing i can smell the tangy kimchi the garlic the chili now i'm going to give everything a little bit of stir everyone starts getting friendly in here looks so good pretty much everything in here is cooked already except the vegetables and stuff so it doesn't require a lot of cooking just basically until our noodles are tender so let's i want to break up my tofu stir it gently what a perfect dish for winter right it's bubbling it's like a cauldron of that of spicy rich stew okay now it's really going so at this point i'm going to add my watercress i'm going to save some of it for garnish and my half block of ramen noodles instant famine noodles right in the middle these are my favorite samyang hot chicken noodles i love the texture of the noodles oh i almost forgot when you're making your stock and you add your dried kelp and you add your dried anchovies and your dried shiitake mushrooms don't forget to add one teaspoon of salt that will give your broth some flavor all right so my buda has been cooking for about eight minutes and everything looks amazing the rice cakes look nice and supple and tender the ramyan noodles are done the glass noodles are done the cabbage is done of course all the meat's done it's all pre-cooked can't wait to taste this so monty recommends eating this with rice so i'm gonna get a little bit of everything in my bowl all right hmm that is fantastic i love those glass vermicelli noodles i've had glass noodles before but these ones are particularly chewy and they absorb all the sauce from the stew love those let me have some rice cake the rice cake is fantastic too it has the same squishy bouncy texture as mochi they have some of the rice and the rice absorbs all the stewie sauce as well and the sauce is fantastic you distinctly taste the kimchi which has a great fermented tangy cabbagey flavor full of garlic and chili wonderful i just had some of the sausage which is great nice and smoky kind of porky let me try the tofu and i love what happens when you cook tofu it gets kind of slippery and squelchy but still kind of firm it's the perfect little background for any kind of seasoning that you want to add because it doesn't really have much flavor but in this case it just soaks up all the stew broth wonderful let's try a little bit of spam really salty salty a little bit fatty it gets softer in texture and it does lend a good amount of salt to the broth as well let's have some vegetable what happens with the vegetables you get that fermented kimchi which is nice and tangy and then you have the fresh cabbage in there which is nice and sweet you get this nice combination of sweet and tangy cabbage there's a little bit of spice in here as well but it's just pleasantly spicy just a tiny little bit of background burn but just enough to kind of warm you up but you still can taste all the flavors love this love this i'm gonna have a little bit of meat so there you have it army base too thank you so much manche for the recipe thank you guys so much for suggesting that i make this and yeah i hope you guys try it if you do share it with me on social media i'd love to see your results share this video with your friends so they can make it to follow me on social media and i shall see my next one toodaloo take care mmm\n"