Korean Army Stew (Budae Jjigae)
Watermelon Shaved Ice

A bold, spicy Korean Army Stew packed with noodles and savory fixings, perfectly balanced by a refreshing, homemade watermelon shaved ice dessert.

Ingredients

• 200 g Napa cabbage
• 150 g kimchi
• 100 g beef slices
• 50 g crab sticks
• 50 g fish cakes
• 1 unit zucchini
• 3 units mushrooms
• 0.5 unit red onion
• 1 block instant noodles
• 1 slice cheese
• 1 unit egg
• 2 tbsp Korean spicy paste
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 small watermelon
• 100 ml milk
• 2 tbsp yogurt
• 1 tsp black sesame seeds

Instructions

1. 1Prepare the zucchini

   

   Place the zucchini on a wooden cutting board and slice it into uniform rounds. These slices will add a fresh, tender texture to your Army Stew.

   Tip: Keep the slices consistent in thickness so they cook evenly in the broth.
2. 2Score the mushrooms

   

   Using a sharp knife, carefully cut a cross (X) pattern onto the top of the mushroom caps. This not only enhances the visual presentation but also helps the mushrooms absorb more of the flavorful broth.

   Tip: Press lightly to ensure you dont cut all the way through the cap.
3. 3Prepare the red onion

   

   Cut the red onion into large, bite-sized chunks. These chunky pieces will hold their structure while stir-frying and simmering in the stew.

   Tip: Red onion provides a slightly sweeter flavor profile that balances the spicy kimchi well.
4. 4Stir-fry aromatics and kimchi

   

   Heat oil in your stew pot and add the red onion chunks and kimchi. Stir-fry over medium heat until the onions soften slightly and the kimchi becomes fragrant, releasing its deep flavor into the oil.

   Tip: Sautéing the kimchi first is key to developing a rich, savory base for your army stew broth.
5. 5Layer the Napa cabbage

   

   Place the fresh Napa cabbage leaves into the pot directly over the stir-fried onion and kimchi base. This creates a solid foundation for the remaining ingredients.

   Tip: The cabbage will wilt and release liquid as it cooks, which helps build the broths depth.
6. 6Assemble the stew ingredients

   

   Arrange the slices of beef, crab sticks, fish cakes, mushrooms, and zucchini neatly on top of the cabbage layer. Grouping them by type makes for a beautiful, appetizing presentation.

   Tip: Aim for an even distribution so that all ingredients are covered by the broth once added.
7. 7Add the spicy sauce

   

   Pour the prepared mixture of Korean spicy paste, soy sauce, sugar, and water over the layered ingredients in the pot. The sauce will infuse the beef, fish cakes, and vegetables with a deep, spicy-savory flavor as the stew simmers.

   Tip: Ensure the sauce covers the base ingredients well, but dont worry about complete coverage, as the vegetables will release water during cooking.
8. 8Prepare watermelon balls

   

   Using a melon baller, scoop out round balls from the flesh of the halved watermelon. These fresh, sweet melon spheres will be used as a topping for the final shaved ice dessert.

   Tip: Make sure the watermelon is chilled before scooping to get clean, firm balls that hold their shape.
9. 9Add noodles and cheese

   

   Once the stew has simmered, gently place a block of instant noodles and a slice of cheese on top of the simmering ingredients. The cheese will melt into the broth, adding a creamy, rich consistency to the spicy Korean Army Stew.

   Tip: Push the noodles slightly into the broth so they cook evenly without becoming too soft.
10. 10Add the egg

    

    Carefully crack a fresh egg directly onto the instant noodles in the pot. Let it cook for the remaining time until the white is set but the yolk remains slightly runny to provide a velvety texture to the stew.

    Tip: Crack the egg into a small bowl first to avoid getting shell fragments in the stew.

Storage & Reheating

Burn It Off

Frequently Asked Questions