SPAM® CLAS­SIC BUDAE JJIGAE ARMY STEW

Chicago Sun-Times - - TASTE -

Courtesy of The Hormel Kitchen

This Korean hot pot fa­vorite is the whole kit and canoo­dle. It’s a fla­vor­ful med­ley of ra­men noo­dles, meats, beans, tofu, and veg­gies sim­mer­ing in a sa­vory chicken broth. Get jjigae with it.

Time: 30 min­utes

Yield: 4 serv­ings

IN­GRE­DI­ENTS

1 (12-ounce) can SPAM. Clas­sic sliced

1 (8-ounce) can pork and beans

7 ounces Kiel­basa, sliced

1 (16-ounce) pack­age firm tofu, sliced

1 cup kim­chi, diced

1/2 onion, sliced

8 ounces mush­rooms, sliced

1 (4.2-ounce) pack­age Korean ra­men noo­dle, with sea­son­ing packet

2 ta­ble­spoons Korean chili flakes

1 ta­ble­spoon Korean chili paste

1 ta­ble­spoon minced gar­lic

2 ta­ble­spoons soy sauce

1/2 tea­spoon black pep­per

4 cups chicken broth

1/4 cup sliced green onions

Hot cooked rice

DI­REC­TIONS

1. In large skil­let over medium high heat, cook SPAM. Clas­sic slices 3 to 5 min­utes or un­til browned.

2. In a large shal­low pot or pan, ar­range SPAM. Clas­sic slices, pork and beans, Kiel­basa, tofu, kim­chi, onion and mush­rooms. Place ra­men noo­dle on top.

3. In a small bowl, com­bine ra­men sea­son­ing packet, chili flakes, chili paste, gar­lic, soy sauce and pep­per.

4. Add the sea­son­ing mix­ture to the pot and pour chicken stock over.

5. Bring the pot to a boil over medi­umhigh heat; cook, stir­ring in the sea­son­ing and noo­dles for 5 to 6 min­utes or un­til noo­dles are ten­der and stew is heated through. Gar­nish with green onions. Serve with rice.

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