Korean Army Stew, Christmas Edition
Search
Shopping cart
Cart
Video preview image

Korean Army Stew, Christmas Edition

Gathering more reviews
·
Rate this recipe
Recipe info icon

Level

easy

Recipe info icon

Cooking

15 min

Recipe info icon

Preparation

20 min

Ingredients

Servings

4
Large Onion
(White)
1
Leek
1
Spring onion stalks
2
Kimchi (preferably aged kimchi)
1 cup
FairPrice honey baked ham (Christmas Deli pre-order)
200 g
rack FairPrice gochujang pork ribs (Christmas Deli pre-order)
12
FairPrice Roulade pork belly (Christmas Deli pre-order)
200 g
Snail sausage
1
large King oyster mushroom
1
Enoki mushrooms
1 bundle
Prawns
(large king/tiger prawns)
5
Firm tofu
12
wheel Brie or Camembert
1
Parmigiano reggiano
1 block
Shin Ramyun (or similar brand)
2 packs
Soup Base
Gochujang
2 tbsp
Korean Chilli Flakes
2 tbsp
Light soy sauce to taste
Sugar
(to taste)
Black pepper to taste
Garlic
2 cloves
Korean beef/chicken broth (can use powdered stock)
3 cups

How to cook

Put it all together

  • Mix the soup ingredients and put them into the pot.
  • Slice the ingredients and fan them out in the pot.
  • Place ⅔ cup of the kimchi in the middle of the pot.
  • Lay the ramen on top of the kimchi. Lay the remaining kimchi on top of the ramen, then place the brie cheese on top.
  • Grate the Parmigiano Reggiano cheese over all the ingredients.
  • Cook the stew and cover with a lid to create steam so the cheese will melt nicely over the ingredients. Serve it to guests while still bubbling in the pot!
Tried this recipe? Rate it!
Shop ingredients