Korean Army Stew, Christmas Edition

Serving 4
Preparation Time 20 mins
Skill Easy

1 Large Onion (White)
1 Leek
2 stalks Spring onion
1 cup Kimchi (preferably aged kimchi)
200g FairPrice Honey Baked Ham (Christmas Deli pre-order)
½ rack FairPrice Gochujang Pork Ribs (Christmas Deli pre-order)
200g FairPrice Roulade Pork Belly (Christmas Deli pre-order)
1 Snail Sausage
1 Large King Oyster Mushroom
1 bundle Enoki Mushrooms
5 Prawns (large king/tiger prawns)
½ Firm tofu
1 wheel Brie or Camembert
1 block Parmigiano reggiano
2 packs Shin Ramyun (or similar brand)

2 tbsp Gochujang
2 tbsp Korean Chilli Flakes
Light soy sauce (to taste)
Sugar (to taste)
Black Pepper (to taste)
2 cloves Garlic
3 cups Korean beef/chicken broth (can use powdered stock)

  1. In a bowl, beat the unsalted butter and 50g icing sugar with a stand mixer until it turns white.
  2. Mix the soup ingredients and put them into the pot.
  3. Slice the ingredients and fan them out in the pot.
  4. Place ⅔ cup of the kimchi in the middle of the pot.
  5. Lay the ramen on top of the kimchi. Lay the remaining kimchi on top of the ramen, then place the brie cheese on top.
  6. Grate the Parmigiano Reggiano cheese over all the ingredients.
  7. 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!
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