Today’s post is a little bit different because I have something to show all of you! I’m super proud (and SCARED!) to announce that I’ve created my first YouTube video! I’ve wanted to do YouTube foodie videos for a long time now but never found the time (excuse #1), took the time to learn video editing skills (excuse #2) and always felt like I looked uncomfortable on camera (excuse #3).
Well, I’ve gotten over all those excuses and finally posted it this morning!!!! GAH.
I hope you guys enjoy it, and if you do please support by subscribing or giving it a like!! I will love you FOREVERR!
Click the picture below to watch. 🙂
Simple Budae Jjigae Korean Army Stew Recipe
Serves 1 to 2
1/2 cup kimchi
1 tbsp gochujang
A handful of rice cake slices
2 sausages or 1/4 can of spam, sliced into 1/4-inch thin
1 cup napa cabbage
1 cup bok choy
1/2 cup zucchini, sliced into 1/4-inch thin
1/2 cup king oyster mushroom, sliced into 1/4-inch thin
1/2 cup enoki mushrooms
1 cup of Campbells Chicken Broth (No Salt or Less Salt) – adjust to taste
1 or 2 slices of American cheese OR 1/2 cup of shredded cheese
1 package of instant ramen noodles or udon noodles
Arrange the first 9 ingredients nicely into a pot. Turn on stove at medium-high heat. Pour in the chicken broth and close the lid. When boiling, add the instant noodles and cover with lid again and reduce heat to low-medium. After 3 minutes, open the lid, and stir all the ingredients together. Top with cheese and let it melt. Leave the stove on simmer (to keep it consistently warm) or turn it off. Then enjoy the budae jjigae (korean army stew)!!