Vegan Army Base Stew

Army Base Stew (Budae Jjigae) is a popular hot pot stew served in restaurants and bars in Korea.

The traditional version incorporates American processed meats such as hot dogs and spam with Korean ingredients. See my previous post here:  Army Base Stew

This week, I posted a series of vegan recipes which included Korean Vegetable Broth and Vegan Kimchi. This dish incorporates these recipes to make my version of vegan army base stew. 

What I love about this dish is its versatility. Add tofu, kimchi and whatever vegetables you have on hand, along with the sauce and broth. (Add vegan meat substitutions if you have some)

Make ahead tip for busy weeknights: Add the ingredients and sauce to the pot and place in the fridge in the morning. When ready to eat, add the broth and continue with directions.

Bring broth to a boil and simmer for 5 minutes. Rice cakes, zucchini and green onions are added next since these ingredients only need a few minutes of cooking time.  Dry ramen noodles can also be added but the pot was too small for me to cook the noodles!

I included these ingredients as that’s what I had available so substitute ingredients and vegetables to your preference.

Vegan Army Base Stew

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 8 oz soft or firm tofu, sliced 
• 1/2 onion, sliced 
• 1/2 cup mushrooms, sliced 
• 1 cup soybean sprouts 
• 1 cup kimchi 
• 1/2 zucchini, sliced
• 2 garlic cloves, minced 
• 2 cups Korean Vegetable Broth ( or vegetable broth) 
• salt and pepper to taste
• 1 green onions, sliced
• Optional: red or green chilis, slice
• Optional: rice cakes or ramen noodles 

Sauce ( Adjust based on taste or quantify) 

• 1/2 Tablespoon Gochugaru (Korean pepper flakes)  - more or less to taste 
• 1 teaspoon sugar 
• 1/4 teaspoon black pepper
• 1 Tablespoon soy sauce
• 1 Tablespoon Gochujang (Korean red pepper paste), more or less to taste 
• 1 Tablespoon water to help mix together 

Instructions

In a pot, arrange the tofu, onions, mushrooms, soy bean sprouts, kimchi, garlic and optional chili pepper.  Add the sauce in the middle of the pot and pour in the broth.  Cover and bring to a boil.

Reduce heat and simmer for about 5 minutes. Taste and add salt, pepper or any other other seasonings to taste. 

Add the rice cakes, zucchini, green onions, and ramen noodles. Simmer uncovered until the rice cakes and/ or noodles are cooked, stirring to combine the sauce. 

Did You Make This Recipe?

Would love to see your dish! Tag me on Instagram at @lovekoreanfood_.