Korean Spicy Hotpot / Budae Jjgae Army Stew 韩式火锅
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Korean
Serves: 2
  • some pork bones (for cooking the soup broth)
  • 2 litre of water
  • some mini cheese sausages
  • some imitation crabsticks, halved
  • some carrots, sliced
  • some SPAM, diced
  • some shitake mushrooms, sliced
  • some button mushrooms
  • some kimchi
  • some cabbages
  • 200g pork collar
  • 4-5 stalks of spring onion, sectioned
  • ½ onion, sliced
  • 2 slices of cheddar cheese
  • 1 piece of instant noodle

  • For the pork marinade:
  • 2 tbsp Korean hot chili paste
  • 2 tsp garlic powder
  • 2 tsp sesame oil

  • For the soup paste:
  • 2 tbsp Korean hot chili paste
  • 1 tbsp garlic powder
  • 1 tbsp sweet rice vinegar
  • 2 tsp sesame oil

  1. Cook the soup broth with pork bones and allow it to simmer for at least 2 hours on low heat.
  2. Drain away the pork bones, reserving the broth.
  3. Marinate 200g of thinly sliced pork loin with the pork marinade. Mix all the marinade ingredients and allow it to stand for at least 30 minutes in the fridge.
  4. Prepare the soup paste by combining all of the ingredients. Add the soup paste to the pork broth and stir till all the paste are well dissolved.
  5. Slice / Cut the hotpot ingredients as desired and arranged them neatly in the hotpot. Add the spring onion and onion on top of the hotpot ingredients.
  6. Add the soup broth into the hotpot and cover it with a lid. Allow it to cook till the soup boils.
  7. Add instant noodles and cheese slices as desired. Enjoy !!!
Recipe by Eat What Tonight at https://eatwhattonight.com/2015/10/korean-spicy-hotpot-budae-jjgae-army-stew/