Korean Army Stew with immi Published: June 5, 2024|Last Updated: June 25, 2024 Jump to Recipe·Print Recipe Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Korean Army Stew with immi 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Author: Kevin Lee Print Recipe Pin Recipe Ingredients Scale 1x2x3x 2 trumpet mushrooms, sliced ¼ cup of enoki mushrooms 1 shiitake mushrooms, sliced ½ cup of tofu 1 tbsp kimchi 1 hot dog ½ green onions carrots bean sprouts rice cakes immi noodles Broth Flavoring 2 tbsp korean chili flakes 2 tbsp mirin (rice wine) 1 tbsp soy sauce 1 tbsp oyster sauce 1 tbsp minced garlic ½ tbsp korean chili paste (Gochugang) 2 tbsp water 2 cups of veggie stock Cook Mode Prevent your screen from going dark Instructions In a large pot, add the trumpet mushrooms, enoki mushrooms, shiitake mushrooms, hot dogs, tofu, kimchi, and assorted veggies. For the broth flavoring, whisk together chili paste, soy sauce, mirin, minced garlic, sugar, sesame oil, water and veggie stock and let it boil. Once boiling, place immi noodles over the top and simmer for ten minutes. Mix everything up to ensure the flavours are well combined. Serve the piping hot Korean Army Stew with immi noodles and enjoy the hearty and flavorful dish!