Ingredients
Scale
- 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
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!