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Korean Army Stew with immi

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  • Author: Kevin Lee


  • 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


  1. In a large pot, add the trumpet mushrooms, enoki mushrooms, shiitake mushrooms, hot dogs, tofu, kimchi, and assorted veggies.
  2. For the broth flavoring, whisk together chili paste, soy sauce, mirin, minced garlic, sugar, sesame oil, water and veggie stock and let it boil.
  3. Once boiling, place immi noodles over the top and simmer for ten minutes.
  4. Mix everything up to ensure the flavours are well combined.
  5. Serve the piping hot Korean Army Stew with immi noodles and enjoy the hearty and flavorful dish!