This is a vegan Budae Jjigae 부대찌개 or Korean Army Base Stew made using vegan luncheon meat, mushrooms, tofu, and some vegan cocktail sausages. This is my take on Budage Jjigae or spicy sausage stew usually composed of different American processed food such as sausages, ham, spam/luncheon meat, kimchi, and sometimes even beans.
For the luncheon meat, I pan-fried mine over a non-stick pan until lightly brownd since the ones I used from Omnipork are very soft if there's not cooked. So pan-frying them will make sure they're firm when placed in the stew.
Heat a medium-sized pot over medium heat, mine was around 20-cm or 8-inches in diameter.
Once hot, add in the kimchi. I like to sauté my kimchi for 1-2 minutes. Afterwards, add in the sauce base mix.
Assemble the mushrooms, tofu, luncheon meat, sliced sausage around the pot.
Pour in the vegetable broth and top with the green onions. Cover the pot and leave the jjigae to come to a boil. Once it boils, allow the mushrooms to cook down. Taste the soup and feel free to season with salt, to taste, if needed.
If using noodles, add in the noodles or until ready to enjoy and then cook until chewy.
Budae jjigae is meant to be served hot-pot style so if you have a portable gas range, you can prepare everything then serve this at the dining table and cook it while you're enjoying!
Gochujang and Gochugaru
If you don’t have gochugaru or Korean red peper/chili flakes, you can just add 1/2 more gochujang or chili paste
If you don't consume alcohol, you can just use vegetable broth.