Camping Recipe: Campfire Budae Jjigae

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If you’re tired of having hotdogs and hamburgers around the campfire, try something different and make this campfire budae jjigae the next time you go camping. This dish is sure to leave a lasting impression on your family and friends.

Ingredients

Recipe adapted from one on FoodNetwork.com

  • 1/2 cup of gochujang
  • 1/4 cup of kimchi brine
  • 2 tbsps of doenjang (Korean fermented soybean paste)
  • 2 tbsps of gochugaru
  • 2 tbsps of garlic powder
  • 2 tbsps of onion powder
  • 2 tbsps of mirin
  • 1 tbsps of fish sauce
  • 1 tbsp of guk-ganjang (Korean soup soy sauce)
  • 1/4 tsp of ground white pepper
  • 10 cloves of garlic minced

Toppings:

  • 1 cup of roughly chopped kimchi
  • 8 strips of chopped bacon
  • 1 sliced medium onion
  • 1 medium chopped leek (white and light green parts only)
  • One 16-ounce block of sliced firm tofu
  • One 12-ounce can of sliced Spam
  • 5 hot dogs, sliced on a bias
  • Three 4.05-ounce packages of dried ramen noodles
  • 8 ounces of Korean rice cakes, rinsed
  • 2 slices of mozzarella
  • Sliced scallions or Fresno chiles, for topping
  • Steamed rice, for serving

Instructions:

  1. To begin the budae jjigae sauce combine the gochujang, kimchi brine, doenjang, gochugaru, garlic powder, onion powder, mirin, fish sauce, guk-ganjang, white pepper and garlic in a medium bowl.
  2. Set aside this aside. 
  3. For the toppings prepare a campfire and let it burn down to the coals to cook over.
  4. Assemble by arranging the kimchi, bacon, onion, leek and budae jjigae sauce in separate sections over the bottom of a 6-quart cast-iron camp Dutch oven. 
  5. Layer the tofu, Spam and hot dog slices in sections in the dutch oven. 
  6. Carefully pour in 7 cups of water then cover and place in the coals.
  7. Bring everything to a boil and cook, skimming off any foam and fat with a spoon until the broth thickens, or for about 5 minutes. 
  8. Taste and adjust the seasoning based on your taste. 
  9. Add 1/2 cup more water at a time, if it is too salty.
  10. Add the ramen and rice cakes, cover and cook until they are soft and chewy in the center, or for about 4 to 5 minutes.
  11. Lay the mozzarella slices over the ramen during the last minute of cooking. 
  12. Remove the dutch ovenfrom the heat. 
  13. Top with the scallions or chiles, and serve with steamed rice.

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