It may have taken some time but it looks like my taste buds have finally warmed up to Korean cuisine. So much so that I even find myself cooking it from time to time… These Korean cooking adventures usually come in quick succession one after the other as there’s usually a tub of kimchi to use up. One of my favourite recipes I’ve tried out to date was this Korean Army Stew. Although I do use the term “recipe” quite loosely because this really entailed throwing into a pan this and that. Minimal effort, maximum taste and comfort; the best combination for a winter meal.



  • 1 L chicken stock

  • 1-2 tablespoons Korean Gochujang chilli paste

  • 1-2 tablespoons dried chilli flakes

  • 3/4 cup kimchi

  • 250 g soft tofu, cut into slices or cubes

  • 6 cocktail Frankfurts, cut into slices

  • 200 g enoki mushrooms

  • 150 g shiitake mushrooms, sliced

  • 1 spring onion

  • Instant noodles, cheese and rice to serve


  1. In a large pot or pan, add the stock, Gochujang paste and chilli flakes, and stir to combine. Add the kimchi, tofu, Frankfurt and mushrooms, and bring to boil over a medium heat.

  2. Prior to serving, add the noodles, cheese and spring onion.

  3. Serve with rice if desired. Enjoy!