Instant Korean Army Soup

Ever since I got to sample budae jjigae or military/ army soup during my trip to Korea in 2011, I have been meaning to recreate such dish at home. 

Just a little bit of history...the origins of army soup can be traced back to the period after the Korean War wherein people had to be resourceful in order to survive amidst food scarcity. It was named as such because surplus food from US forces were combined with traditional Korean spicy soup to create the filling fare. 

Lifted off my previous post about my Seoul experience.
 To read more about it, click here.:)

Moving on...so I have been meaning to cook army soup since 2011 but, lo and behold, it would take me 3 years to finally do so hahaha.^^

Tonight, Hubby and I rummaged through our fridge and found the right ingredients for our instant army soup!^^ And I am more than glad to share with everyone how we did it. 

INSTANT ARMY SOUP

Ingredients:

Fresh corn kernels

Hotdogs (cut into bite-sized pieces)

Fishballs

Boiled eggs

Korean instant noodles (spicy variant)

Directions:

1. Boil eggs. Set aside.

2. Boil corn kernels until tender.

3. Throw in hotdogs and fishballs into the casserole .

4. After 2-3 minutes, add instant noodles.

5. Stir the mixture occasionally, adding water as desired or to adjust the level of spiciness.

6. Once the noodles are cooked, remove from fire.

7. Add the boiled eggs.

8. Serve and enjoy!

Tadaaaaaaaah....our "Korean" dinner!^^

In making army soup, any suitable ingredients such as (fresh or leftover) luncheon meat, ham and other cold cuts, plus vegetables and what have you can actually be utilized. Except chocolates, perhaps? LOL ^^

Needless to say, a little creativity in the kitchen can do wonders for this dish.^^