Danny Doughnut’s Korean Army Stew

When the weather is not so favourable outside, this Korean Army Stew is our Chef Danny’s go-to comfort dinner. It’s full of pantry ingredients, it’s warming, and so delicious!

Danny Doughnut’s Korean Army Stew

Servings 4



  • 2 Tbsp Korean chilli flakes or use any chilli flakes
  • ½ Tbsp Korean chilli paste you can use more if you like spice!
  • 1 Tbsp rice wine or mirin
  • ½ Tbsp sugar
  • 1 Tbsp minced garlic
  • 1 Tbsp soy sauce


  • 200 g cocktail sausages sliced (or use any sausage, pork mince, bacon or ham)
  • 200 g tofu sliced
  • 200 g mushrooms sliced
  • 1 spring onion sliced
  • ½ cup store bought kimchi or 1 Tbsp miso paste
  • 2 cups chicken stock
  • 2 cups water
  • ½ can baked beans
  • 100 g instant noodles e.g. ramen noodles
  • 1 slice cheese


  • Mix all sauce ingredients in a bowl.
  • Thinly slice sausages, tofu, and mushrooms. Slice spring onion and set aside separately.
  • Place sausages, tofu, mushrooms, kimchi, and baked beans in a shallow pot. Place the sauce in the middle and pour over stock and water.
  • Cover with a lid, bring to the boil on medium-high heat and simmer for 3 minutes.
  • Add noodles to pot and cook for a further 3 minutes, or until noodles and meat are cooked.
  • Top with cheese and sprinkle over spring onion.
  • Serve with a bowl of rice, if desired.

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