Having enjoyed their main dishes, we decided to return to Mukbang to try their hotpots. As we have never seen it offered at other Korean restaurants in Adelaide, we decided to order their Army Base Stew, also known by its Korean name of Budae Jjigae. After the Korean War, food was scarce in Korea resulting in processed foods, such as Spam, sausages and baked beans, from the US military bases being a great supplement. Surprisingly the dish started as a stir-fried snack before anchovy broth, gochujang (Korean chilli paste) and kimchi was added to make it the stew it is today.
Mukbang's Army Base Stew consisted of ham, sausage, Spam, baked beans, ramen, macaroni, kimchi, tofu and various vegetables served in a 'dry' state. A staff member then poured stock over the ingredients. To prepare the dish, mix the gochujang into the broth before letting it come to the boil. Most of the ingredients were already cooked so the cooking time was notably shorter compared to other hotpots.
Uncooked Army Base Stew (Photographed by Jonathan Phoon)
The sausages and Spam imparted a slight smoky taste to the broth and the firmer cabbage was a good contrast to the softer ingredients. We liked the tofu because it took on the flavour of the broth when eaten. Take a bit of care when drinking the broth as the gochujang and kimchi give the stew a potent spicy punch. Accompanying the dish were kimchi and fried beansprouts which added crunch to the dish.
Army Base Stew (Photographed by Jonathan Phoon)
In addition to the hotpot, we also ordered the Seafood Pancake to accompany our meal. Compared to the Kimchi Pancake we had during our last visit, the Seafood Pancake had a softer texture and the seafood mixed into the batter gave the dish its meaty texture. Some dipping sauce was provided for you to add a bit of saltiness, if you want to.
Seafood Pancake (Photographed by Jonathan Phoon)
Kimchi and Fried Bean Sprouts (Photographed by Jonathan Phoon)