Army Stew with Organic Brown Rice Spaghetti

Get ready for a festival of flavours with this Army Stew recipe made better with Naturel Organic Brown Rice Spaghetti! A delightful fusion of spicy Korean flavours, rich broth, and a hearty mix of meat and vegetables simmered to perfection.

45 mins


4 pax


Adjust Servings
3 cloves cloves garlic, chopped
2 tbsp Gochujang red pepper paste
2 tbsp Korean hot pepper flakes
1 tbsp soy sauce
1 tbsp sugar
2 tbsp water
For Stew:
100g Naturel Organic Brown Rice Spaghetti
250g pork shoulder, sliced
250g chicken thigh meat, cut into bite-size
2 tbsp salt
2 dashes of white pepper
2 tbsp grated ginger
4 large prawns, remove sharp edges, vein and body shell
1x firmed beancurd, cut into 1 cm cube
1 bunch enoki mushroom
4x shiitake mushroom, cut into quarters
120g cabbage, cut into thick slices
1/2 yellow onion, sliced
100g kimchi, chopped
2 spring onions, cut into 1-inch pieces
1 egg
1L chicken stock


Step 1: Prepare the ingredients:
- Chicken: Marinate with 1 tsp salt, a dash of white pepper and grated ginger.
- Pork: Marinate with 1 tsp salt, a dash of white pepper and grated ginger.
- Seasoning paste: Mix all the ingredients together.
- Naturel Organic Brown Rice Spaghetti: In a pot, boil 2L water. Add 1 tsp salt and pasta. Cook for 8 minutes. Once it is cooked, transfer it into a bowl of ice water and set aside.
Step 2: Stew and Serve
- In a shallow pot, lay the ingredients as per the sequence in the video.
- Cabbage and yellow onion: Cover the pot’s bottom entirely.
- Lay the prepared ingredients onto the shallow serving pan with ½ of the seasoning paste.
- Gently pour in the chicken stock until the ingredients are 90% covered. Let it stew for 5 - 8 mins until all the flavour comes together. Adjust your taste with the seasoning paste.
- Top it up with 1 egg and sprinkle spring onion.