Budae Jjigae, or Army Stew, is a vibrant and flavorful Korean dish born from post-war resourcefulness. This hearty stew, a true reflection of Korean culinary ingenuity, cleverly combines readily available ingredients like Spam, sausages, and kimchi with more traditional elements for a surprisingly delicious and deeply satisfying result. Its rich, savory broth, infused with the spicy kick of gochujang and the umami depth of other seasonings, is a testament to the magic of simple ingredients perfectly combined. The unique blend of textures and tastes makes Budae Jjigae a truly unforgettable culinary experience.
Beyond its fascinating history, the beauty of Budae Jjigae lies in its adaptability. Feel free to adjust the ingredients to your preferences, making it a truly personalized dish. Ready to create your own authentic bowl of this iconic Korean stew? Let's dive into the step-by-step process and bring the deliciousness of Budae Jjigae to your kitchen.
Tools Needed
- Shallow pot
- Whisk
- Portable stove (optional)
Ingredients
- Gochugaru (Korean red pepper flakes): 6 tbsp
- Soy sauce: 3 tbsp
- Fish sauce: 2 tbsp
- Rice wine or Soju: 2 tbsp
- Sugar: 1 tbsp
- Salt: 1 tsp
- Doenjang (Korean fermented soybean paste): 1 tsp
- Black pepper: 1/4 - 1/2 tsp
- Water: 1/4 cup
- Chopped garlic: 2 tbsp (8-10 cloves)
- Spam
- Hot dogs: 2
- Firm tofu: 1/4 block
- Green onions: 4-6
- Kimchi: 1 cup
- Rice cakes (tteok): 2 oz
- Breakfast sausage
- Baked beans: 2 tbsp
- Tangmyeon (glass noodles): 4 oz
- Mushrooms
- Korean beef or chicken stock: 5 cups
- American cheese: 1 slice
Step-by-Step Instructions
Step 1. Prepare Ingredients and Sauce
- Whisk together gochugaru, soy sauce, fish sauce, rice wine/soju, sugar, salt, doenjang, black pepper, water, and garlic.
- Slice spam, hot dogs, and tofu. Thinly slice green onions.
Step 2. Assemble the Stew
- Layer kimchi, rice cakes (soaked in warm water for 15 minutes), spam, hot dogs, tofu, breakfast sausage (broken down), green onions, and baked beans in the pot.
- Add glass noodles (soaked in warm water for 20 minutes) and mushrooms.
Step 3. Simmer and Cook
- Pour in half of the prepared sauce and 5 cups of Korean stock (chicken or beef stock can be substituted).
- Bring to a boil over high heat, then reduce to medium and simmer. Stir occasionally to combine sauce and soup.
- Add ramen noodles during simmering, or at the end.
Step 4. Serve
- Top with a slice of American cheese and serve hot.
Read more: Instant Pot Chinese Beef Brisket Stew (蘿蔔燜牛腩) - Easy Recipe
Tips
- This recipe makes enough for 2-4 servings. You can double the recipe for a larger batch.
- Traditionally, Budae Jjigae is cooked and served at the table. If you don't have a portable stove, cook it completely before serving.
- Ground meat (pork, turkey, or chicken) can be used instead of sausage.
Nutrition
- Calories: 600-800
- Fat: 30-45g
- Carbs: 50-70g
- Protein: 35-45g
FAQs
1. Can I substitute ingredients in Budae Jjigae?
Absolutely! Budae Jjigae is known for its adaptability. Feel free to swap out sausages, add different vegetables, or use whatever protein you have on hand. Experiment and make it your own!
2. What kind of kimchi is best for Budae Jjigae?
Almost any kimchi works! However, a well-fermented kimchi with a good balance of sourness and spiciness will add the best depth of flavor to the stew.
Enjoy your delicious, homemade Budae Jjigae! This hearty and flavorful stew is perfect for a satisfying meal any time of year. Now go forth and impress your friends and family with your newfound Korean cooking skills!