Ryu Soo-young’s Golden Recipe! Spicy and Rich Budae-jjigae (& Rosé Budae-jjigae)
Ryu Soo-young’s Golden Recipe! Spicy and Rich Budae-jjigae (& Rosé Budae-jjigae)
Complete Guide to Ryu Soo-young’s Budae-jjigae Golden Recipe from ‘Stars’ Top Recipe’! Including Rosé Budae-jjigae Sauce
Introducing Chef Ryu Soo-young’s special Budae-jjigae recipe from ‘Stars’ Top Recipe’! We’ll guide you through making a hearty, spicy basic Budae-jjigae and a creamy, flavorful Rosé Budae-jjigae. Easily recreate these delicious dishes at home. Prepare a meal that will delight the whole family tonight!
Basic Budae-jjigae Ingredients- 1 can Spam (approx. 200g)
- 3 frankfurter sausages
- 1/8 head cabbage
- 1/2 onion
- 1 stalk green onion
- 1 handful tteokbokki rice cakes
- 2 Tbsp baked beans
- 2 Tbsp ketchup
- 3 Tbsp minced garlic (generous amount)
- 1 packet Sari Gomtang ramen (noodles and soup base)
- 1 liter water
- 1 slice cheddar cheese
Budae-jjigae Seasoning Ingredients- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp fish sauce
- 1 Tbsp soy sauce
- 1 tsp sugar
Rosé Budae-jjigae Additional Ingredients- 150ml heavy cream
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp fish sauce
- 1 Tbsp soy sauce
- 1 tsp sugar
Rosé Budae-jjigae Additional Ingredients- 150ml heavy cream
Cooking Instructions
Step 1
First, let’s make the broth that will give our Budae-jjigae its deep flavor. Dissolve 1 packet of Sari Gomtang ramen soup base in 1 liter of water, stirring well to ensure there are no clumps. We’ll use the ramen noodles later as an addition!
Step 2
Now, it’s time to prepare the seasoning paste that will be key to the Budae-jjigae’s taste. Combine 1 Tbsp gochujang, 1 Tbsp gochugaru, 1 Tbsp fish sauce, 1 Tbsp soy sauce, and 1 tsp sugar. Mix them well. You can easily create this golden ratio seasoning with a ‘1:1:1:1’ ratio (excluding the sugar).
Step 3
Next, we’ll prepare the processed meats. Slice the Spam as thinly as possible; this helps the flavor infuse better into the broth. For the frankfurter sausages, slice 2 of them lengthwise and thinly at an angle, and cut the remaining 1 into round slices. Using different cuts of sausage adds variety and makes it seem like there are multiple types of ham in the stew.
Step 4
Thinly slice the onion into strips, and cut the green onion diagonally. Chop the cabbage into bite-sized pieces.
Step 5
Get a wide pot ready. Arrange all the prepared ingredients—meats, vegetables, and tteokbokki rice cakes—around the edges of the pot for a visually appealing presentation.
Step 6
In the center, add the tteokbokki rice cakes and 2 Tbsp of baked beans, adjusting the amount to your preference. It’s best not to add all the seasoning paste at once; you can adjust it later by tasting. Ryu Soo-young’s special touch for Budae-jjigae: generously add 3 Tbsp of minced garlic! Chef Ryu Soo-young used a blender to fill a rice bowl completely, which he calls the ‘Heungbu Hyungnae style’.
Step 7
Place 1 slice of cheddar cheese on top of the ingredients. Pour in about 700ml of the prepared broth. It’s advisable not to pour all the broth in at the beginning; you can add more later if needed. If the broth runs low, you can add the remaining broth or some water.
Step 8
Bring the stew to a boil over high heat. Cover with a lid and cook for about 5 minutes to allow the ingredients to meld together.
Step 9
Once the ingredients have softened and blended, add the Sari Gomtang ramen noodles. Also, add 2 Tbsp of ketchup at this stage. Adding ketchup introduces a pleasant acidity that enriches the overall flavor of the broth.
Step 10
Continue to simmer for a little longer until the noodles are cooked. Your delicious Budae-jjigae is almost ready!
Step 11
After enjoying a satisfying Budae-jjigae dinner, we’ll use the leftovers the next day to create an even more special Rosé Budae-jjigae. You’ll be surprised by its unique charm!
Step 12
Pour 150ml of heavy cream into the leftover Budae-jjigae. This adds a creamy Rosé sauce element. Now, gradually add the reserved seasoning paste to taste, adjusting the flavor to your liking. I also added some extra tteokbokki rice cakes for a chewier texture.
Step 13
Stir everything together well, ensuring all ingredients are combined. Then, simmer over medium heat until bubbly. It’s important to let the Rosé sauce meld thoroughly with the other ingredients.
Step 14
Finally, sprinkle with finely chopped green onions as a garnish. This adds freshness and visual appeal to your Rosé Budae-jjigae.
Step 15
And there you have it! Ryu Soo-young’s Rosé Budae-jjigae, incredibly easy to make! It offers a delightful contrast to the spicy Budae-jjigae and is sure to captivate your taste buds. Enjoy your meal!
