Rich and Spicy Beef Bone Broth Budae Jjigae Recipe
Rich and Spicy Beef Bone Broth Budae Jjigae Recipe
Easily Make Budae Jjigae with Deep Beef Bone Broth
Let’s be captivated by the refreshing and spicy taste of Budae Jjigae made with a rich beef bone broth. Find more details at: https://mangoistree.tistory.com/
Main Ingredients- Ready-made beef bone broth (Seolleongtang) 1300ml
- Rice water 700ml
- Spam (small can) 1 piece
- Vienna sausages 1 bowlful
- Napa cabbage 1 bowlful (roughly chopped)
- Onion 1/2
- King oyster mushroom 1
- Green onion 1 stalk
- Red chili pepper 1
- Green chili pepper 1
- Fermented kimchi 1/2 bowlful
- Garlic (for kimchi seasoning)
- Sugar (for kimchi seasoning)
- Sesame oil (for kimchi seasoning)
Seasoning Paste- Gochujang (Korean chili paste) 1/2 Tbsp
- Doenjang (Korean soybean paste) 1/2 Tbsp
- Mirin (cooking wine) 1 Tbsp
- Minced garlic 2 Tbsp
- Grated ginger 1/4 tsp
- Gochugaru (Korean chili flakes) 4 Tbsp
- Soup soy sauce 2 Tbsp
- Gochujang (Korean chili paste) 1/2 Tbsp
- Doenjang (Korean soybean paste) 1/2 Tbsp
- Mirin (cooking wine) 1 Tbsp
- Minced garlic 2 Tbsp
- Grated ginger 1/4 tsp
- Gochugaru (Korean chili flakes) 4 Tbsp
- Soup soy sauce 2 Tbsp
Cooking Instructions
Step 1
First, let’s prepare the special seasoning paste that will define the rich flavor of this Budae Jjigae. In a bowl, combine 1/2 Tbsp Gochujang, 1/2 Tbsp Doenjang, 1 Tbsp Mirin, 2 Tbsp minced garlic, 1/4 tsp grated ginger, 4 Tbsp Gochugaru, and 2 Tbsp soup soy sauce.
Step 2
Using a spatula or spoon, mix all the seasoning ingredients thoroughly until well combined and smooth, ensuring there are no lumps. This pre-made paste will elevate the overall flavor profile of your stew.
Step 3
Now, let’s get the main ingredients for the Budae Jjigae ready. We’ll be using 1300ml of ready-made beef bone broth and 700ml of rice water. You’ll also need one small can of Spam, about a bowlful of Vienna sausages, a bowlful of roughly chopped Napa cabbage, half an onion, one king oyster mushroom, about half a bowlful of well-fermented kimchi, one stalk of green onion, and one red and one green chili pepper each.
Step 4
It’s time to prepare the Spam and Vienna sausages. Slice the Vienna sausages in half or make a few diagonal cuts. For the Spam, cut it into about 1cm thick slices, then further cut each slice into about six pieces. This will help them cook evenly and absorb the flavors nicely.
Step 5
We’ll be using the outer leaves of the Napa cabbage for the stew, as they become wonderfully tender when cooked. Wash the leaves thoroughly, then cut them into large rectangular pieces that will fit nicely in your serving bowl. If some parts are too tough, you can slice them a bit thinner.
Step 6
Similarly, cut the onion and king oyster mushroom into substantial pieces. Halve the half onion and then cut it into wedges. For the king oyster mushroom, cut it into pieces about 2-3cm thick, similar to large dice. You can separate the cap from the stem if you prefer.
Step 7
Now, let’s artfully arrange the ingredients in the pot. Start by layering the roughly chopped Napa cabbage, onion, and king oyster mushroom at the bottom. Then, place the prepared kimchi on top of the vegetables. Layering the vegetables first helps prevent the stew from sticking to the bottom and adds a clearer, fresher broth flavor.
Step 8
Next, arrange the sliced Spam and Vienna sausages around the pot, fitting them in between the other ingredients. This arrangement not only looks appealing but also ensures they cook well and meld their flavors together.
Step 9
The well-fermented kimchi might be quite sour. To balance this, gently mix it with a little minced garlic, a pinch of sugar, and a drizzle of sesame oil. This helps to mellow out the strong sourness. Pile this seasoned kimchi in the center of the pot. This step adds a wonderful depth and umami to the broth.
Step 10
Pour in the 1300ml of beef bone broth and 700ml of rice water, ensuring the ingredients are well-submerged for even cooking and flavor infusion. Then, place the pre-made seasoning paste on top of the ingredients in a visually pleasing manner.
Step 11
Cover the pot and bring it to a boil over medium-high heat. Once it starts bubbling vigorously, reduce the heat to medium-low and let it simmer for about 10 minutes, allowing the flavors to meld beautifully. Simmering with the lid on helps to capture and concentrate the aromas and tastes within the broth.
Step 12
Finally, slice the green onion diagonally, and slice the red and green chili peppers diagonally as well. Scatter these over the top of the stew. Bring it to a brief boil one last time, and your delicious Beef Bone Broth Budae Jjigae is ready! For an even more satisfying meal, feel free to add ramen noodles, udon noodles, or dumplings according to your preference. Enjoy it with a warm bowl of rice!
