Spicy and Hearty Budae Jjigae: The Ultimate Korean Army Stew Recipe
Spicy and Hearty Budae Jjigae: The Ultimate Korean Army Stew Recipe
The Perfect Budae Jjigae Recipe to Warm You Up on a Chilly Day
With just a little preparation for the ingredients and the sauce, this Budae Jjigae is surprisingly simple to make and tastes even better on cold days. (Updated 23.01.27)
Main Ingredients- Beef bone broth (or similar stock) 500g
- Anchovy broth (or similar stock) 500g
- Assorted processed meats (spam, sausages, bacon, etc.), to your liking
- Well-fermented kimchi, 1 rice bowl full (approx. 150g)
- 1/2 onion
- 1/2 stalk green onion
- 1 chili pepper (e.g., Cheongyang or red chili), optional
Seasoning Sauce- Gochujang (Korean chili paste) 0.5 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Guk-ganjang (Korean soup soy sauce) 1 Tbsp
- Fish sauce 1 Tbsp
- Sugar 1.5 Tbsp
- Minced garlic 1 Tbsp
- Pinch of black pepper
- Gochujang (Korean chili paste) 0.5 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Guk-ganjang (Korean soup soy sauce) 1 Tbsp
- Fish sauce 1 Tbsp
- Sugar 1.5 Tbsp
- Minced garlic 1 Tbsp
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare the star ingredients of Budae Jjigae: the processed meats and vegetables. Slice them into bite-sized pieces. You can use a variety of your favorite meats like Spam, sausages, and Vienna sausages for a richer flavor. Finely chop the kimchi – about one rice bowl full. Slice the onion into half-moons and the green onion diagonally. If you like it spicier, slice the chili pepper as well.
Step 2
Now, let’s make the special seasoning sauce that gives Budae Jjigae its depth of flavor! In a bowl, combine 0.5 Tbsp of gochujang, 2 Tbsp of gochugaru, 1 Tbsp of minced garlic, (optional: 1 Tbsp of cooking wine), 1 Tbsp of guk-ganjang, 1 Tbsp of fish sauce, 1.5 Tbsp of sugar, and a pinch of black pepper. Mix them well. Using a standard Korean rice spoon (bab-sootgarak) for measurement makes it easy.
Step 3
Arrange all the prepared ingredients – the sliced meats, kimchi, onion, green onion, and chili pepper – attractively in a wide, deep pot. Layering the ingredients can help them cook evenly and meld their flavors beautifully.
Step 4
It’s time to add the broth and bring it to a boil. Combine the beef bone broth and anchovy broth for a total of about 800-1000ml and pour it into the pot. You can adjust the amount of broth depending on the quantity of ingredients or your desired soup consistency. Bring the stew to a rolling boil over high heat, then reduce the heat to medium-low. Let it simmer for about 10-15 minutes, or until the kimchi is tender and all the flavors have melded together. Finally, stir in the prepared seasoning sauce and simmer for a few more minutes until everything is heated through. Your delicious Budae Jjigae is ready to enjoy!
