Hearty and Flavorful Budae-jjigae: The Ultimate Korean Army Stew
Hearty and Flavorful Budae-jjigae: The Ultimate Korean Army Stew
Enjoy a Generous Budae-jjigae for Just 10,000 Won! An Easy Recipe Even for Beginner Cooks!
The perfect dish for when you’re craving something delicious and satisfying! You can create a rich and flavorful Budae-jjigae without breaking the bank. This recipe provides detailed, step-by-step instructions that are easy for even the most novice cooks to follow. Prepare for a hearty and satisfying meal that the whole family will love!
Main Ingredients- 1 small can of Spam (or similar processed ham)
- 1 pack of frankfurters (4 links)
- 1 small bag of vienna sausages
- 1 stalk of green onion
- 500ml beef bone broth (or anchovy-kelp broth, water)
- 1/2 block of firm tofu
- 300g well-fermented napa cabbage kimchi
- 1 small pack of enoki mushrooms
- 3-4 Tbsp baked beans
Seasoning Ingredients- 1.5 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp guk-ganjang (Korean soup soy sauce)
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- A pinch of black pepper
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp guk-ganjang (Korean soup soy sauce)
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- A pinch of black pepper
Cooking Instructions
Step 1
First, carefully prepare all the ingredients for your Budae-jjigae. Using well-fermented, slightly sour kimchi is highly recommended, as it adds a deeper, richer flavor to the broth. If your kimchi isn’t very sour, you can add a pinch of sugar to balance the taste.
Step 2
Slice the Spam, frankfurters, and vienna sausages into bite-sized pieces, about 1 to 1.5 cm thick. Slicing them too thinly might cause them to break apart during cooking, so aim for a moderate thickness.
Step 3
Cut the half block of tofu into slices about 1 cm thick. If they are too thick, they will take longer to cook through. Slice them to a suitable thickness so they meld well with the other ingredients in the stew.
Step 4
In a wide, shallow pot (to prevent boil-overs), place the finely chopped kimchi at the bottom. This layer helps prevent the ingredients from sticking to the pot and allows the kimchi’s savory flavor to infuse into the broth.
Step 5
Neatly arrange the sliced Spam, sausages, tofu, enoki mushrooms, and other prepared ingredients on top of the kimchi. Place the baked beans in the center for an appealing presentation.
Step 6
In a small bowl, combine 1.5 Tbsp gochugaru, 2 Tbsp guk-ganjang, 1 Tbsp sugar, 1 Tbsp minced garlic, and a pinch of black pepper. Mix well to create the seasoning paste (dadaegi). TIP: If your kimchi is less salty or mild, you can add about 0.5 Tbsp of doenjang (fermented soybean paste) to the seasoning mix for an even deeper flavor. Adjust soy sauce and salt according to your preference, especially if using a generous amount of kimchi.
Step 7
Carefully pour the 500ml of beef bone broth over the ingredients in the pot. If you don’t have beef bone broth, anchovy-kelp broth or plain water will also work. Ensure there is enough liquid to cover the ingredients so they cook evenly and the broth is flavorful.
Step 8
Place the prepared seasoning paste in the center of the pot. Cover with a lid and bring to a boil over high heat. Once the broth starts boiling, reduce the heat to medium-low.
Step 9
When the stew is vigorously boiling, remove the lid and let it simmer for another 10 minutes. While it simmers, ladle some broth over the ingredients or gently stir them to ensure even seasoning and optimal cooking. Serve your delicious Budae-jjigae hot with a bowl of steamed rice!
