Restaurant-Quality Budae Jjigae at Home
The Ultimate Budae Jjigae Sauce Recipe: Unbelievably Delicious Without Gochujang!
Discover how to make a Budae Jjigae (Korean Army Stew) that rivals your favorite restaurant, right in your own kitchen! This recipe is perfect for those who find traditional Budae Jjigae too thick or gochujang-heavy. With just flavorful chili powder and a store-bought beef bone broth pack, you can create a deeply savory and spicy stew that’s even better than what you’d find elsewhere. My fiancé absolutely raved about this, calling it a ‘game-changer’! I’m confident you’ll love it too, so give it a try!
Main Ingredients
- Well-fermented Kimchi: 1/4 rice bowl (about a handful)
- Vienna Sausages: 20 pieces
- Spam: 1 can
- Tofu: 1/3 block
- Rice Cakes (for stew): 1 handful
- Scallions: 4 x 10cm pieces
- Red Chili Pepper: 2
- Cheongyang Pepper (large): 2
- Beef Bone Broth Pack: 1 pouch
Secret Seasoning Sauce
- Doenjang (Soybean Paste): 1/2 Tbsp
- Gochugaru (Korean Chili Powder): 4 Tbsp (generous)
- Minced Garlic: 2 Tbsp
- Gukganjang (Soup Soy Sauce): 2 Tbsp
- Sugar: 1/2 Tbsp
- Water: 1/2 soju cup
- Doenjang (Soybean Paste): 1/2 Tbsp
- Gochugaru (Korean Chili Powder): 4 Tbsp (generous)
- Minced Garlic: 2 Tbsp
- Gukganjang (Soup Soy Sauce): 2 Tbsp
- Sugar: 1/2 Tbsp
- Water: 1/2 soju cup
Cooking Instructions
Step 1
First, slice the chili peppers thinly on an angle. Cut the tofu into bite-sized pieces.
Step 2
It’s crucial to slice the Spam thinly so its flavor infuses well into the broth; thick slices can make the flavors feel disjointed. Score the Vienna sausages diagonally for a nicer presentation and better sauce absorption.
Step 3
Adding too many rice cakes can make the broth murky and heavy. While it’s a matter of preference, using about a handful will help maintain a cleaner broth taste.
Step 4
To prevent the kimchi flavor from overpowering the stew, it’s important to use a balanced amount. About 1/4 of a rice bowl for the kimchi helps create a harmonious flavor profile.
Step 5
Now, let’s prepare the secret seasoning sauce! Combine 1/2 Tbsp doenjang, 4 Tbsp gochugaru (be generous!), 2 Tbsp minced garlic, 2 Tbsp gukganjang, 1/2 Tbsp sugar, and 1/2 soju cup of water. Mix them well until smooth.
Step 6
Arrange the tofu, Spam, and rice cakes around the edges of the pot. Place the kimchi in the center.
Step 7
Spoon the prepared seasoning sauce evenly over the kimchi in the center. The sauce is now ready to meld with the ingredients and create a delicious flavor.
Step 8
Pour in one pouch of the store-bought beef bone broth. This broth is key to achieving a deep and rich flavor base for the stew.
Step 9
If the broth level seems a bit low, add some cold water to reach your desired consistency. You can adjust the amount of broth based on your preference.
Step 10
Finally, artfully arrange the chopped scallions, red chili pepper, and Cheongyang pepper on top. This adds both visual appeal and fresh flavor.
Step 11
Now, bring the stew to a rolling boil over high heat! As the ingredients cook, a wonderfully savory aroma will begin to fill your kitchen.
Step 12
As the stew bubbles, the spicy and refreshing fragrance from the scallions and chili peppers is simply irresistible. The smell alone will make your mouth water!
Step 13
Following these steps, anyone can successfully make delicious Budae Jjigae. It’s truly that easy!
Step 14
You can add the ramen noodles right away to cook in the boiling stew, or add them later once the stew has simmered a bit. I prefer to add them after the initial boil to ensure they cook through.
Step 15
To cook ramen perfectly, you need enough broth. If the stew has reduced too much before adding the noodles, add a little more water and then boil. This prevents the noodles from becoming mushy.
Step 16
Maintaining this amount of broth ensures you have plenty for both the noodles and the delicious ingredients. The seasoning is just right – not too salty.
Step 17
And there you have it! A Budae Jjigae with a wonderfully spicy, deep, and rich broth. Enjoy this flavorful dish with a bowl of hot rice!
