Spicy and Flavorful Budae Jjigae: The Golden Recipe for Your Home
Spicy and Flavorful Budae Jjigae: The Golden Recipe for Your Home
Unlock the Secret to Budae Jjigae Even More Delicious Than Store-Bought!
Introducing Budae Jjigae, a beloved dish loved by all ages, with its rich broth and abundant ingredients. You can achieve a deep and rich flavor using ingredients you already have at home. Enjoy a hearty and delicious Budae Jjigae for dinner tonight!
Main Ingredients- Spam (small can) 1
- Sliced ham 1 handful
- Vienna sausages 1 handful
- Baked beans 2/3 cup
- Onion 1/2
- Green onion 1 stalk
- Enoki mushrooms (or similar) 1 handful
- Tofu 1 block
- Store-bought beef bone broth (Dongchimi broth base or similar) 2 packs (approx. 500ml x 2)
- Water, enough to cover lightly
- Instant ramen noodles 1.5 servings
- Fish cakes (square type) 2 sheets
- Well-fermented kimchi 1 handful
Seasoning- Gochujang (Korean chili paste) 1 Tbsp
- Fish sauce (anchovy or sand lance) 2 Tbsp
- Korean soy sauce for soup 1 Tbsp
- Sweet soy sauce (or regular soy sauce) 1 Tbsp
- Gochugaru (Korean chili flakes) 3 Tbsp
- Minced garlic 2 Tbsp
- Cooking wine (Mirin, etc.) 2 Tbsp
- Gochujang (Korean chili paste) 1 Tbsp
- Fish sauce (anchovy or sand lance) 2 Tbsp
- Korean soy sauce for soup 1 Tbsp
- Sweet soy sauce (or regular soy sauce) 1 Tbsp
- Gochugaru (Korean chili flakes) 3 Tbsp
- Minced garlic 2 Tbsp
- Cooking wine (Mirin, etc.) 2 Tbsp
Cooking Instructions
Step 1
First, wash and prepare all the vegetables and mushrooms for the Budae Jjigae. Slice the onion thinly and cut the green onion diagonally. Trim the base of the enoki mushrooms. (I’m using enoki mushrooms I had at home.)
Step 2
Slice the tofu into bite-sized pieces and lightly pan-fry them until golden brown for a more savory taste. Prepare three types of ham: Spam, sliced ham, and Vienna sausages. Slice Spam and sliced ham about 1cm thick, and make diagonal cuts on the Vienna sausages.
Step 3
Cut the square fish cakes into long, strip-like pieces. Cutting them to a similar length as the ham and vegetables makes them look good and easy to eat.
Step 4
Chop the well-fermented kimchi into bite-sized pieces. If your kimchi is too sour, mix it with 1 tsp of sugar and let it sit for a moment to balance the acidity and enhance the savory flavor.
Step 5
Now it’s time to artfully arrange all the ingredients in the pot. Layer the vegetables, ham, tofu, fish cakes, kimchi, mushrooms, and finally the baked beans evenly in the pot. Arranging the ingredients nicely makes the dish look even more appetizing.
Step 6
Boil the instant ramen noodles in boiling water for about 1 minute, then rinse them under cold water. This helps keep the noodles slightly firm and perfectly complements the broth. You can also add them directly to the pot without pre-boiling, but a quick blanching is recommended for better texture.
Step 7
Mix all the seasoning ingredients (gochujang, fish sauce, Korean soy sauce, sweet soy sauce, gochugaru, minced garlic, cooking wine) together to make the seasoning paste. Pour the seasoning paste and the store-bought beef bone broth over the ingredients in the pot. Add water until the ingredients are lightly submerged. Supplement with water if the broth is insufficient.
Step 8
Bring the pot to a boil over high heat. Once it’s bubbling vigorously, add the prepared ramen noodles, fish cakes, and kimchi on top. (Tip: If you’re adding bean sprouts, add them now for a crunchy texture.)
Step 9
Reduce the heat to medium-low and let it simmer for about 5-7 minutes, allowing the ramen noodles to cook and all the ingredients to meld their flavors into the broth. Stir gently occasionally to prevent the ham and vegetables from clumping together.
Step 10
Enjoy your delicious, freshly cooked Budae Jjigae, savoring the noodles, ham, and all the other ingredients. This hearty stew is perfect to enjoy with a bowl of rice!
