Spicy and Hearty Budae Jjigae: A Delicious Korean Sausage Stew Recipe
Spicy and Hearty Budae Jjigae: A Delicious Korean Sausage Stew Recipe
Mixed Budae Jjigae (Korean Sausage Stew)
Whip up a hearty and flavorful Budae Jjigae using various ingredients from your fridge! This comforting Korean stew combines a medley of sausages, vegetables, and noodles, making it a perfect dish for the whole family to enjoy. Prepare for a meal that’s so delicious, it’ll have you craving another bowl of rice!
Main Budae Jjigae Ingredients- 1/2 Onion, thickly sliced
- 1/2 block Firm Tofu, sliced into 1.5cm thick pieces
- 5-6 Vienna Sausages, sliced diagonally
- 1/2 can Spam, sliced into 1.5cm thick pieces
- Rice cake (tteok) for soup or tteokbokki, appropriate amount (soaked in water)
- 3 Tbsp Baked Beans (canned)
- 1 handful Bean Sprouts, washed clean
- 2-3 frozen Dumplings
- 1 slice Processed Cheese
- 1/2 sheet Flat Fish Cake (eomuk), cut into bite-sized pieces
- Approx. 1/2 cup Kimchi (well-fermented), chopped
- 1 packet Instant Ramen Noodles
- 1 stalk Green Onion, diagonally sliced
Spicy Budae Jjigae Seasoning- 1.5 Tbsp Doenjang (Soybean Paste)
- 1 Tbsp Minced Garlic
- 4 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Soy Sauce
- 2 Tbsp Oligodang (Corn Syrup) (sweetness can be adjusted)
- 1 Tbsp Mirin (Rice Wine)
- 1 Tbsp Natural Seasoning Powder (e.g., anchovy, kelp) (optional)
- 1.5 Liters Beef Bone Broth (or anchovy-kelp broth)
- 1.5 Tbsp Doenjang (Soybean Paste)
- 1 Tbsp Minced Garlic
- 4 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Soy Sauce
- 2 Tbsp Oligodang (Corn Syrup) (sweetness can be adjusted)
- 1 Tbsp Mirin (Rice Wine)
- 1 Tbsp Natural Seasoning Powder (e.g., anchovy, kelp) (optional)
- 1.5 Liters Beef Bone Broth (or anchovy-kelp broth)
Cooking Instructions
Step 1
Prepare all the ingredients. Slice the onion thickly. Cut the tofu, Spam, and Vienna sausages into 1.5cm thick pieces. Chop the fish cake into bite-sized pieces and diagonally slice the green onion. If your kimchi is very firm, chop it into suitable sizes. If the rice cakes are hard, soak them briefly in cold water.
Step 2
The baked beans will be used directly from the can. Open the can and have them ready to be mixed with the other ingredients.
Step 3
Prepare the seasoning paste that will define the stew’s flavor. In a bowl, combine 1.5 Tbsp Doenjang, 1 Tbsp minced garlic, 4 Tbsp Gochugaru, 2 Tbsp soy sauce, 2 Tbsp Oligodang, 1 Tbsp Mirin, and 1 Tbsp natural seasoning powder. Mix well. Pour in about 1/3 of the beef bone broth (1.5 liters) and stir until the seasoning paste is smooth and well-dissolved.
Step 4
In a wide pot, arrange all prepared ingredients (onion, tofu, sausages, Spam, rice cakes, baked beans, bean sprouts, dumplings, fish cake, kimchi) attractively. Pile the chopped kimchi in the center and top with the sliced green onions. Pour about 2/3 of the remaining beef bone broth and the prepared seasoning paste over the ingredients. (It’s best to reserve some seasoning paste and broth for cooking the ramen noodles later.) Bring to a boil over high heat, then reduce to medium heat and simmer for about 5-7 minutes until the ingredients are cooked through. Once the broth is simmering gently, place a slice of processed cheese on top to melt.
Step 5
After enjoying the solid ingredients, add the reserved seasoning paste and beef bone broth to the pot and bring to a rolling boil. Once the broth is boiling again, add the instant ramen noodles and cook for another 2-3 minutes until the noodles are tender. Enjoy the well-cooked noodles with the Budae Jjigae. You can garnish with more chopped green onions if desired.
