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Budae Jjigae - Korean Cooking

TheAimlessCook's picture
Budae Jjigae literally means "Army Camp Stew" and was born from the ashes of the Korean War. Hungry locals would make this stew from whatever ingredients could be gathered, which often included Spam and canned Vienna sausages from American K-rations. Though the ingredients are humble, budae jjigae is a hearty and delicious dish that is still served in Korean restaurants today.
Ingredients
  Green onions 1 Bunch (100 gm), chopped into 3 inch lengths
  Shiitake mushrooms/Crimini mushroom 3 1⁄2 Ounce, stemmed and sliced
  Zucchini 1 Medium, julienned
  Hot dogs 2 Medium, scored lightly and cut into thirds
  Kimchi 1 Cup (16 tbs)
  Chicken stock/Vegetable stock 1 Liter
  Spam luncheon meat 1⁄2 Can (5 oz), sliced into ½ inch pieces and halved again into triangles
  Gochujang 2 Tablespoon
  Rice cakes 2 Cup (32 tbs) (Frozen Tteok - Korean rice cakes)
  Instant ramen noodles 250 Gram
Directions

MAKING
1. In a earthen pot, put the kimchi in the middle and then arrange the prepared ingredients around the middle to make it look interesting. To finish, fill the empty spaces with some frozen tteok and top it with a couple of tablespoons of gochujang.
2. Place the pot on the burner and set on high heat. Add the chicken stock and let it come to a boil. Then turn it down to a simmer.
3. Use a whisk to blend the gochujang into the broth, turn down the heat to medium and let it simmer, covered for 3-5 minutes.
4. Take the lid off, clear a space in the middle of the mixture and add the ramen noodles. Cover again and cook for another 3 minutes.
5. When the ramen is done, uncover and serve.

SERVING
6. Serve the Budae Jjigae warm.

TIPS
If you don’t like Spam or hot dogs, use sausage, leftover steak or pork chops, chicken or even fish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Korean
Course: 
Appetizer
Taste: 
Savory
Method: 
Simmering
Dish: 
Stew
Interest: 
Easy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
8

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