Budae Jjigae - Argentinian Style

Ingredients

While the original Budae Jjigae is known for its spicy and savory flavors, the Argentinian adaptation adds a touch of smokiness and richness by incorporating traditional Argentinian spices and ingredients. The use of chorizo, paprika, and Argentine red wine elevates the dish, creating a unique fusion of Korean and Argentinian flavors. We alse have the original recipe for Budae jjigae, so you can check it out.

• 200g (7 oz) beef, thinly sliced 200g (7 oz) beef, thinly sliced
• 150g (5.3 oz) chorizo, sliced 150g (5.3 oz) chorizo, sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon paprika 1 tablespoon paprika
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon gochujang (Korean chili paste) 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon olive oil 1 tablespoon olive oil
• 500ml (2 cups) beef broth 500ml (2 cups) beef broth
• 250g (8.8 oz) canned baked beans 250g (8.8 oz) canned baked beans
• 200g (7 oz) tofu, cubed 200g (7 oz) tofu, cubed
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 22g, Saturated Fat: 7g
• Carbohydrates: 18g, Sugars: 6g
• Protein: 27g
• Fiber: 4g
• Salt: 2.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the beef and chorizo, and cook until browned.
2. 2.
   Add the onion, garlic, and bell peppers. Sauté until the vegetables are softened.
3. 3.
   Stir in the tomatoes, tomato paste, paprika, soy sauce, and gochujang. Cook for 2 minutes to allow the flavors to meld.
4. 4.
   Pour in the beef broth and bring to a simmer. Cook for 10 minutes.
5. 5.
   Add the baked beans and tofu. Simmer for an additional 5 minutes.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef — For a tender result, choose a lean cut of beef such as sirloin or tenderloin. Slice the beef thinly against the grain to ensure tenderness.
• Chorizo — Look for a spicy and smoky chorizo for an authentic Argentinian flavor. If unavailable, you can substitute with any spicy sausage.
• Gochujang — Adjust the amount of gochujang according to your spice preference. Add more for a spicier kick or reduce for a milder flavor.
• Tofu — Use firm tofu for this recipe as it holds its shape better in the stew. If desired, you can also pan-fry the tofu before adding it to the stew for added texture.
• Paprika — Opt for smoked paprika to enhance the smoky flavor of the dish.

Tips & Tricks

• To add an extra layer of flavor, marinate the beef in a mixture of soy sauce, garlic, and ginger for 30 minutes before cooking.
• If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the stew during the last few minutes of cooking.
• Serve the Budae Jjigae with a side of steamed rice or crusty bread to soak up the delicious broth.
• Customize the vegetables according to your preference. Mushrooms, zucchini, or corn can be great additions to the stew.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Serve the Budae Jjigae hot in individual bowls. Garnish with fresh parsley for a pop of color. Accompany it with a side of steamed rice or crusty bread to complete the meal.

Presentation advice

For an appealing presentation, arrange the sliced beef, chorizo, and colorful vegetables on top of the stew. Sprinkle some chopped parsley on the top for a vibrant touch.