Budae Jjigae - Brazilian Style

Ingredients

While the original Budae Jjigae is known for its combination of Korean ingredients like kimchi, ramen noodles, and gochujang, the Brazilian version adds a touch of Brazilian flair. We incorporate Brazilian sausages, black beans, and cassava flour to give the stew a distinct Brazilian taste. The spices are also adjusted to include Brazilian seasonings, creating a unique fusion of flavors. We alse have the original recipe for Budae jjigae, so you can check it out.

• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (235ml) water 1 cup (235ml) water
• 200g Brazilian sausages, sliced 200g Brazilian sausages, sliced
• 200g boneless chicken thighs, sliced 200g boneless chicken thighs, sliced
• 150g bacon, diced 150g bacon, diced
• 1 onion, sliced 1 onion, sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 cup (200g) canned black beans, rinsed and drained 1 cup (200g) canned black beans, rinsed and drained
• 1 cup (200g) kimchi, chopped 1 cup (200g) kimchi, chopped
• 1 cup (200g) canned diced tomatoes 1 cup (200g) canned diced tomatoes
• 2 tablespoons gochujang (Korean red pepper paste) 2 tablespoons gochujang (Korean red pepper paste)
• 2 tablespoons cassava flour 2 tablespoons cassava flour
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 30g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat. Add bacon and sauté until crispy. Remove bacon from the pot and set aside.
2. 2.
   In the same pot, add sliced sausages and chicken thighs. Cook until browned on all sides. Remove from the pot and set aside.
3. 3.
   Add onion and garlic to the pot and sauté until translucent.
4. 4.
   Return the cooked bacon, sausages, and chicken to the pot. Stir in kimchi, black beans, diced tomatoes, gochujang, soy sauce, brown sugar, paprika, and dried oregano.
5. 5.
   Pour in chicken broth and water. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. 6.
   Gradually sprinkle cassava flour into the stew while stirring continuously to avoid lumps. Cook for an additional 5 minutes until the stew thickens.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Brazilian sausages — Use a variety of sausages like linguiça or calabresa for an authentic Brazilian taste.
• Cassava flour — Gradually sprinkle the cassava flour into the stew while stirring continuously to avoid lumps and achieve the desired thickness.

Tips & Tricks

• For a spicier kick, add a few drops of Brazilian hot sauce or malagueta peppers.
• Customize the stew by adding your favorite vegetables like bell peppers or zucchini.
• Serve with traditional Brazilian side dishes like farofa (toasted cassava flour) and white rice.
• Substitute chicken broth with vegetable broth for a vegetarian version.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day.

Serving advice

Serve the Brazilian Army Stew hot in individual bowls, allowing everyone to enjoy the flavors and textures. Provide spoons and chopsticks for a fun and interactive dining experience.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro to add a pop of color. Serve it in rustic bowls or traditional Brazilian clay pots for an authentic touch.