Caribbean Budae Jjigae

Ingredients

While the original Budae Jjigae is known for its combination of Korean ingredients like kimchi, spam, and instant noodles, the Caribbean adaptation infuses the stew with Caribbean spices and ingredients. The flavors of jerk seasoning, scotch bonnet peppers, and tropical vegetables give this dish a distinct Caribbean flair. The result is a spicy and comforting stew that pays homage to both Korean and Caribbean culinary traditions. 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 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, sliced 1 onion, sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 scotch bonnet pepper, seeded and minced 1 scotch bonnet pepper, seeded and minced
• 1 tablespoon jerk seasoning 1 tablespoon jerk seasoning
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (150g) diced pineapple 1 cup (150g) diced pineapple
• 1 cup (150g) diced bell peppers 1 cup (150g) diced bell peppers
• 1 cup (150g) diced carrots 1 cup (150g) diced carrots
• 1 cup (150g) diced potatoes 1 cup (150g) diced potatoes
• 1 cup (150g) diced plantains 1 cup (150g) diced plantains
• 1 cup (150g) cooked chicken, shredded 1 cup (150g) cooked chicken, shredded
• 1 cup (150g) cooked sausage, sliced 1 cup (150g) cooked sausage, sliced
• 1 cup (150g) cooked shrimp 1 cup (150g) cooked shrimp
• 1 cup (150g) canned beans, drained and rinsed 1 cup (150g) canned beans, drained and rinsed
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 35g, 12g
• Protein: 25g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the sliced onion, minced garlic, and minced scotch bonnet pepper. Sauté until the onion is translucent and fragrant.
2. 2.
   Stir in the jerk seasoning and cook for an additional minute to release its flavors.
3. 3.
   Pour in the chicken broth and coconut milk. Bring the mixture to a simmer.
4. 4.
   Add the diced pineapple, bell peppers, carrots, potatoes, and plantains to the pot. Cook for about 10 minutes, or until the vegetables are tender.
5. 5.
   Stir in the shredded chicken, sliced sausage, cooked shrimp, and canned beans. Cook for another 5 minutes to heat through.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Caribbean Budae Jjigae hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Pineapple — Use fresh pineapple for the best flavor. If unavailable, canned pineapple can be used as a substitute.
• Scotch bonnet pepper — Adjust the amount according to your spice preference. Be cautious as scotch bonnet peppers are very hot.
• Jerk seasoning — Look for Caribbean jerk seasoning in specialty stores or make your own by combining spices like allspice, thyme, garlic powder, onion powder, and cayenne pepper.

Tips & Tricks

• For an extra kick of heat, add a few drops of hot sauce to the stew.
• Serve the Caribbean Budae Jjigae with a side of steamed rice or crusty bread to soak up the flavorful broth.
• Feel free to customize the vegetables and proteins based on your preferences and what's available locally.
• If you prefer a milder version, reduce the amount of scotch bonnet pepper or remove the seeds before mincing.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop over time.

Serving advice

Serve the Caribbean Budae Jjigae in individual bowls, allowing everyone to garnish their stew with fresh cilantro according to their taste. Accompany the stew with a side of steamed rice or crusty bread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, sprinkle some additional jerk seasoning on top of the stew before serving. The vibrant colors of the diced vegetables and proteins will make the dish visually appealing.