Dutch-Style Budae Jjigae

Ingredients

While the original Korean Budae Jjigae traditionally includes ingredients like kimchi, ramen noodles, and Korean sausages, this Dutch adaptation incorporates Dutch sausages, Gouda cheese, and local vegetables to infuse it with a distinct Dutch twist. We alse have the original recipe for Budae jjigae, so you can check it out.

• 200g (7 oz) Dutch sausages, sliced 200g (7 oz) Dutch sausages, sliced
• 200g (7 oz) bacon, chopped 200g (7 oz) bacon, chopped
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 200g (7 oz) Gouda cheese, sliced 200g (7 oz) Gouda cheese, sliced
• 200g (7 oz) canned baked beans 200g (7 oz) canned baked beans
• 200g (7 oz) canned mushrooms, drained 200g (7 oz) canned mushrooms, drained
• 200g (7 oz) canned corn, drained 200g (7 oz) canned corn, drained
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 tablespoons gochujang (Korean red pepper paste) 2 tablespoons gochujang (Korean red pepper paste)
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 30g, 12g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 25g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat. Add the sliced sausages and bacon, and cook until browned.
2. 2.
   Add the onion and garlic to the pot, and sauté until the onion becomes translucent.
3. 3.
   Stir in the gochujang, soy sauce, and sugar, and cook for another minute.
4. 4.
   Pour in the chicken broth and water, and bring the mixture to a boil.
5. 5.
   Reduce the heat to low, and add the Gouda cheese, baked beans, mushrooms, and corn. Simmer for 10-15 minutes, until the cheese is melted and the flavors are well combined.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Dutch-Style Budae Jjigae hot, garnished with fresh parsley.

Treat your ingredients with care...

• Dutch sausages — Use a variety of sausages such as rookworst or Gelderse rookworst for an authentic Dutch flavor.
• Gouda cheese — Opt for aged Gouda for a stronger and nuttier taste.
• Canned baked beans — Rinse the beans under cold water before adding them to the stew to reduce the sodium content.
• Canned mushrooms — If you prefer a fresher taste, substitute canned mushrooms with sliced fresh mushrooms.
• Corn — For a sweeter flavor, use fresh corn kernels instead of canned corn.

Tips & Tricks

• Customize the spiciness by adjusting the amount of gochujang according to your preference.
• Feel free to add other Dutch ingredients like potatoes or carrots for extra heartiness.
• Serve the stew with a side of crusty bread to soak up the flavorful broth.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for another delicious meal.
• If you can't find Dutch sausages, substitute with your favorite local sausages for a unique twist.

Serving advice

Serve the Dutch-Style Budae Jjigae in individual bowls, allowing everyone to enjoy the warm and comforting flavors. Provide spoons and chopsticks for a traditional Korean dining experience.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley to add a pop of color. Serve it in rustic bowls or Dutch-inspired ceramic dishes to enhance the presentation.