Budae Jjigae Adapted to French Cuisine

Ingredients

While the original Budae Jjigae is known for its combination of Korean and American ingredients, our French-inspired version adds a touch of elegance to the dish. We incorporate French ingredients and cooking techniques to elevate the flavors and create a unique fusion experience. The result is a delightful blend of Korean and French culinary traditions. We alse have the original recipe for Budae jjigae, so you can check it out.

• 200g (7 oz) smoked sausage, sliced 200g (7 oz) smoked sausage, sliced
• 200g (7 oz) chicken breast, thinly sliced 200g (7 oz) chicken breast, thinly 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) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 carrots, sliced 2 carrots, sliced
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (235ml) white wine 1 cup (235ml) white wine
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 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 / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 30g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, cook the bacon over medium heat until crispy. Remove the bacon from the pot and set aside.
2. 2.
   In the same pot, add the sliced sausage and chicken breast. Cook until browned on all sides. Remove from the pot and set aside.
3. 3.
   Add the onion and garlic to the pot and sauté until translucent.
4. 4.
   Add the mushrooms, potatoes, and carrots to the pot. Cook for 5 minutes, stirring occasionally.
5. 5.
   Return the bacon, sausage, and chicken to the pot.
6. 6.
   In a small bowl, whisk together the chicken broth, white wine, tomato paste, soy sauce, Dijon mustard, Worcestershire sauce, dried thyme, and paprika. Pour the mixture into the pot.
7. 7.
   Season with salt and pepper to taste. Bring the stew to a boil, then reduce the heat and simmer for 30 minutes, or until the potatoes and carrots are tender.
8. 8.
   Serve the Budae Jjigae hot, garnished with fresh parsley.

Treat your ingredients with care...

• Smoked sausage — Choose a high-quality smoked sausage for the best flavor.
• Chicken breast — Slice the chicken breast thinly to ensure quick and even cooking.
• Bacon — Use thick-cut bacon for a smoky and rich flavor.
• Mushrooms — Use a mix of mushrooms such as cremini, shiitake, and oyster for a variety of textures.
• White wine — Opt for a dry white wine, such as Sauvignon Blanc or Chardonnay, to add depth to the stew.

Tips & Tricks

• For a richer flavor, you can add a splash of heavy cream to the stew just before serving.
• Serve the Budae Jjigae with crusty French bread to soak up the delicious broth.
• Feel free to customize the ingredients based on your preferences. You can add vegetables like bell peppers or zucchini for extra color and flavor.
• If you prefer a spicier stew, add a teaspoon of gochugaru (Korean red pepper flakes) or a dash of hot sauce.
• Leftovers can be refrigerated and enjoyed the next day. The flavors will meld together even more, making it even more delicious.

Serving advice

Serve the French-inspired Budae Jjigae in individual bowls, garnished with fresh parsley. Accompany it with a side of crusty French bread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, arrange the sliced sausage, chicken breast, and vegetables beautifully on top of the stew. Sprinkle some chopped fresh parsley over the dish for a pop of color.