Greek-style Budae Jjigae

Ingredients

While the original Budae Jjigae is known for its spicy and savory flavors, the Greek-style adaptation infuses the dish with Mediterranean ingredients and flavors. We replace some of the traditional Korean ingredients with Greek staples, resulting in a fusion of tastes that will tantalize your taste buds. 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 (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 bell pepper, sliced 1 bell pepper, sliced
• 1 cup (150g) sliced Greek sausage 1 cup (150g) sliced Greek sausage
• 1 cup (150g) sliced chicken breast 1 cup (150g) sliced chicken breast
• 1 cup (150g) sliced lamb gyro meat 1 cup (150g) sliced lamb gyro meat
• 1 cup (150g) sliced feta cheese 1 cup (150g) sliced feta cheese
• 1 cup (150g) sliced Kalamata olives 1 cup (150g) sliced Kalamata olives
• 1 cup (150g) sliced sun-dried tomatoes 1 cup (150g) sliced sun-dried tomatoes
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat.
2. 2.
   Add the onion, garlic, and bell pepper. Sauté until softened.
3. 3.
   Add the Greek sausage, chicken breast, and lamb gyro meat. Cook until browned.
4. 4.
   Pour in the chicken broth and tomato sauce. Stir well.
5. 5.
   Add the feta cheese, Kalamata olives, and sun-dried tomatoes. Stir gently.
6. 6.
   Sprinkle in the dried oregano and dried thyme. Season with salt and pepper.
7. 7.
   Reduce the heat to low and simmer for 20 minutes, allowing the flavors to meld together.
8. 8.
   Serve hot and enjoy the Greek-style Budae Jjigae!

Treat your ingredients with care...

• Greek sausage — Ensure the sausage is fully cooked before adding it to the dish.
• Feta cheese — Crumble the feta cheese for easier incorporation into the stew.
• Sun-dried tomatoes — If using dried sun-dried tomatoes, rehydrate them in warm water before slicing.
• Lamb gyro meat — For a more tender texture, marinate the lamb gyro meat in olive oil, lemon juice, and herbs for a few hours before slicing.
• Kalamata olives — Pit the olives before slicing to avoid any unwanted crunch.

Tips & Tricks

• For an extra kick of flavor, add a sprinkle of dried chili flakes.
• Serve the Greek-style Budae Jjigae with crusty bread to soak up the delicious broth.
• Customize the dish by adding your favorite Greek vegetables, such as artichokes or roasted red peppers.
• If you prefer a thicker stew, mix a tablespoon of cornstarch with water and stir it into the simmering broth.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to further develop.

Serving advice

Serve the Greek-style Budae Jjigae in deep bowls, garnished with fresh herbs like parsley or dill. Accompany it with a side of warm pita bread or Greek-style rice pilaf.

Presentation advice

To enhance the visual appeal, sprinkle some crumbled feta cheese and a drizzle of olive oil on top of the stew. Serve it with a side of colorful Greek salad for a vibrant and appetizing presentation.