Guatemalan-style Budae Jjigae

Ingredients

In this Guatemalan adaptation of Budae Jjigae, we incorporate traditional Guatemalan spices and flavors to create a unique twist on the original Korean dish. The addition of cumin and chili powder adds a distinct Guatemalan taste, while still maintaining the essence of the Korean stew. The use of tortillas as a side dish instead of rice gives it a Guatemalan touch, allowing for a different dining experience. We alse have the original recipe for Budae jjigae, so you can check it out.

• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
• 1 onion, sliced 1 onion, sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 pound (450g) boneless chicken, sliced 1 pound (450g) boneless chicken, sliced
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 2 tablespoons (30ml) tomato paste 2 tablespoons (30ml) tomato paste
• 1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) soy sauce
• 1 tablespoon (15ml) gochujang (Korean chili paste) 1 tablespoon (15ml) gochujang (Korean chili paste)
• 1 teaspoon (5g) cumin 1 teaspoon (5g) cumin
• 1 teaspoon (5g) chili powder 1 teaspoon (5g) chili powder
• 1 cup (200g) kimchi, chopped 1 cup (200g) kimchi, chopped
• 1 cup (150g) sliced sausage 1 cup (150g) sliced sausage
• 1 cup (150g) sliced bell peppers 1 cup (150g) sliced bell peppers
• 1 cup (150g) sliced carrots 1 cup (150g) sliced carrots
• 1 cup (150g) sliced zucchini 1 cup (150g) sliced zucchini
• 1 cup (150g) sliced cabbage 1 cup (150g) sliced cabbage
• 1 cup (150g) cooked noodles 1 cup (150g) cooked noodles
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 25g, 8g
• Protein: 28g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the sliced onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the sliced chicken to the pot and cook until browned.
3. 3.
   In a small bowl, whisk together the chicken broth, tomato paste, soy sauce, gochujang, cumin, and chili powder. Pour the mixture into the pot.
4. 4.
   Add the chopped kimchi, sliced sausage, bell peppers, carrots, zucchini, and cabbage to the pot. Stir well to combine.
5. 5.
   Cover the pot and simmer for about 20 minutes, or until the vegetables are tender.
6. 6.
   Cook the noodles according to package instructions and drain.
7. 7.
   Add the cooked noodles to the pot and stir to combine. Season with salt and pepper to taste.
8. 8.
   Serve the Guatemalan-style Budae Jjigae hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Kimchi — If you prefer a milder flavor, you can rinse the kimchi before adding it to the stew.
• Gochujang — Adjust the amount of gochujang according to your spice preference. Add more for a spicier stew or reduce it for a milder version.
• Sausage — Choose a sausage variety that complements the flavors of the stew, such as chorizo or smoked sausage.

Tips & Tricks

• For a vegetarian version, you can substitute the chicken with tofu or tempeh.
• Feel free to add other vegetables of your choice, such as mushrooms or corn, to customize the stew to your liking.
• Adjust the spiciness by adding more or less gochujang and chili powder.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for future meals.
• Serve the stew with warm tortillas for an authentic Guatemalan experience.

Serving advice

Serve the Guatemalan-style Budae Jjigae hot in individual bowls. Garnish with fresh cilantro for added freshness and color. Accompany the stew with warm tortillas or steamed rice for a complete and satisfying meal.

Presentation advice

To enhance the presentation, arrange the sliced vegetables and meat on top of the stew before serving. This will create an appealing visual contrast and showcase the variety of ingredients in the dish.