Budae Jjigae - Haute Cuisine Style

Ingredients

While the original Budae Jjigae is known for its hearty and rustic nature, our haute cuisine adaptation adds a touch of refinement and elegance. We incorporate premium ingredients and elevate the presentation to create a more sophisticated dining experience. We alse have the original recipe for Budae jjigae, so you can check it out.

• 200g (7 oz) Wagyu beef, thinly sliced 200g (7 oz) Wagyu beef, thinly sliced
• 150g (5.3 oz) foie gras, sliced 150g (5.3 oz) foie gras, sliced
• 100g (3.5 oz) lobster tail, chopped 100g (3.5 oz) lobster tail, chopped
• 100g (3.5 oz) truffle sausage, sliced 100g (3.5 oz) truffle sausage, sliced
• 150g (5.3 oz) assorted mushrooms (shiitake, oyster, enoki) 150g (5.3 oz) assorted mushrooms (shiitake, oyster, enoki)
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 tablespoons gochujang (Korean red pepper paste) 2 tablespoons gochujang (Korean red pepper paste)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon sugar 1 tablespoon sugar
• 1 cup (235ml) heavy cream 1 cup (235ml) heavy cream
• 200g (7 oz) tofu, cubed 200g (7 oz) tofu, cubed
• 100g (3.5 oz) kimchi, chopped 100g (3.5 oz) kimchi, chopped
• 2 green onions, chopped 2 green onions, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 650 kcal / 2720 KJ
• Fat: 45g (total), 18g (saturated)
• Carbohydrates: 25g (total), 6g (sugars)
• Protein: 40g
• Fiber: 4g
• Salt: 2.5g

Preparation

1. 1.
   Preheat a large pot over medium heat. Add the Wagyu beef slices and sear until browned. Remove from the pot and set aside.
2. 2.
   In the same pot, add the foie gras slices and cook until golden brown. Remove and set aside.
3. 3.
   Add the chopped lobster tail to the pot and cook for 2-3 minutes until cooked through. Remove and set aside.
4. 4.
   In the pot, add the truffle sausage slices and cook until lightly browned. Remove and set aside.
5. 5.
   Add the assorted mushrooms, onion, and garlic to the pot. Sauté until the mushrooms are tender.
6. 6.
   Pour in the beef broth and chicken broth. Stir in the gochujang, soy sauce, mirin, sesame oil, and sugar. Bring to a simmer.
7. 7.
   Add the heavy cream and tofu cubes to the pot. Simmer for 5 minutes.
8. 8.
   Return the seared Wagyu beef, foie gras, lobster tail, and truffle sausage to the pot. Stir in the kimchi and green onions. Season with salt and pepper to taste.
9. 9.
   Cook for an additional 5 minutes to allow the flavors to meld together.
10. 10.
    Serve the Budae Jjigae in individual bowls, garnished with additional green onions and a drizzle of sesame oil.

Treat your ingredients with care...

• Wagyu beef — Ensure the beef is thinly sliced for quick and even cooking.
• Foie gras — Sear the foie gras over high heat for a crispy exterior while maintaining a creamy interior.
• Lobster tail — Chop the lobster tail into bite-sized pieces for easy consumption.
• Truffle sausage — Look for high-quality truffle sausage to enhance the dish with its earthy aroma.
• Kimchi — Use well-fermented kimchi for a tangy and flavorful addition to the stew.

Tips & Tricks

• For an extra touch of luxury, garnish the stew with edible flowers or microgreens.
• Experiment with different types of mushrooms to add depth of flavor to the dish.
• If Wagyu beef is not available, you can substitute it with high-quality beef tenderloin.
• Adjust the spiciness by adding more or less gochujang according to your preference.
• Serve the Budae Jjigae with a side of freshly steamed rice to complete the meal.

Serving advice

Serve the Gourmet Army Stew piping hot in individual bowls. Accompany it with a bowl of steamed rice and a variety of banchan (Korean side dishes) for a complete dining experience.

Presentation advice

To elevate the presentation, arrange the ingredients in an artful manner in each bowl. Drizzle a swirl of sesame oil on top and garnish with a sprinkle of chopped green onions. Serve the stew with elegant tableware to enhance the haute cuisine experience.