Hungarian-style Budae Jjigae

Ingredients

The original Korean Budae Jjigae is typically made with Korean ingredients such as kimchi, gochujang, and Korean sausages. In this Hungarian adaptation, we substitute the Korean sausages with spicy Hungarian sausages, and add Hungarian paprika for a distinct flavor. The stew is also thickened with sour cream to give it a creamy texture. We alse have the original recipe for Budae jjigae, so you can check it out.

• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 200g spicy Hungarian sausages, sliced 200g spicy Hungarian sausages, sliced
• 200g bacon, chopped 200g bacon, chopped
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 carrots, sliced 2 carrots, sliced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 cup sauerkraut 1 cup sauerkraut
• 2 tablespoons Hungarian paprika 2 tablespoons Hungarian paprika
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 4 cups chicken broth 4 cups chicken broth
• 1 cup kimchi, chopped 1 cup kimchi, chopped
• 1/2 cup sour cream 1/2 cup sour cream
• 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): 30g, 10g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 25g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened.
2. 2.
   Add the sliced Hungarian sausages and bacon to the pot, and cook until browned.
3. 3.
   Stir in the potatoes, carrots, red bell pepper, sauerkraut, Hungarian paprika, and tomato paste. Cook for a few minutes to allow the flavors to meld together.
4. 4.
   Pour in the chicken broth and bring to a boil. Reduce the heat to low and simmer for about 20 minutes, or until the vegetables are tender.
5. 5.
   Stir in the chopped kimchi and sour cream. Season with salt and pepper to taste.
6. 6.
   Simmer for an additional 5 minutes to allow the flavors to blend together.
7. 7.
   Serve the Hungarian-style Budae Jjigae hot, garnished with fresh parsley.

Treat your ingredients with care...

• Hungarian sausages — If you can't find spicy Hungarian sausages, you can use any other spicy sausage of your choice.
• Kimchi — If you prefer a milder flavor, you can reduce the amount of kimchi or rinse it before adding it to the stew.

Tips & Tricks

• For an extra kick of heat, add a pinch of Hungarian hot paprika.
• Serve the Hungarian-style Budae Jjigae with crusty bread or Hungarian dumplings for a complete meal.
• Leftovers can be refrigerated and reheated the next day for an even more flavorful stew.

Serving advice

Serve the Hungarian-style Budae Jjigae hot in individual bowls. It pairs well with a dollop of sour cream on top and a sprinkle of fresh parsley for garnish. Enjoy it with a side of crusty bread or Hungarian dumplings.

Presentation advice

To make the Hungarian-style Budae Jjigae visually appealing, arrange the sliced Hungarian sausages and colorful vegetables on top of the stew. Garnish with a sprig of fresh parsley for a pop of green.