Budae Jjigae (Indo Style)

Ingredients

In this Indo-style adaptation, we incorporate traditional Indo spices such as turmeric, cumin, and coriander to enhance the flavors of the dish. We also substitute some of the Korean ingredients with Indo counterparts, giving it a unique twist while still maintaining the essence of Budae Jjigae. We alse have the original recipe for Budae jjigae, so you can check it out.

• 200g (7 oz) chicken sausages, sliced 200g (7 oz) chicken sausages, sliced
• 200g (7 oz) beef, thinly sliced 200g (7 oz) beef, thinly sliced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, sliced 1 onion, sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 2 tablespoons gochujang (Korean chili paste) 2 tablespoons gochujang (Korean chili paste)
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 200g (7 oz) tofu, cubed 200g (7 oz) tofu, cubed
• 1 cup (150g) kimchi, chopped 1 cup (150g) kimchi, chopped
• 1 cup (100g) sliced mushrooms 1 cup (100g) sliced mushrooms
• 1 cup (100g) sliced cabbage 1 cup (100g) sliced cabbage
• 2 green onions, chopped 2 green onions, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the sliced sausages and beef to the pot and cook until browned.
3. 3.
   Add the onion and garlic to the pot and sauté until fragrant.
4. 4.
   Stir in the turmeric, cumin, and coriander powder, and cook for another minute.
5. 5.
   Add the gochujang and mix well to coat the meat and onions.
6. 6.
   Pour in the chicken broth and bring to a simmer.
7. 7.
   Add the tofu, kimchi, mushrooms, and cabbage to the pot. Cook for 10 minutes, or until the vegetables are tender.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Garnish with chopped green onions before serving.

Treat your ingredients with care...

• Chicken sausages — Ensure they are fully cooked before adding to the stew.
• Beef — Slice the beef thinly to ensure quick and even cooking.
• Tofu — Use firm tofu to prevent it from breaking apart during cooking.
• Kimchi — If you prefer a milder flavor, rinse the kimchi before adding it to the stew.
• Gochujang — Adjust the amount of gochujang according to your spice preference.

Tips & Tricks

• For an extra kick of heat, add sliced green chilies to the stew.
• Serve the Budae Jjigae with steamed rice or crusty bread to soak up the flavorful broth.
• Feel free to add other vegetables such as bell peppers or carrots for added texture and flavor.
• If you can't find chicken sausages, you can substitute with any spicy sausage of your choice.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.

Serving advice

Serve the Indo-style Budae Jjigae hot in individual bowls. Garnish with chopped green onions for a fresh and vibrant touch. Accompany it with steamed rice or crusty bread to complete the meal.

Presentation advice

To enhance the presentation, arrange the sliced sausages, beef, and colorful vegetables on top of the stew. Sprinkle some toasted sesame seeds for added visual appeal.