Budae Jjigae Italiano

Ingredients

While the original Budae Jjigae is a spicy Korean stew made with a variety of processed meats and kimchi, our Italian adaptation infuses the stew with Italian sausages, pasta, and a medley of Italian herbs and spices. This fusion creates a unique blend of flavors that pays homage to both cuisines. We alse have the original recipe for Budae jjigae, so you can check it out.

• 4 Italian sausages, sliced (400g) 4 Italian sausages, sliced (400g)
• 1 cup (200g) cooked ham, diced 1 cup (200g) cooked ham, diced
• 1 cup (200g) bacon, chopped 1 cup (200g) bacon, chopped
• 1 onion, sliced 1 onion, sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 cup (200g) canned tomatoes, crushed 1 cup (200g) canned tomatoes, crushed
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 1 cup (200g) canned white beans, drained and rinsed 1 cup (200g) canned white beans, drained and rinsed
• 1 cup (200g) canned kidney beans, drained and rinsed 1 cup (200g) canned kidney beans, drained and rinsed
• 1 cup (200g) canned chickpeas, drained and rinsed 1 cup (200g) canned chickpeas, drained and rinsed
• 1 cup (200g) canned corn, drained 1 cup (200g) canned corn, drained
• 1 cup (200g) cooked pasta (penne or macaroni) 1 cup (200g) cooked pasta (penne or macaroni)
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon Italian seasoning 1 tablespoon Italian seasoning
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili flakes (optional) 1 teaspoon chili flakes (optional)
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat: 30g (Saturated Fat: 10g)
• Carbohydrates: 40g (Sugars: 5g)
• Protein: 30g
• Fiber: 8g
• Salt: 2g

Preparation

1. 1.
   In a large pot, cook the Italian sausages over medium heat until browned. Remove from the pot and set aside.
2. 2.
   In the same pot, add the ham and bacon. Cook until crispy and golden. Remove from the pot and set aside.
3. 3.
   Add the sliced onion and minced garlic to the pot. Sauté until the onion becomes translucent.
4. 4.
   Pour in the crushed tomatoes, chicken broth, and red wine. Stir in the tomato paste, Italian seasoning, paprika, and chili flakes (if using). Season with salt and pepper to taste.
5. 5.
   Add the cooked sausages, ham, bacon, white beans, kidney beans, chickpeas, and corn to the pot. Stir well to combine.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Simmer for 30 minutes to allow the flavors to meld together.
7. 7.
   Just before serving, add the cooked pasta to the pot and stir to incorporate.
8. 8.
   Ladle the Budae Jjigae Italiano into bowls and garnish with fresh parsley.

Treat your ingredients with care...

• Italian sausages — Choose high-quality sausages with a good balance of herbs and spices for maximum flavor.
• Canned tomatoes — Opt for canned tomatoes without added salt or seasonings to have better control over the overall taste of the stew.
• Red wine — Use a dry red wine, such as Chianti or Merlot, to enhance the richness of the stew.

Tips & Tricks

• For a spicier kick, increase the amount of chili flakes or add a dash of hot sauce.
• Customize the stew by adding your favorite vegetables like bell peppers or zucchini.
• Serve with crusty Italian bread to soak up the flavorful broth.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and satisfying meal.
• Feel free to adjust the seasoning according to your taste preferences.

Serving advice

Serve the Budae Jjigae Italiano hot in individual bowls. Accompany it with a side of crusty bread and a fresh green salad for a complete meal.

Presentation advice

Garnish each bowl of Budae Jjigae Italiano with a sprinkle of fresh parsley to add a pop of color. Serve it in rustic-style bowls or deep plates to showcase the hearty nature of the stew.