Recipe

Budae Jjigae

The Ultimate Army Stew: Budae Jjigae

4.7 out of 5

Budae Jjigae, a popular Korean dish, is a hearty and flavorful stew that originated during the Korean War. It was created using surplus ingredients from U.S. military bases, hence the name "Army Stew." This adaptation of Budae Jjigae stays true to its Korean roots, incorporating traditional flavors and ingredients.

Stew› Budae jjigae

Asian cuisine› East Asian cuisine› Korean cuisine

Preparation time

20 minutes

Cooking time

25 minutes

Total time

45 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Omnivore, Gluten-free (if using gluten-free soy sauce), Dairy-free, Nut-free, Low-carb (omit ramen noodles)

Allergens

Soy, Wheat (if using regular soy sauce), Pork

Not suitable for

Vegetarian, Vegan, Paleo, Keto, Low-fat

Ingredients

2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
1 cup (235ml) water 1 cup (235ml) water
200g sliced pork belly 200g sliced pork belly
200g sliced beef 200g sliced beef
1 cup (200g) kimchi 1 cup (200g) kimchi
1/2 cup (100g) canned baked beans 1/2 cup (100g) canned baked beans
1/2 cup (100g) sliced sausage 1/2 cup (100g) sliced sausage
1/2 cup (100g) instant ramen noodles 1/2 cup (100g) instant ramen noodles
1/2 cup (100g) tofu, cubed 1/2 cup (100g) tofu, cubed
1/2 cup (100g) sliced mushrooms 1/2 cup (100g) sliced mushrooms
1/4 cup (60g) sliced onion 1/4 cup (60g) sliced onion
2 green onions, chopped 2 green onions, chopped
2 cloves garlic, minced 2 cloves garlic, minced
1 tablespoon gochujang (Korean red pepper paste) 1 tablespoon gochujang (Korean red pepper paste)
1 tablespoon soy sauce 1 tablespoon soy sauce
1 tablespoon vegetable oil 1 tablespoon vegetable oil
1 teaspoon sugar 1 teaspoon sugar
Salt and pepper to taste Salt and pepper to taste

Nutrition

Calories (kcal / KJ): 450 kcal / 1884 KJ
Fat (total, saturated): 25g, 9g
Carbohydrates (total, sugars): 25g, 5g
Protein: 30g
Fiber: 4g
Salt: 2g

Preparation

1.
Heat vegetable oil in a large pot over medium heat. Add minced garlic and sliced onion, sauté until fragrant.
2.
Add pork belly and beef slices, cook until browned.
3.
Stir in gochujang and soy sauce, ensuring the meat is coated evenly.
4.
Add chicken broth and water to the pot, bring to a boil.
5.
Reduce heat to low and add kimchi, baked beans, sausage, tofu, mushrooms, and green onions. Simmer for 10 minutes.
6.
Meanwhile, cook the instant ramen noodles according to package instructions. Drain and set aside.
7.
Season the stew with sugar, salt, and pepper to taste.
8.
Add the cooked ramen noodles to the pot and simmer for an additional 5 minutes.
9.
Serve hot in individual bowls, garnished with additional green onions.

Treat your ingredients with care...

Kimchi — Use well-fermented kimchi for a tangy and robust flavor.
Gochujang — Adjust the amount of gochujang according to your spice preference.
Ramen noodles — Cook the noodles separately to prevent them from becoming too soft in the stew.
Tofu — Use firm tofu to ensure it holds its shape during cooking.
Pork belly — For a leaner option, you can substitute pork loin or chicken breast.

Tips & Tricks

Customize the ingredients by adding other favorites like sliced cheese, rice cakes, or vegetables.
Adjust the spiciness by adding more or less gochujang.
For a richer flavor, use homemade chicken broth instead of store-bought.
Leftovers can be stored in the refrigerator for up to 3 days and reheated for another delicious meal.
Serve with a side of steamed rice to complete the meal.

Serving advice

Budae Jjigae is best enjoyed piping hot. Serve it as a main course with a bowl of steamed rice on the side. Provide individual spoons for each diner to savor the stew's rich flavors.

Presentation advice

Present the Budae Jjigae in a large, colorful bowl to showcase the vibrant ingredients. Garnish with a sprinkle of chopped green onions for a fresh touch. Serve with a side of steamed rice and kimchi for a complete Korean dining experience.