Budae Jjigae - Latin American Style

Ingredients

While the original Budae Jjigae is traditionally made with Korean ingredients like kimchi and gochujang, this Latin American version incorporates ingredients commonly found in Latin American cuisine. The flavors are enhanced with spices like cumin and paprika, and the dish is given a Latin American twist with the addition of chorizo and black beans. We alse have the original recipe for Budae jjigae, so you can check it out.

• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 2 chorizo sausages, sliced 2 chorizo sausages, sliced
• 1 cup (200g) canned black beans, drained and rinsed 1 cup (200g) canned black beans, drained and rinsed
• 1 cup (200g) canned diced tomatoes 1 cup (200g) canned diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon cumin powder 1 tablespoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon sugar 1 teaspoon sugar
• Salt and pepper to taste Salt and pepper to taste
• 200g tofu, cubed 200g tofu, cubed
• 200g cooked chicken, shredded 200g cooked chicken, shredded
• 200g cooked sausage, sliced 200g cooked sausage, sliced
• 2 green onions, chopped 2 green onions, chopped
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 30g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and bell peppers. Sauté until the vegetables are softened.
2. 2.
   Add the chorizo sausages and cook until browned.
3. 3.
   Stir in the black beans, diced tomatoes, tomato paste, cumin powder, paprika, dried oregano, sugar, salt, and pepper. Mix well.
4. 4.
   Pour in the chicken broth and bring to a boil. Reduce the heat and simmer for 15 minutes.
5. 5.
   Add the tofu, cooked chicken, and cooked sausage to the pot. Simmer for an additional 10 minutes.
6. 6.
   Adjust the seasoning with salt and pepper if needed.
7. 7.
   Serve the Budae Jjigae in bowls, garnished with chopped green onions and fresh cilantro.

Treat your ingredients with care...

• Chorizo sausages — For a spicier flavor, use spicy chorizo sausages. If you prefer a milder taste, opt for mild chorizo.
• Tofu — Use firm tofu to ensure it holds its shape during cooking. You can also marinate the tofu in soy sauce and garlic for added flavor.
• Canned black beans — Rinse the beans thoroughly to remove excess sodium. If you prefer, you can also cook dried black beans from scratch.

Tips & Tricks

• If you prefer a thicker stew, you can add a cornstarch slurry (cornstarch mixed with water) to the pot and simmer for a few more minutes.
• Feel free to customize the vegetables according to your preference. You can add corn, carrots, or any other vegetables you enjoy.
• Serve the Budae Jjigae with warm tortillas or crusty bread for a complete Latin American meal.

Serving advice

Serve the Budae Jjigae hot in individual bowls. It pairs well with a side of rice or warm tortillas.

Presentation advice

Garnish each bowl of Budae Jjigae with a sprig of fresh cilantro for a pop of color. Serve it in colorful ceramic bowls to enhance the Latin American aesthetic.