Budae Jjigae - Latvian Style

Ingredients

While the original Budae Jjigae is known for its spicy and bold flavors, this Latvian adaptation incorporates milder spices and local ingredients to suit the Latvian palate. The addition of traditional Latvian sausages and root vegetables gives the stew a unique twist, making it a delightful fusion of Korean and Latvian flavors. We alse have the original recipe for Budae jjigae, so you can check it out.

• 200g (7 oz) Latvian sausages, sliced 200g (7 oz) Latvian sausages, sliced
• 200g (7 oz) chicken breast, thinly sliced 200g (7 oz) chicken breast, thinly sliced
• 200g (7 oz) tofu, cubed 200g (7 oz) tofu, cubed
• 1 onion, sliced 1 onion, sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 carrots, sliced 2 carrots, sliced
• 100g (3.5 oz) canned baked beans 100g (3.5 oz) canned baked beans
• 100g (3.5 oz) canned corn 100g (3.5 oz) canned corn
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon gochujang (Korean chili paste) 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• Spring onions, chopped (for garnish) Spring onions, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 30g, 6g
• Protein: 25g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat. Add the sliced sausages and chicken breast, and cook until browned.
2. 2.
   Add the minced garlic and sliced onion to the pot, and sauté until fragrant.
3. 3.
   Stir in the cubed tofu, potatoes, and carrots. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Add the canned baked beans, canned corn, chicken broth, soy sauce, and gochujang to the pot. Stir well to combine.
5. 5.
   Bring the stew to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the potatoes and carrots are tender.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Budae Jjigae hot, garnished with chopped spring onions.

Treat your ingredients with care...

• Latvian sausages — Choose sausages with a good balance of flavors, such as smoked or garlic sausages, to enhance the taste of the stew.
• Tofu — Use firm tofu to ensure it holds its shape during cooking and adds a creamy texture to the stew.
• Gochujang — Adjust the amount of gochujang according to your spice preference. Add more for a spicier stew or reduce it for a milder flavor.
• Canned baked beans — Rinse the beans before adding them to the stew to remove excess salt and preserve the balance of flavors.
• Chicken broth — Use homemade chicken broth or low-sodium store-bought broth to control the saltiness of the stew.

Tips & Tricks

• For a richer flavor, you can add a splash of Latvian beer or white wine to the stew while simmering.
• Customize the vegetables according to seasonal availability in Latvia. Consider adding mushrooms, cabbage, or other root vegetables for variation.
• If you prefer a thicker stew, mix a tablespoon of cornstarch with water and add it to the pot during the last few minutes of cooking.
• Serve the Budae Jjigae with a side of Latvian rye bread or crusty bread to soak up the delicious broth.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and satisfying meal.

Serving advice

Serve the Latvian-style Budae Jjigae in individual bowls, allowing everyone to enjoy the flavors and textures of the stew. Accompany it with a side of Latvian rye bread or crusty bread for a complete and satisfying meal.

Presentation advice

Garnish the Budae Jjigae with a sprinkle of chopped spring onions on top to add a pop of color. The vibrant green against the rich stew will make it visually appealing and appetizing.