Mexican Budae Jjigae

Ingredients

While the original Budae Jjigae is a Korean stew made with a variety of ingredients like spam, sausages, and kimchi, our Mexican adaptation infuses the stew with traditional Mexican flavors. We replace some of the Korean ingredients with Mexican chorizo, black beans, and corn to give it a distinct Mexican twist. The addition of chipotle peppers and cumin adds a smoky and spicy kick to the dish. We alse have the original recipe for Budae jjigae, so you can check it out.

• 200g (7 oz) Mexican chorizo 200g (7 oz) Mexican chorizo
• 200g (7 oz) boneless chicken thighs, sliced 200g (7 oz) boneless chicken thighs, sliced
• 1 onion, sliced 1 onion, sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 1 cup (200g) canned black beans, rinsed and drained 1 cup (200g) canned black beans, rinsed and drained
• 2 chipotle peppers in adobo sauce, minced 2 chipotle peppers in adobo sauce, minced
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon cumin powder 1 tablespoon cumin powder
• 1 tablespoon paprika 1 tablespoon paprika
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• Salt and pepper to taste Salt and pepper to taste
• 200g (7 oz) instant ramen noodles 200g (7 oz) instant ramen noodles
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving) Lime wedges (for serving)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 35g, 6g
• Protein: 25g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, cook the Mexican chorizo over medium heat until browned. Remove from the pot and set aside.
2. 2.
   In the same pot, add the sliced chicken thighs and cook until browned. Remove from the pot and set aside.
3. 3.
   Add the sliced onion, minced garlic, and red bell pepper to the pot. Sauté until the vegetables are softened.
4. 4.
   Add the cooked chorizo and chicken back to the pot. Stir in the corn kernels, black beans, chipotle peppers, chicken broth, tomato paste, cumin powder, paprika, and soy sauce. Season with salt and pepper to taste.
5. 5.
   Bring the stew to a boil, then reduce the heat and let it simmer for 15 minutes to allow the flavors to meld together.
6. 6.
   Meanwhile, cook the instant ramen noodles according to the package instructions. Drain and set aside.
7. 7.
   To serve, divide the cooked ramen noodles among serving bowls. Ladle the spicy Mexican stew over the noodles. Garnish with fresh cilantro and serve with lime wedges on the side.

Treat your ingredients with care...

• Mexican chorizo — Remove the casing before cooking and break it up into smaller pieces for even distribution in the stew.
• Chipotle peppers in adobo sauce — Adjust the amount according to your spice preference. For a milder flavor, use only one pepper or remove the seeds before mincing.

Tips & Tricks

• For an extra kick of heat, add a few dashes of hot sauce to the stew.
• Customize the toppings by adding sliced avocado, diced tomatoes, or shredded cheese.
• If you prefer a thicker stew, mix a tablespoon of cornstarch with water and stir it into the simmering stew until thickened.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Serving advice

Serve the Spicy Mexican Army Stew piping hot in individual bowls. Squeeze fresh lime juice over the stew just before eating to enhance the flavors. Enjoy with a side of warm tortillas or crusty bread to soak up the delicious broth.

Presentation advice

Garnish each bowl of Spicy Mexican Army Stew with a sprinkle of fresh chopped cilantro for a pop of color. Serve the stew in rustic ceramic bowls to showcase its vibrant colors and enticing aroma.