Recipe

Budae Jjigae with a Molecular Twist

Explosive Budae Jjigae: A Molecular Gastronomy Delight

4.8 out of 5

In the realm of molecular gastronomy, we reimagine the traditional Korean dish, Budae Jjigae. This innovative take on the classic stew combines the essence of Korean flavors with the artistry of molecular techniques. Prepare to embark on a culinary adventure that will tantalize your taste buds and ignite your imagination.

Stew› Budae jjigae

Asian cuisine› East Asian cuisine› Korean cuisine

Cuisine styles› Molecular gastronomy

Preparation time

30 minutes

Cooking time

20 minutes

Total time

50 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Omnivore, Pescatarian (if spam and sausages are substituted with seafood alternatives), Gluten-free (if using gluten-free soy sauce and noodles), Dairy-free, Low-carb (if omitting the ramen noodles)

Allergens

Soy, Gluten, Dairy

Not suitable for

Vegetarian, Vegan, Paleo, Keto, Nut-free

Ingredients

While the original Budae Jjigae is a hearty stew with a mix of ingredients like spam, sausages, and kimchi, our molecular gastronomy adaptation focuses on transforming the textures and presentation of the dish. By utilizing techniques such as spherification, foams, and gels, we elevate the dining experience to a whole new level. We alse have the original recipe for Budae jjigae, so you can check it out.

200g (7 oz) Spam, diced 200g (7 oz) Spam, diced
200g (7 oz) assorted sausages, sliced 200g (7 oz) assorted sausages, sliced
150g (5.3 oz) kimchi, chopped 150g (5.3 oz) kimchi, chopped
100g (3.5 oz) tofu, cubed 100g (3.5 oz) tofu, cubed
50g (1.8 oz) instant ramen noodles 50g (1.8 oz) instant ramen noodles
500ml (2 cups) chicken broth 500ml (2 cups) chicken broth
30g (1 oz) gochujang (Korean red pepper paste) 30g (1 oz) gochujang (Korean red pepper paste)
20g (0.7 oz) sugar 20g (0.7 oz) sugar
10g (0.35 oz) soy sauce 10g (0.35 oz) soy sauce
5g (0.2 oz) garlic, minced 5g (0.2 oz) garlic, minced
5g (0.2 oz) ginger, grated 5g (0.2 oz) ginger, grated
2g (0.07 oz) instant coffee 2g (0.07 oz) instant coffee
2g (0.07 oz) agar-agar powder 2g (0.07 oz) agar-agar powder
1g (0.04 oz) sodium alginate 1g (0.04 oz) sodium alginate
1g (0.04 oz) calcium lactate 1g (0.04 oz) calcium lactate
Water, as needed Water, as needed

Nutrition

Calories (kcal / KJ): 350 kcal / 1465 KJ
Fat (total, saturated): 20g, 7g
Carbohydrates (total, sugars): 20g, 5g
Protein: 25g
Fiber: 3g
Salt: 2g

Preparation

1.
In a large pot, combine the chicken broth, gochujang, sugar, soy sauce, garlic, and ginger. Bring to a simmer over medium heat.
2.
Add the diced Spam, sliced sausages, and chopped kimchi to the pot. Cook for 10 minutes, allowing the flavors to meld together.
3.
Meanwhile, prepare the agar-agar gel by dissolving 2g of agar-agar powder in 100ml of water. Bring to a boil and let it cool slightly.
4.
In a separate bowl, mix 1g of sodium alginate with 500ml of water. Stir until the sodium alginate is fully dissolved.
5.
Using a syringe or dropper, carefully drop small droplets of the agar-agar gel into the sodium alginate bath. Let the droplets sit in the bath for 2 minutes, then gently remove them with a slotted spoon and rinse with water.
6.
Cook the instant ramen noodles according to package instructions and set aside.
7.
Add the cubed tofu and cooked ramen noodles to the pot. Simmer for an additional 5 minutes.
8.
Prepare the coffee foam by mixing 2g of instant coffee with 100ml of water. Use a handheld frother or immersion blender to create a light foam.
9.
Serve the Budae Jjigae in individual bowls, garnishing with the agar-agar gel droplets and a dollop of coffee foam on top.

Treat your ingredients with care...

Spam — For a healthier alternative, choose low-sodium or turkey spam.
Kimchi — Opt for homemade kimchi or a low-sodium store-bought version to control the level of spiciness.
Agar-agar powder — Ensure the powder is fully dissolved in the water to achieve a smooth gel texture.
Sodium alginate — Use a blender or immersion blender to fully dissolve the sodium alginate in the water.
Instant coffee — Instant espresso powder can be used for a stronger coffee flavor.

Tips & Tricks

Experiment with different flavors for the agar-agar gel droplets, such as tomato or mushroom.
Add a touch of sesame oil or sesame seeds for an extra nutty flavor.
For a smoky twist, grill the spam and sausages before adding them to the stew.
Garnish with fresh herbs like cilantro or green onions for a pop of color.
Serve the Budae Jjigae with a side of crispy Korean fried chicken for a delightful contrast.

Serving advice

Serve the Budae Jjigae hot, allowing the agar-agar gel droplets to burst in your mouth, releasing bursts of flavor. The coffee foam adds a unique aroma and complements the savory stew. Enjoy with a side of steamed rice or crusty bread to soak up the delicious broth.

Presentation advice

Present the Budae Jjigae in individual bowls, arranging the agar-agar gel droplets in an artistic manner. Drizzle the coffee foam on top, creating a visually stunning dish. Garnish with a sprinkle of sesame seeds and a sprig of fresh herbs for an elegant touch.