Moroccan-style Budae Jjigae

Ingredients

While the original Budae Jjigae is known for its Korean flavors and ingredients like kimchi and gochujang, this Moroccan adaptation incorporates traditional North African spices such as cumin, coriander, and paprika. The dish also features Moroccan ingredients like preserved lemons and harissa paste, giving it a unique and exciting twist. We alse have the original recipe for Budae jjigae, so you can check it out.

• 200g (7 oz) beef, thinly sliced 200g (7 oz) beef, thinly sliced
• 200g (7 oz) chicken sausage, sliced 200g (7 oz) chicken sausage, sliced
• 100g (3.5 oz) canned chickpeas, drained 100g (3.5 oz) canned chickpeas, drained
• 100g (3.5 oz) canned white beans, drained 100g (3.5 oz) canned white beans, drained
• 100g (3.5 oz) canned tomatoes, diced 100g (3.5 oz) canned tomatoes, diced
• 1 onion, sliced 1 onion, sliced
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, diced 2 potatoes, diced
• 2 tablespoons harissa paste 2 tablespoons harissa paste
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 preserved lemon, sliced 1 preserved lemon, sliced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 liter (4 cups) chicken broth 1 liter (4 cups) chicken broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 30g, 6g
• Protein: 30g
• Fiber: 8g
• Salt: 2g

Preparation

1. 1.
   Heat a large pot over medium heat and add the beef and chicken sausage. Cook until browned.
2. 2.
   Add the onion and garlic to the pot and sauté until fragrant.
3. 3.
   Stir in the harissa paste, tomato paste, cumin, coriander, and paprika. Cook for 2 minutes to release the flavors.
4. 4.
   Add the canned tomatoes, chickpeas, white beans, carrots, potatoes, preserved lemon, and chicken broth to the pot. Season with salt and pepper.
5. 5.
   Bring the stew to a boil, then reduce the heat to low and simmer for 30 minutes, or until the vegetables are tender.
6. 6.
   Serve the Moroccan-style Budae Jjigae hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Preserved lemon — Rinse the preserved lemon under cold water before slicing to remove excess saltiness.
• Harissa paste — Adjust the amount of harissa paste according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Chicken sausage — If you prefer a spicier stew, use spicy chicken sausage instead of regular.

Tips & Tricks

• To add an extra layer of flavor, marinate the beef and chicken sausage in a mixture of Moroccan spices for 30 minutes before cooking.
• If you can't find preserved lemons, you can substitute with fresh lemon zest for a similar tangy flavor.
• Serve the stew with crusty bread to soak up the delicious broth.
• Customize the spiciness by adjusting the amount of harissa paste or adding chili flakes.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day.

Serving advice

Serve the Moroccan-style Budae Jjigae in individual bowls, allowing everyone to enjoy the hearty stew. Accompany it with warm bread or couscous for a complete and satisfying meal.

Presentation advice

Garnish each bowl of stew with a sprinkle of fresh cilantro to add a pop of color and freshness. Serve the stew in rustic clay bowls or colorful ceramic bowls to enhance the Moroccan-inspired presentation.