Budae Jjigae - New Mexican Style

Ingredients

While the original Budae Jjigae is traditionally made with Korean ingredients like kimchi and gochujang, our New Mexican adaptation incorporates local flavors. We substitute kimchi with pickled jalapenos for a tangy kick, and gochujang with red chili powder for a fiery heat. Additionally, we add ingredients like black beans and corn to infuse the stew with a Southwestern flair. 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 cup (240ml) water 1 cup (240ml) water
• 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 jalapeno pepper, sliced 1 jalapeno pepper, sliced
• 8 ounces (225g) smoked sausage, sliced 8 ounces (225g) smoked sausage, sliced
• 1 cup (160g) canned black beans, rinsed and drained 1 cup (160g) canned black beans, rinsed and drained
• 1 cup (150g) frozen corn kernels 1 cup (150g) frozen corn kernels
• 1 cup (240ml) diced tomatoes 1 cup (240ml) diced tomatoes
• 1 tablespoon red chili powder 1 tablespoon red chili powder
• 1 teaspoon cumin 1 teaspoon cumin
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 18g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the sliced onion, minced garlic, and jalapeno pepper. Sauté until the onion becomes translucent.
2. 2.
   Add the sliced smoked sausage to the pot and cook until lightly browned.
3. 3.
   Pour in the chicken broth and water. Stir in the diced tomatoes, black beans, and frozen corn kernels.
4. 4.
   Season the stew with red chili powder, cumin, salt, and pepper. Stir well to combine all the flavors.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, allowing the flavors to meld together.
6. 6.
   Taste and adjust the seasoning if needed.
7. 7.
   Serve the Budae Jjigae in bowls, garnished with fresh cilantro.

Treat your ingredients with care...

• Smoked sausage — For a spicier kick, use a spicy smoked sausage variety.
• Pickled jalapenos — Adjust the amount according to your desired level of heat.
• Red chili powder — Feel free to add more or less depending on your spice preference.
• Canned black beans — Rinse and drain the beans to remove excess sodium.
• Frozen corn kernels — Thaw the corn before adding it to the stew for even cooking.

Tips & Tricks

• If you prefer a thicker stew, you can add a tablespoon of cornstarch mixed with water to the pot and simmer for an additional 5 minutes.
• Serve the Budae Jjigae with warm tortillas or cornbread for a complete New Mexican experience.
• Feel free to customize the stew by adding other ingredients like diced green chilies or cooked ground beef.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and satisfying meal.
• Don't forget to have some sour cream or shredded cheese on hand to cool down the spiciness if desired.

Serving advice

Serve the Budae Jjigae hot in individual bowls. Accompany it with warm tortillas or cornbread for a delightful New Mexican twist. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

To make the presentation more appealing, place a dollop of sour cream on top of the stew and sprinkle some shredded cheese. Serve with a side of warm tortillas or cornbread. The vibrant colors of the stew and the garnish will make it visually enticing.