Budae Jjigae - Nouvelle Cuisine Twist

Ingredients

While the essence of Budae Jjigae remains intact, our Nouvelle Cuisine adaptation focuses on elevating the presentation and refining the flavors. We have incorporated high-quality ingredients and introduced innovative techniques to create a more refined and visually appealing version of this beloved Korean dish. We alse have the original recipe for Budae jjigae, so you can check it out.

• 200g (7 oz) thinly sliced beef 200g (7 oz) thinly sliced beef
• 150g (5.3 oz) smoked sausage, sliced 150g (5.3 oz) smoked sausage, sliced
• 100g (3.5 oz) tofu, cubed 100g (3.5 oz) tofu, cubed
• 100g (3.5 oz) enoki mushrooms 100g (3.5 oz) enoki mushrooms
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 tablespoons gochujang (Korean red pepper paste) 2 tablespoons gochujang (Korean red pepper paste)
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 green onions, chopped 2 green onions, chopped
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat sesame oil over medium heat. Add minced garlic and sliced onion, sauté until fragrant and translucent.
2. 2.
   Add the thinly sliced beef and smoked sausage to the pot. Cook until the meat is browned and cooked through.
3. 3.
   Stir in gochujang, soy sauce, mirin, sugar, and black pepper. Mix well to coat the meat.
4. 4.
   Pour in the beef broth and bring to a simmer. Cook for 10 minutes to allow the flavors to meld together.
5. 5.
   Add tofu, enoki mushrooms, and green onions to the pot. Simmer for an additional 5 minutes.
6. 6.
   Stir in the heavy cream and cook for another 2 minutes.
7. 7.
   Serve the Budae Jjigae in individual bowls, garnished with fresh cilantro.

Treat your ingredients with care...

• Beef — For a tender result, choose thinly sliced beef such as ribeye or sirloin.
• Smoked sausage — Opt for a high-quality smoked sausage with a robust flavor to enhance the dish.
• Tofu — Use firm tofu to ensure it holds its shape during cooking.
• Enoki mushrooms — Trim the tough ends of the mushrooms before adding them to the dish.
• Gochujang — Adjust the amount of gochujang according to your spice preference.

Tips & Tricks

• To add a touch of elegance, garnish the dish with edible flowers or microgreens.
• For a lighter version, substitute the heavy cream with coconut milk.
• Experiment with different types of mushrooms, such as shiitake or oyster mushrooms, for added depth of flavor.
• Serve the Budae Jjigae with a side of steamed rice or crusty bread to soak up the delicious broth.
• Customize the spice level by adjusting the amount of gochujang and black pepper.

Serving advice

Serve the Budae Jjigae hot in individual bowls, accompanied by a side of steamed rice or crusty bread. Garnish each bowl with fresh cilantro for a pop of color and freshness.

Presentation advice

To create an elegant presentation, arrange the ingredients in the bowl with care, ensuring each element is visible. Drizzle a swirl of cream on top and sprinkle some chopped green onions for a finishing touch.