Peruvian Budae Jjigae

Ingredients

While the original Korean Budae Jjigae is typically made with Korean ingredients such as kimchi, gochujang, and ramen noodles, this Peruvian adaptation incorporates Peruvian ingredients and spices to give it a unique twist. The Peruvian Budae Jjigae includes ingredients like aji amarillo paste, quinoa, and Peruvian corn, adding a touch of Peruvian flair to the dish. 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 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon aji amarillo paste 1 tablespoon aji amarillo paste
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cup (185g) cooked quinoa 1 cup (185g) cooked quinoa
• 1 cup (150g) Peruvian corn kernels 1 cup (150g) Peruvian corn kernels
• 1 cup (150g) sliced cooked sausage 1 cup (150g) sliced cooked sausage
• 1 cup (150g) sliced cooked chicken 1 cup (150g) sliced cooked chicken
• 1 cup (150g) sliced cooked pork 1 cup (150g) sliced cooked pork
• 1 cup (150g) sliced cooked beef 1 cup (150g) sliced cooked beef
• 2 cups (470ml) water 2 cups (470ml) water
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 30g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the sliced onion and minced garlic, and sauté until the onion is translucent.
2. 2.
   Stir in the aji amarillo paste, tomato paste, cumin powder, and paprika. Cook for 2 minutes to allow the flavors to meld together.
3. 3.
   Add the chicken broth, water, cooked quinoa, Peruvian corn kernels, sliced sausage, chicken, pork, and beef to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the flavors have melded together and the stew has thickened slightly.
4. 4.
   Season with salt and pepper to taste.
5. 5.
   Serve the Peruvian Budae Jjigae hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Quinoa — Rinse the quinoa thoroughly before cooking to remove any bitterness.
• Aji amarillo paste — Adjust the amount of aji amarillo paste according to your desired level of spiciness.
• Peruvian corn — If Peruvian corn is not available, you can substitute it with regular corn kernels.
• Sausage — Use your preferred type of cooked sausage, such as chorizo or Peruvian-style sausage.
• Beef — Choose a tender cut of beef, such as sirloin or ribeye, and slice it thinly for quick cooking.

Tips & Tricks

• For an extra kick of flavor, add a squeeze of lime juice before serving.
• Feel free to add other Peruvian ingredients like diced potatoes or sliced sweet potatoes for added texture and flavor.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the stew during the last few minutes of cooking.
• Adjust the spiciness by adding more or less aji amarillo paste according to your taste preferences.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Peruvian Budae Jjigae in individual bowls, accompanied by steamed white rice or crusty bread. Provide lime wedges on the side for squeezing over the stew to enhance the flavors.

Presentation advice

Garnish the Peruvian Budae Jjigae with a sprinkle of fresh cilantro to add a pop of color. Serve it in colorful Peruvian pottery or bowls to showcase the vibrant nature of Peruvian cuisine.