Budae Jjigae - Spanish Style

Ingredients

While the original Budae Jjigae is a spicy Korean stew made with a variety of processed meats and kimchi, our Spanish adaptation infuses the stew with traditional Spanish ingredients. We replace the processed meats with chorizo and add Spanish paprika for a smoky flavor. Additionally, we incorporate Spanish olives and potatoes to enhance the dish's heartiness. We alse have the original recipe for Budae jjigae, so you can check it out.

• 200g (7 oz) chorizo, sliced 200g (7 oz) chorizo, sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 200g (7 oz) canned white beans, drained and rinsed 200g (7 oz) canned white beans, drained and rinsed
• 200g (7 oz) canned diced tomatoes 200g (7 oz) canned diced tomatoes
• 1 tablespoon Spanish paprika 1 tablespoon Spanish paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 500ml (2 cups) chicken broth 500ml (2 cups) chicken broth
• 100g (3.5 oz) Spanish olives 100g (3.5 oz) Spanish olives
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 22g (Saturated Fat: 8g)
• Carbohydrates: 28g (Sugars: 5g)
• Protein: 18g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, cook the chorizo over medium heat until it releases its oils and becomes slightly crispy. Remove the chorizo from the pot and set aside.
2. 2.
   In the same pot, add the sliced onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the sliced bell peppers and cubed potatoes to the pot. Cook for 5 minutes, stirring occasionally.
4. 4.
   Return the cooked chorizo to the pot and add the white beans, diced tomatoes, Spanish paprika, dried oregano, and dried thyme. Stir well to combine.
5. 5.
   Pour in the chicken broth and bring the stew to a boil. Reduce the heat to low, cover the pot, and simmer for 20 minutes or until the potatoes are tender.
6. 6.
   Stir in the Spanish olives and season with salt and pepper to taste. Simmer for an additional 5 minutes.
7. 7.
   Serve the Spanish-style Budae Jjigae hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chorizo — Choose a high-quality chorizo for the best flavor. If you prefer a spicier stew, opt for a spicy chorizo variety.
• Spanish paprika — Look for smoked Spanish paprika (pimentón) to add a distinct smoky flavor to the dish.
• Spanish olives — Use pitted Spanish olives for convenience. You can choose either green or black olives based on your preference.
• Potatoes — Cut the potatoes into small cubes to ensure they cook evenly and become tender in the stew.
• Chicken broth — If you prefer a vegetarian version, you can substitute vegetable broth for chicken broth.

Tips & Tricks

• For an extra kick of flavor, add a splash of Spanish sherry or red wine to the stew while simmering.
• Serve the Budae Jjigae with crusty bread to soak up the delicious broth.
• Customize the spiciness by adjusting the amount of Spanish paprika or adding a pinch of cayenne pepper.
• Feel free to add other Spanish ingredients such as roasted red peppers or Spanish ham for additional depth of flavor.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to meld together even more.

Serving advice

Serve the Spanish-style Budae Jjigae in individual bowls, accompanied by crusty bread. Sprinkle fresh parsley on top for a pop of color and freshness. This hearty stew is perfect for cozy family dinners or gatherings with friends.

Presentation advice

To enhance the presentation, place a slice of chorizo on top of each bowl of Budae Jjigae. Drizzle a small amount of olive oil over the stew and garnish with a sprig of fresh thyme or a few Spanish olives. Serve with a side of crusty bread and enjoy the vibrant colors and flavors of this Spanish twist on a classic dish.