Recipe
Budae Jjigae - Spanish Style
Budae Jjigae: A Spanish Twist on a Korean Classic
4.7 out of 5
In the vibrant world of Spanish cuisine, we bring you a delightful adaptation of the beloved Korean dish, Budae Jjigae. This Spanish-style Budae Jjigae combines the rich flavors of Spanish ingredients with the comforting essence of the original dish. Get ready to indulge in a fusion of cultures that will tantalize your taste buds.
Metadata
Preparation time
15 minutes
Cooking time
30 minutes
Total time
45 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Omnivore, Gluten-free, Dairy-free, Nut-free, Low-carb
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Paleo, Keto, Halal
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.
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200g (7 oz) chorizo, sliced 200g (7 oz) chorizo, sliced
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1 onion, thinly sliced 1 onion, thinly sliced
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3 garlic cloves, minced 3 garlic cloves, minced
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1 red bell pepper, sliced 1 red bell pepper, sliced
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1 green bell pepper, sliced 1 green bell pepper, sliced
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2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
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200g (7 oz) canned white beans, drained and rinsed 200g (7 oz) canned white beans, drained and rinsed
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200g (7 oz) canned diced tomatoes 200g (7 oz) canned diced tomatoes
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1 tablespoon Spanish paprika 1 tablespoon Spanish paprika
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1 teaspoon dried oregano 1 teaspoon dried oregano
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1 teaspoon dried thyme 1 teaspoon dried thyme
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500ml (2 cups) chicken broth 500ml (2 cups) chicken broth
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100g (3.5 oz) Spanish olives 100g (3.5 oz) Spanish olives
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Salt and pepper to taste Salt and pepper to taste
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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
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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.
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2.In the same pot, add the sliced onion and minced garlic. Sauté until the onion becomes translucent.
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3.Add the sliced bell peppers and cubed potatoes to the pot. Cook for 5 minutes, stirring occasionally.
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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.
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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.
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6.Stir in the Spanish olives and season with salt and pepper to taste. Simmer for an additional 5 minutes.
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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.
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