Taiwanese-style Budae Jjigae

Ingredients

While the original Korean Budae Jjigae is known for its use of Korean ingredients like kimchi and gochujang, this Taiwanese adaptation incorporates Taiwanese flavors and ingredients to give it a unique twist. The addition of Taiwanese sausages, tofu, and local vegetables adds depth and richness 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 cup (235ml) water 1 cup (235ml) water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 onion, sliced 1 onion, sliced
• 2 Taiwanese sausages, sliced 2 Taiwanese sausages, sliced
• 200g sliced pork belly 200g sliced pork belly
• 200g firm tofu, cubed 200g firm tofu, cubed
• 1 cup (200g) kimchi, chopped 1 cup (200g) kimchi, chopped
• 1 cup (200g) canned baked beans 1 cup (200g) canned baked beans
• 1 cup (200g) sliced cabbage 1 cup (200g) sliced cabbage
• 1 cup (200g) sliced mushrooms 1 cup (200g) sliced mushrooms
• 2 tablespoons Taiwanese chili bean sauce 2 tablespoons Taiwanese chili bean sauce
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon black pepper 1 teaspoon black pepper
• 2 green onions, chopped 2 green onions, chopped
• 2 tablespoons chopped cilantro 2 tablespoons chopped cilantro

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 30g, 10g
• Protein: 30g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat. Add minced garlic and sliced onion, and sauté until fragrant.
2. 2.
   Add sliced Taiwanese sausages and pork belly to the pot, and cook until browned.
3. 3.
   Stir in cubed tofu, chopped kimchi, baked beans, sliced cabbage, and mushrooms.
4. 4.
   In a small bowl, mix together Taiwanese chili bean sauce, soy sauce, sugar, sesame oil, and black pepper. Pour the sauce into the pot.
5. 5.
   Add chicken broth and water to the pot, and bring to a boil. Reduce heat and simmer for 15-20 minutes.
6. 6.
   Garnish with chopped green onions and cilantro before serving.

Treat your ingredients with care...

• Taiwanese sausages — If you can't find Taiwanese sausages, you can substitute with any other type of sausage that you prefer.
• Kimchi — The spiciness of kimchi can vary, so adjust the amount according to your taste preference.
• Taiwanese chili bean sauce — This sauce adds a unique flavor to the dish. If you can't find it, you can substitute with Korean gochujang or any other chili paste.

Tips & Tricks

• To make the stew spicier, add some chili flakes or a few slices of fresh chili pepper.
• Feel free to add other ingredients like seafood, tofu skin, or different types of vegetables to customize the stew to your liking.
• Serve the stew with steamed rice or noodles for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.
• Adjust the seasoning according to your taste preference by adding more soy sauce, sugar, or chili bean sauce.

Serving advice

Serve the Taiwanese-style Budae Jjigae hot in a large pot or individual bowls. Garnish with chopped green onions and cilantro for added freshness and color. Provide spoons and chopsticks for easy eating.

Presentation advice

To make the dish visually appealing, arrange the ingredients in the pot or bowls in an organized manner. The vibrant colors of the vegetables and sausages will make the stew look appetizing. Serve with a side of steamed rice or noodles.