Thai-style Budae Jjigae

Ingredients

While the original Korean Budae Jjigae is known for its combination of Korean ingredients like kimchi, spam, and instant noodles, this Thai adaptation infuses the stew with Thai flavors. The addition of Thai herbs, spices, and condiments such as lemongrass, Thai chili paste, and fish sauce gives this dish a unique and fiery Thai twist. 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 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 2 kaffir lime leaves 2 kaffir lime leaves
• 2 tablespoons Thai chili paste 2 tablespoons Thai chili paste
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• 200g chicken breast, thinly sliced 200g chicken breast, thinly sliced
• 150g shrimp, peeled and deveined 150g shrimp, peeled and deveined
• 100g firm tofu, cubed 100g firm tofu, cubed
• 100g enoki mushrooms 100g enoki mushrooms
• 100g canned sliced sausages 100g canned sliced sausages
• 100g instant rice noodles 100g instant rice noodles
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) water 1 cup (240ml) water
• 1/4 cup (15g) chopped cilantro 1/4 cup (15g) chopped cilantro
• 2 green onions, sliced 2 green onions, sliced
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 2.5g

Preparation

1. 1.
   In a large pot, bring the chicken broth to a simmer over medium heat.
2. 2.
   Add the lemongrass stalk and kaffir lime leaves to the pot and let them infuse the broth for 5 minutes.
3. 3.
   Stir in the Thai chili paste, fish sauce, soy sauce, and palm sugar until well combined.
4. 4.
   Add the chicken breast, shrimp, tofu, enoki mushrooms, and sliced sausages to the pot. Cook for 5 minutes or until the chicken is cooked through and the shrimp turns pink.
5. 5.
   Meanwhile, cook the instant rice noodles according to the package instructions. Drain and set aside.
6. 6.
   Pour in the coconut milk and water into the pot. Bring the stew to a gentle boil.
7. 7.
   Add the cooked rice noodles to the pot and simmer for an additional 2 minutes.
8. 8.
   Remove the lemongrass stalk and kaffir lime leaves from the stew.
9. 9.
   Garnish with chopped cilantro and sliced green onions.
10. 10.
    Serve the Thai-style Budae Jjigae hot with lime wedges on the side.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with the back of a knife to release its flavor.
• Thai chili paste — Adjust the amount of chili paste according to your spice preference. Add more for extra heat or reduce for a milder version.
• Coconut milk — Shake the can of coconut milk before opening to ensure the cream and liquid are well combined.

Tips & Tricks

• For a vegetarian version, omit the chicken and shrimp and add more tofu and vegetables like bell peppers and bok choy.
• Customize the spiciness by adjusting the amount of Thai chili paste or adding fresh Thai chilies.
• Feel free to add other Thai herbs like Thai basil or cilantro stems for extra flavor.
• If you prefer a thicker stew, simmer it for a longer time to reduce the liquid.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Serve the Thai-style Budae Jjigae in individual bowls, allowing everyone to customize their own toppings and spice level. Squeeze fresh lime juice over the stew before enjoying to add a tangy kick. Serve with steamed jasmine rice or crusty bread on the side to soak up the flavorful broth.

Presentation advice

Garnish the Thai-style Budae Jjigae with a sprinkle of chopped cilantro and sliced green onions on top. The vibrant green colors will add freshness and visual appeal to the stew. Serve it in colorful ceramic bowls to enhance the presentation and make it even more inviting.