Budae Jjigae: The Ultimate Recipe for an Even Tastier Korean Army Stew!
Elevate Your Budae Jjigae! Introducing Ingredients for a Richer, More Flavorful Experience!
Budae Jjigae is a dish that always brings a sense of abundance to the table! With main ingredients like ham and sausages, plus a variety of vegetables and toppings, a 2-serving pot often expands to feed 4-5 people! Today, I’ll share simple yet effective tips to make your Budae Jjigae exceptionally delicious and flavorful with carefully selected ingredients!
Main Ingredients- Tofu 150g
- Spam or Luncheon Meat 150g
- Sausages 100g
- Ground Beef 100g
- Mushrooms (King oyster or enoki) 100g
- Onion 100g (about 1/2 medium)
- Green Onion 20g (about 1/4 stalk)
- Cheongyang chili pepper 1 (adjust to spice preference)
- Well-fermented Kimchi 100g
- Baked beans 2 Tbsp
- Kelp-infused water 1 liter (or anchovy broth)
Beef Seasoning- Ground Beef 100g
- Oyster sauce 1/2 Tbsp
- Soy sauce 1/2 Tbsp
- Mirin (rice wine) 1 Tbsp
- Minced garlic 1 tsp
- Grated ginger 1/4 tsp
- Black pepper to taste
Seasoning Paste (Dadaegi)- Minced garlic 1/2 Tbsp
- Gochujang (Korean chili paste) 1 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Soup soy sauce 1 Tbsp
- Fish sauce 1 Tbsp
- Mirin (rice wine) 1 Tbsp
- Black pepper 1/4 tsp
Optional Add-ins- Dumplings (e.g., egg dumplings, boiled dumplings)
- Glass noodles (cooked)
- Cheese slices
- Ramen noodles
- Ground Beef 100g
- Oyster sauce 1/2 Tbsp
- Soy sauce 1/2 Tbsp
- Mirin (rice wine) 1 Tbsp
- Minced garlic 1 tsp
- Grated ginger 1/4 tsp
- Black pepper to taste
Seasoning Paste (Dadaegi)- Minced garlic 1/2 Tbsp
- Gochujang (Korean chili paste) 1 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Soup soy sauce 1 Tbsp
- Fish sauce 1 Tbsp
- Mirin (rice wine) 1 Tbsp
- Black pepper 1/4 tsp
Optional Add-ins- Dumplings (e.g., egg dumplings, boiled dumplings)
- Glass noodles (cooked)
- Cheese slices
- Ramen noodles
- Dumplings (e.g., egg dumplings, boiled dumplings)
- Glass noodles (cooked)
- Cheese slices
- Ramen noodles
Cooking Instructions
Step 1
1. Prepare the umami-rich broth: Gently wipe dry kelp (5g) with a damp cloth to remove any dust. Place it in 1 liter of cold water and let it steep for at least 30 minutes. This method extracts a deeper, more savory flavor. (If short on time, you can boil water, add the kelp, and remove it after 10 minutes.)
Step 2
2. Marinate the ground beef: In a bowl, combine the ground beef with oyster sauce, soy sauce, mirin, minced garlic, grated ginger, and black pepper. Mix well and let it marinate for a while. This step enhances the beef’s flavor, adding depth to the stew.
Step 3
3. Make the flavorful seasoning paste (Dadaegi): In a small bowl, mix together minced garlic, gochujang, gochugaru, soup soy sauce, fish sauce, mirin, and black pepper until well combined. This paste is the key to the stew’s signature spicy and robust taste!
Step 4
4. Prepare the mushrooms: Trim off the tough ends of the king oyster mushrooms. Since they are usually quite clean, you can simply brush off any dirt or rinse them very briefly under running water. Avoid soaking them, as they can become waterlogged.
Step 5
5. Slice the onion into thin strips, about 0.5cm thick. Slicing them not too thick ensures they cook evenly and don’t take too long.
Step 6
6. Slice the green onion diagonally into 4-5cm lengths. Slice the Cheongyang chili pepper diagonally as well. (Feel free to add more chili peppers if you like it spicier.)
Step 7
7. Cut the tofu into roughly 1.5-2cm cubes. Slice the Spam or luncheon meat into similar-sized pieces. Cut the sausages on an angle into about 0.5cm thick slices for a nice presentation when cooked. Uniformly sized ingredients cook more evenly and look appealing.
Step 8
8. Chop the kimchi into bite-sized pieces, about 2-3cm. Be mindful not to add too much kimchi, as it can overpower the other flavors and turn the dish into more of a kimchi stew.
Step 9
9. Arrange all the prepared ingredients aesthetically around the base of a large pot or a wide pan. Start with tofu, Spam, sausages, mushrooms, onions, and kimchi. A beautiful arrangement makes the dish even more appetizing.
Step 10
10. Pour the prepared kelp-infused water generously over the ingredients, ensuring they are mostly submerged. (You can add more water or beef broth if needed.) Place the baked beans in the center of the pot.
Step 11
11. Top everything with the sliced green onions and chili peppers. Your Budae Jjigae is now ready to be cooked!
Step 12
12. Place the pot over high heat and gently spread the seasoning paste (Dadaegi) throughout the stew using a spoon, ensuring it dissolves evenly. Once it comes to a rolling boil, reduce the heat to medium-low and let it simmer for 10-15 minutes, allowing the flavors to meld and the ingredients to cook through.
Step 13
13. For an even more satisfying meal, add optional ingredients like cooked glass noodles, dumplings, ramen noodles, or cheese slices towards the end of cooking. Enjoy the fun of picking your favorite ingredients! Savor your hearty and delicious Budae Jjigae!
