Easy & Delicious Homemade Budae Jjigae (Army Stew) Recipe
Enjoy Budae Jjigae, a Universally Loved Korean Classic, Effortlessly at Home!
This recipe features a generous amount of pork and sausages, creating a rich and savory broth that’s truly satisfying. Instead of making a separate seasoning paste, we’re using a convenient pack of ‘Dadam Budae Jjigae Seasoning’. The preparation is incredibly simple. Let me guide you through this easy Budae Jjigae recipe! ^^
Ingredients- Dadam Budae Jjigae Seasoning pack, 1
- Water, 600ml
- Onion, 1/2
- Vienna sausages, 150g
- Pork hind leg, 150g
- A ladleful of aged kimchi (approx. 150g)
- King oyster mushrooms, 1/2
- Firm tofu, 1 block (approx. 300g)
- Soup soy sauce, a little (to taste)
Cooking Instructions
Step 1
In a wide and deep pot, pour 600ml of cold water. Add the entire ‘Dadam Budae Jjigae Seasoning’ pack and stir well to dissolve any clumps. This single pack provides the foundation for the delicious flavor!
Step 2
Peel and thinly slice the half onion (about 0.5cm thick) and add it to the pot. The natural sweetness of the onion will add depth to the broth.
Step 3
Slice the Vienna sausages diagonally into approximately 1cm thick pieces. Making a slight cut on the surface can help them absorb more flavor.
Step 4
Cut the pork hind leg into bite-sized pieces (about 3-4cm) suitable for stew and add them to the pot. The pork will enrich the broth as it cooks.
Step 5
Rinse the king oyster mushrooms under running water, shaking gently to remove any dirt. Trim off the bottom part of the stems (about 1cm) with a knife. Gently separate the mushroom caps for easier eating.
Step 6
Lightly rinse the firm tofu under running water, then cut it into generous cubes (about 1.5cm to 2cm thick). Cutting them into substantial pieces will help them hold their shape in the stew.
Step 7
Shake off any excess liquid from the aged kimchi, then chop it into bite-sized pieces (about 3-4cm) and add it to the pot. The tangy flavor of the kimchi is key to cutting through the richness of the stew.
Step 8
Arrange the prepared tofu cubes attractively among the other ingredients in the pot. The soft tofu will soak up the delicious broth.
Step 9
Bring the stew to a boil over high heat. Let it simmer for about 5-10 minutes, or until the pork is fully cooked and the broth is bubbling vigorously. Skim off any foam that rises to the surface during cooking to keep the broth clear and clean-tasting.
Step 10
Finally, generously add the prepared king oyster mushrooms. They cook quickly, so no need for extended simmering. Taste the broth and, if needed, add a little soup soy sauce to adjust the seasoning according to your preference. Simmer for another 3-5 minutes until the mushrooms are tender and all the flavors have melded together. Your perfect homemade Budae Jjigae is ready to be enjoyed! Serve hot and savor every bite.
