Hearty and Flavorful Budae Jjigae: The Ultimate Home-Style Recipe
Craving Budae Jjigae? Here’s How to Make It at Home!
Whip up a simple yet delicious Budae Jjigae right in your kitchen with this easy recipe.
Main Ingredients- 2 packs of store-bought beef bone broth (approx. 1L each)
- 4 sausages (your favorite kind)
- 1/2 can of Spam or Luncheon Meat (approx. 200g)
- 1 medium onion
- 1 handful of well-fermented kimchi (approx. 200g)
- 100g rice cake slices (tteokbokki tteok recommended)
- 1 handful of oyster mushrooms or enoki mushrooms
- 1/2 bunch of green onions
Seasoning Paste- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes, adjust to spice preference)
- 1 Tbsp minced garlic
- 1 Tbsp sugar (balances the kimchi’s sourness)
- 2 Tbsp soy sauce
- 1/2 Tbsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes, adjust to spice preference)
- 1 Tbsp minced garlic
- 1 Tbsp sugar (balances the kimchi’s sourness)
- 2 Tbsp soy sauce
- 1/2 Tbsp salt (adjust to taste)
- 1/2 tsp black pepper
Cooking Instructions
Step 1
First, let’s prepare the essential seasoning paste that forms the heart of our Budae Jjigae. In a bowl, combine 1 Tbsp gochujang, 2 Tbsp gochugaru, 1 Tbsp minced garlic, 1 Tbsp sugar, 2 Tbsp soy sauce, 1/2 Tbsp salt, and 1/2 tsp black pepper. Mix them thoroughly. The sugar helps to mellow the tanginess of the kimchi and harmonizes the overall flavor.
Step 2
Now, let’s get the ingredients ready for the stew. Slice the sausages and Spam into approximately 1cm thick pieces, diagonally or into bite-sized squares. Slice the onion into thin strips, and chop the kimchi into manageable pieces. For the mushrooms, trim the tough ends and separate the strands of oyster mushrooms. Slice the green onions diagonally. If your rice cakes are hard, you can soak them in water for a few minutes to make them softer.
Step 3
Arrange all the prepared ingredients (sausages, Spam, onion, kimchi, mushrooms) attractively in a large pot or a wide, shallow pan. Spoon the pre-made seasoning paste evenly over the ingredients. Finally, pour in the 2 packs of store-bought beef bone broth (about 2L in total), ensuring the ingredients are well submerged. The beef bone broth is key to achieving that deep and rich soup base!
Step 4
Place the pot over high heat and bring it to a boil. Once boiling, reduce the heat to medium-low. At this stage, add the rice cake slices and let them simmer for about 5 minutes until they become soft and chewy. Stir occasionally to prevent the rice cakes from sticking together.
Step 5
Once all the ingredients are cooked through and the broth has developed a rich flavor, add the sliced green onions and let it simmer for another minute or two. The refreshing aroma of the green onions will enhance the soup’s taste. Taste the broth and add more salt if needed to adjust the seasoning.
Step 6
Your delicious, steaming Budae Jjigae is ready! Serve hot with a bowl of rice for a truly satisfying meal. The combination of the spicy broth, chewy rice cakes, and savory processed meats is simply irresistible!
