Hearty and Spicy Budae Jjigae (Army Stew) Recipe
Make Restaurant-Quality Budae Jjigae at Home with Chef Baek’s Secret Sauce!
Transform your canned ham and frank sausages, often received as holiday gifts, into a delicious and flavorful Budae Jjigae! Experience the quintessential Korean stew that everyone loves.
Main Ingredients- 1 can canned ham (Spam or similar)
- 3 frank sausages
- 1 large green onion
- 1/2 medium onion
- 1/3 cup well-fermented kimchi
- 2 Tbsp baked beans
- 1-2 slices processed cheese
- 3-4 cups water
- Appropriate amount of wide glass noodles (dangmyeon) for serving
Chef Baek’s Special Budae Jjigae Seasoning- 1 Tbsp minced garlic
- 2 Tbsp coarse gochugaru (Korean chili flakes)
- 1/2 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp gukganjang (soup soy sauce)
- A pinch of black pepper
- 1 Tbsp minced garlic
- 2 Tbsp coarse gochugaru (Korean chili flakes)
- 1/2 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp gukganjang (soup soy sauce)
- A pinch of black pepper
Cooking Instructions
Step 1
First, thoroughly wash and prepare the green onion. Cut it in half lengthwise, and then into approximately 4cm (1.5 inch) pieces. Cutting them this way will deepen the flavor of the broth.
Step 2
Peel the onion and slice it thinly into strips. Adding sliced onion will contribute sweetness and flavor to the stew.
Step 3
Cut the frank sausages in various ways to enjoy different textures. For instance, slice one diagonally, cut another in half lengthwise then into quarters. This makes them visually appealing and easy to eat.
Step 4
Prepare the canned ham in diverse ways as well. Divide it into three parts: slice one part into thick rounds, another into strips, and for the third part, place it in a zip-top bag and mash it. Mashing some of the ham will help its savory flavor infuse the broth beautifully.
Step 5
Finely chop the well-fermented kimchi. The sourness from the kimchi will significantly enhance the overall taste of the Budae Jjigae, making it even more delicious.
Step 6
Now, let’s make the essential seasoning for Budae Jjigae. In a bowl, combine minced garlic, gochugaru, gochujang, doenjang, gukganjang, and black pepper. Mix them well to create the seasoning paste. Preparing it in advance makes cooking much smoother.
Step 7
Prepare the wide glass noodles (dangmyeon) which will add a chewy texture to your stew. Soak them in warm water for about 30 minutes. This ensures they cook through properly and are not brittle when you add them to the boiling stew.
Step 8
In a pot, arrange the sliced onions and green onions at the bottom. Then, layer the canned ham and frank sausages attractively on top. Layering the ingredients this way helps them cook evenly.
Step 9
Next, evenly sprinkle the special seasoning you made, the chopped kimchi, and the baked beans over the ingredients in step 7. The addition of baked beans contributes to a richer flavor profile.
Step 10
Finally, pour in 3-4 cups of water and place 1-2 slices of processed cheese on top. Start with 3 cups of water, but since you’ll be cooking the glass noodles in it, 4 cups ensures the right broth consistency. Bring to a boil over high heat, then reduce to medium heat and simmer until the ham and sausages are cooked through.
Step 11
Once the ham and sausages are cooked and the broth is boiling vigorously, add the soaked glass noodles and continue to cook them together. Simmer until the noodles are tender and the broth has slightly reduced. Serve and enjoy! Feel free to add more of your favorite ingredients if desired.
