Hearty Beef Bone Broth Budae Jjigae (Spicy Sausage Stew)
Budae Jjigae Elevated with Rich Beef Bone Broth
A delightful and hearty Budae Jjigae recipe using convenient store-bought beef bone broth for a deeper, more savory flavor. Perfect for a comforting and satisfying meal!
Main Ingredients- Well-fermented Kimchi 2/3 cup
- Vienna Sausages 10-12 pcs
- Spam 1/2 can
- Firm Tofu 1/2 block
- Green Onion 1/3 stalk
- Onion 1/4 pc
- Baked Beans 1 Tbsp
- Sliced Cheese 1 slice
- Store-bought Beef Bone Broth 1 pack
- Water 250-300ml
Seasoning Mix- Gochugaru (Korean Chili Flakes) 1.5 Tbsp
- Gochujang (Korean Chili Paste) 0.5 Tbsp
- Doenjang (Korean Soybean Paste) 0.5 Tbsp
- Guk-ganjang (Soup Soy Sauce) 2 Tbsp
- Mirin (Cooking Wine) 2 Tbsp
- Minced Garlic 1 Tbsp
- Black Pepper to taste
- Gochugaru (Korean Chili Flakes) 1.5 Tbsp
- Gochujang (Korean Chili Paste) 0.5 Tbsp
- Doenjang (Korean Soybean Paste) 0.5 Tbsp
- Guk-ganjang (Soup Soy Sauce) 2 Tbsp
- Mirin (Cooking Wine) 2 Tbsp
- Minced Garlic 1 Tbsp
- Black Pepper to taste
Cooking Instructions
Step 1
First, instead of rinsing the Vienna sausages and Spam under cold water, pour hot water over them to lightly rinse off excess grease. This helps to make the stew cleaner and less oily.
Step 2
Slice the Spam into pieces about 0.7-1cm thick. Avoid slicing it too thinly, as this can cause it to break apart during cooking and helps to retain its texture.
Step 3
For the Vienna sausages, you can leave them whole, pierce them a few times with a fork, or slice them into 1-2cm thick rounds. This allows the flavors to penetrate better and makes them easier to eat.
Step 4
Cut the firm tofu into bite-sized pieces, about 1.5-2cm cubes. Be careful not to cut them too small, as they might crumble when simmering.
Step 5
Slice the green onion into bite-sized pieces, separating the white and green parts if desired. Thinly slice the onion.
Step 6
Chop the well-fermented kimchi into manageable pieces using scissors or a knife. If your kimchi is very heavily seasoned, you might want to gently shake off some of the excess paste before adding it to the stew, to prevent it from becoming too salty.
Step 7
In a small bowl, combine the seasoning ingredients: 1.5 Tbsp gochugaru, 2 Tbsp soup soy sauce, 0.5 Tbsp gochujang, 0.5 Tbsp doenjang, 2 Tbsp mirin, 1 Tbsp minced garlic, and a pinch of black pepper. Mix thoroughly to create a well-blended seasoning paste. Adding a little doenjang contributes a savory depth of flavor.
Step 8
Prepare a Korean earthenware pot (ttukbaegi) or a deep pot for cooking. Arrange the sliced Spam, Vienna sausages, tofu, and sliced onions around the edge of the pot. Place the chopped kimchi and green onions in the center.
Step 9
Generously spoon the prepared seasoning paste over the kimchi and vegetables in the center. Add 1 Tbsp of baked beans on top of the seasoning. The baked beans add a touch of sweetness that complements the savory ingredients.
Step 10
Carefully pour the entire pack of store-bought beef bone broth over the ingredients in the pot. Using beef bone broth instead of plain water creates a significantly richer and deeper soup base.
Step 11
Add about 250-300ml of water, roughly the same amount as the broth pack. The liquid should almost cover the ingredients. If you prefer a soupier stew, feel free to add a little more water.
Step 12
Place the pot on the stove over high heat and bring it to a boil. It’s best to cook with the lid off initially to prevent the broth from becoming cloudy and to allow the flavors to develop clearly.
Step 13
Once the stew comes to a rolling boil, reduce the heat to medium. Be careful to prevent it from boiling over. Gently stir the ingredients and seasoning paste with a spoon as it simmers. This ensures the flavors are evenly distributed and absorbed by all the ingredients.
Step 14
Continue to simmer on medium heat for about 5-7 minutes, allowing all the ingredients to cook through and the flavors to meld together. Taste the broth and adjust the seasoning if needed; add a little more water if it’s too salty, or a touch more soup soy sauce if it’s too bland. If you plan to add ramen noodles, it’s a good idea to add a bit more water at this stage, as the noodles will absorb a significant amount of liquid.
Step 15
Finally, place a slice of cheese on top of the stew. As it melts, it will add a creamy richness and a delicious savory flavor to the broth.
Step 16
Your delicious Beef Bone Broth Budae Jjigae is ready! Enjoy the hot, flavorful broth and generous mix of ingredients. It’s the perfect dish to enjoy with a bowl of rice!
