Spicy and Hearty Budae Jjigae (Army Stew) with Ryu Soo-young’s Golden Recipe
Ryu Soo-young’s Budae Jjigae Recipe from ‘Pyeonstorang’ – A Perfect Replication
Budae Jjigae, a beloved Korean dish brimming with various types of ham, is enjoyed in many variations. This recipe, inspired by Chef Ryu Soo-young, features hams with a high pork content for a richer flavor, a generous amount of garlic, and uses a beef bone soup flavored ramen packet instead of traditional beef broth for a unique umami depth. Let’s cook up this ultimate Budae Jjigae, a guaranteed rice thief with its intense broth and abundant ingredients, perfect for the whole family.
Main Ingredients- Assorted canned hams (e.g., Spam, frankfurters) – appropriate amount
- 1 handful of cabbage (approx. 100g)
- 2/3 stalk of green onion (mainly white parts)
- 2 slices of processed cheese
- 1/3 can of baked beans (approx. 100g)
- 1 liter of water
- 3 Tbsp minced garlic
- 2 Tbsp tomato ketchup
- Pinch of black pepper
Seasoning Paste- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp anchovy sauce
- 1 Tbsp soy sauce
- Pinch of sugar
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp anchovy sauce
- 1 Tbsp soy sauce
- Pinch of sugar
Cooking Instructions
Step 1
First, prepare the ham ingredients. Slice the square canned ham into about 1cm thick pieces. For sausages, cut them in half lengthwise and then slice them into 0.5cm thick pieces. This way of slicing enhances the texture and makes them more enjoyable to eat.
Step 2
Wash and prepare the vegetables. Chop the cabbage into bite-sized pieces and slice the green onions diagonally. You can add other vegetables like Cheongyang peppers, mushrooms, or onions for a richer and more diverse flavor.
Step 3
Let’s make the seasoning paste that will define the flavor of your Budae Jjigae! In a bowl, combine 1 Tbsp gochujang, 1 Tbsp gochugaru, 1 Tbsp anchovy sauce, and 1 Tbsp soy sauce. Add a pinch of sugar and mix well. Using anchovy sauce will enhance the savory depth.
Step 4
Arrange the prepared ham and vegetables attractively at the bottom of a wide and deep stew pot. Spreading them out without overlapping ensures even cooking and makes the dish look more appealing.
Step 5
Place the slices of processed cheese, a staple in Budae Jjigae, on top of the ham, and add the baked beans. Then, evenly spoon the prepared seasoning paste over everything.
Step 6
A key secret from Chef Ryu Soo-young is the generous use of garlic! Add 3 Tbsp of minced garlic generously. Garlic not only removes any gamey odor but also adds a rich flavor, making the broth much deeper and tastier. Think of it as adding ingredients generously, like in the story of Heungbu!
Step 7
Now, let’s make the broth. Ryu Soo-young’s trick is to use a beef bone soup flavored ramen packet! Dissolve the ramen packet in 1 liter of water and mix well. If you don’t have this packet, using store-bought beef bone broth is also a good option. We’ll use the ramen noodles later as an additive.
Step 8
Carefully pour the prepared broth (or beef bone broth) over the ingredients. Make sure to add enough liquid to cover the ingredients.
Step 9
Finally, sprinkle a bit more gochugaru for extra spiciness if desired, and a pinch of black pepper. Add the ramen noodles you set aside, along with any other desired additions like rice cakes or dumplings, and bring to a rolling boil over high heat.
Step 10
Once the stew starts boiling, reduce the heat to medium and let it simmer so the flavors meld together. After the ingredients have infused their flavors sufficiently, add 2 Tbsp of tomato ketchup for color and added flavor. Ketchup adds a subtle sweetness and umami.
Step 11
After enjoying the ramen noodles and the broth has reduced slightly, stir in 150ml of heavy cream. This will give it a creamy yet spicy taste, similar to Rosé Tteokbokki! You can finish the meal perfectly by stir-frying rice in the remaining broth to make a risotto.
