Spicy and Hearty Budae Jjigae: The Ultimate Recipe
How to Make Delicious and Easy Budae Jjigae!
We’ve made a Budae Jjigae generously loaded with ham, which is key to its flavor, along with a rich beef bone broth. We used minimal seasoning ingredients, yet it turned out incredibly delicious. Enjoy this satisfying meal!
Main Ingredients
- 1 can Spam (approx. 400g)
- 3 Frankfurt sausages
- 1 bunch enoki mushrooms
- 2 leaves napa cabbage
- 1 stalk green onion
- 1/3 block firm tofu (approx. 100g)
- 2 Tbsp baked beans (in tomato sauce)
- 350ml store-bought beef bone broth
- 100ml water
Seasoning Ingredients
- 1 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soy sauce (for soup)
- 1 Tbsp mirin (cooking wine)
- 0.5 tsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soy sauce (for soup)
- 1 Tbsp mirin (cooking wine)
- 0.5 tsp sugar
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, prepare the fresh vegetables and ingredients for the Budae Jjigae. Cut the napa cabbage into bite-sized pieces. Slice the green onion diagonally. Cut the firm tofu into approximately 1.5cm thick slices. Trim the root ends of the enoki mushrooms and separate them into strands.
Step 2
Next, slice your preferred types of ham (Spam, sausages) into about 0.7cm thick pieces. Slicing them too thin can cause them to break apart, so aim for a moderate thickness. (Optional: If you are using kimchi, slice it into 2-3cm lengths.)
Step 3
Now, let’s make the delicious seasoning paste that will define the flavor of your Budae Jjigae. In a bowl, combine 1 Tbsp gochugaru, 0.5 Tbsp gochujang, 1 Tbsp soy sauce (for soup), 1 Tbsp mirin, 0.5 tsp sugar, and 1 Tbsp minced garlic. Mix them thoroughly. We’ve added a small amount of sugar because we are also including sweet baked beans. If you are not using baked beans, you might want to add about 1 tsp more sugar.
Step 4
Prepare a wide and deep pot. Arrange all the prepared ingredients attractively. Start by placing the napa cabbage at the bottom; this will add a refreshing taste to the broth. Then, arrange the sliced ham, tofu, (kimchi), green onions, and enoki mushrooms in a circular pattern. Finally, place the 2 Tbsp of baked beans in the center.
Step 5
Once the ingredients are nicely arranged, drizzle the prepared seasoning paste evenly over the top.
Step 6
Pour in the 350ml of beef bone broth and 100ml of water. The liquid should just about cover the ingredients. Add more broth if needed while simmering.
Step 7
Now, bring the stew to a boil over high heat with the lid off. Let it boil vigorously until you hear a rolling boil.
Step 8
Once the stew starts boiling, reduce the heat to medium-low. Cover the pot and let it simmer for about 5-7 more minutes, allowing the seasoning to meld with all the ingredients. If the seasoning paste has clumped together, gently break it apart with a spoon while it simmers.
Step 9
Once everything is cooked through and the wonderful aroma fills your kitchen, your hearty and delicious Budae Jjigae is ready! Enjoy it hot with a bowl of rice!
