Spicy and Hearty Homemade Budae Jjigae (Army Stew)
Easy and Delicious Budae Jjigae Recipe You Can Make at Home
Feeling a bit down or chilly? Warm yourself up with a comforting bowl of spicy Budae Jjigae! Instead of ordering takeout, let’s whip up a delicious and hearty stew using ingredients from your fridge. It’s a perfect meal to share with your loved ones.
Main Ingredients- 1 can Spam (approx. 200g)
- 1/2 pack Kimbap ham (approx. 100g)
- 1/2 block Firm tofu (approx. 150g)
- 150g Mushrooms (shiitake or king oyster)
- 1/2 medium Onion
- 2 Cheongyang chili peppers (adjust to your spice preference)
- 5 Tteokbokki rice cakes (approx. 50g)
- 2 slices Cheddar cheese
- 800ml Beef broth or anchovy-kelp broth
- 3 Frozen dumplings
- 1/2 pack Square fish cakes (approx. 100g)
Seasoning Ingredients- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Minced garlic
- 1 Tbsp Soy sauce
- Pinch of Black pepper
- Pinch of Ginger powder (or 1/2 tsp minced fresh ginger)
- 1 Tbsp Minced garlic (you can combine this with the previous one for a total of 2 Tbsp)
- A little water (to mix the seasonings)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Minced garlic
- 1 Tbsp Soy sauce
- Pinch of Black pepper
- Pinch of Ginger powder (or 1/2 tsp minced fresh ginger)
- 1 Tbsp Minced garlic (you can combine this with the previous one for a total of 2 Tbsp)
- A little water (to mix the seasonings)
Cooking Instructions
Step 1
Prepare all the ingredients for the Budae Jjigae. Slice the Spam and kimbap ham into bite-sized pieces (about 1cm thick). Cut the tofu into cubes. Clean and slice the mushrooms. Slice the onion thinly or chop it roughly. Slice the Cheongyang peppers diagonally. Soak the rice cakes in cold water for a bit if they are hard, or use them as they are. Slice the fish cakes into strips. (Feel free to adjust the types and quantities based on what you have available.)
Step 2
Arrange all the prepared ingredients (ham, tofu, mushrooms, onion, peppers, rice cakes, fish cakes) attractively in a wide and deep pot. Leaving the center open can help the broth infuse better.
Step 3
Make the seasoning paste for the Budae Jjigae. In a small bowl, combine Gochugaru, Gochujang, soy sauce, minced garlic, black pepper, and ginger powder. Add a little water and mix well until smooth and lump-free. (If you prefer it spicier, you can add more Gochugaru or Cheongyang peppers.)
Step 4
Pour the beef broth (or your chosen broth) of 800ml over the ingredients in the pot. Ensure the broth sufficiently covers the ingredients. (Adjust the amount of broth based on the size of your pot and the quantity of ingredients.)
Step 5
Spoon the prepared seasoning paste evenly over the broth and ingredients. This will help the flavors meld together.
Step 6
Place the pot on the stove over high heat and bring it to a boil. Once boiling, reduce the heat to medium. Gently stir the stew with chopsticks or a ladle to prevent the seasoning from clumping and to ensure even cooking of the ingredients. Let it simmer for about 5-7 minutes until the ingredients are cooked through and the broth is flavorful.
Step 7
Finally, place the two slices of cheddar cheese on top of the stew. As the cheese melts, it will add a creamy texture and richer flavor to the broth.
Step 8
Taste the Budae Jjigae and adjust the seasoning with salt or saeujeot (fermented shrimp paste) if needed, according to your preference. We personally prefer a slightly milder taste, so this is perfect for us, but feel free to season it to your liking. Enjoy this hearty and flavorful Budae Jjigae, easily made at home! Wishing you a warm and wonderful time with this delicious stew.
