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Spicy and Savory Budae Bokkeum (Army Stew Stir-fry) with Leftover Sausages and Ham





Spicy and Savory Budae Bokkeum (Army Stew Stir-fry) with Leftover Sausages and Ham

#SausageRecipe #CannedMeatRecipe #BudaeBokkeum #KimchiBrothSeasoning #BakedBeans #StirFry

Don’t let those leftover sausages and canned ham from Budae Jjigae go to waste! Today, we’re transforming them into a delicious ‘Budae Bokkeum’ – a stir-fried version with a different kind of charm. This dish is packed with chewy gluten noodles (funmoza), sweet onions, and hearty baked beans, offering a delightful combination of textures and flavors. The secret ingredient that elevates this stir-fry is kimchi broth! We’re leveraging the complex, savory, and slightly tangy notes of well-fermented kimchi broth to create a deeply flavorful sauce, making this a perfect way to use up leftover kimchi broth. Get ready to enjoy a fantastic Budae Bokkeum without even needing extra kimchi!

Recipe Info

  • Category : Main dish
  • Ingredient Category : Processed foods
  • Occasion : Bar food
  • Cooking : Stir-fry
  • Servings : 2 servings
  • Difficulty : Anyone

Ingredients
  • Sausages: 330g (Using a variety adds more flavor)
  • Canned Ham: 340g (Spam, luncheon meat, or your favorite kind)
  • King Oyster Mushroom: 1 (For a chewy texture)
  • Onion: 1/2 (Adds sweetness and tenderness)
  • Funmoza (Gluten Noodles): 200g (For a wonderfully chewy bite)
  • Baked Beans: 3 Tbsp (For a sweet and tender flavor profile)
  • Green Onion: 1 stalk (Adds aromatic depth)
  • Butter: 2 Tbsp (For a subtle richness)
  • Kimchi Broth: 4 Tbsp (The key to our sauce!)
  • Ramen Soup Powder: 1 tsp (Our secret for enhanced umami)
  • Sugar: 1 Tbsp (Balances the tanginess of kimchi broth and adds sweetness)
  • Soju (or Cooking Wine): 1 Tbsp (Removes any unwanted odors and adds depth)
  • Minced Garlic: 1 Tbsp (For foundational flavor)
  • Scallion Oil (or Garlic Oil): 2 Tbsp (Elevates the stir-fry’s aroma and flavor)
  • Water: 50ml (Keeps the ingredients moist while stir-frying)

Cooking Instructions

Step 1

First, let’s prepare our flavorful sauce for the Budae Bokkeum. In a bowl, combine 4 tablespoons of kimchi broth. To this, add 1 tablespoon of minced garlic, 1 teaspoon of ramen soup powder, and 1 tablespoon of soju (or cooking wine). Mix everything well until thoroughly combined. If you find your kimchi broth is too concentrated, you can add a little more during the stir-frying process. Traditionally, one might add chili powder, fish sauce, and ginger, but for this recipe, we’re embracing the rich, savory, and umami-packed flavor profile of well-fermented kimchi broth itself. Don’t throw away leftover kimchi broth – it’s a fantastic ingredient for creating delicious sauces!

Step 2

Next, let’s prepare our main ingredients. Slice the sausages and canned ham into bite-sized pieces. Aim for about 0.5cm thickness so they are substantial enough to enjoy with each bite. Slice the king oyster mushroom into thick, coin-like pieces, similar in thickness to the sausages and ham, for a pleasant chewiness. Now, grab a spacious pan. Arrange the sliced sausages and ham around the edges of the pan, and in the center, add the baked beans. As they cook, the baked beans will soften and break down, acting as a natural thickener and sauce base.

Step 3

Time to add the remaining vegetables. Slice the onion into thick strips; this will help to mellow out any saltiness from the ham and add a lovely sweetness. Slice the green onion diagonally for a fresh, aromatic touch. Finally, sprinkle some freshly ground black pepper over everything. These ingredients, combined with the upcoming seasonings and scallion oil, will create a wonderfully aromatic and flavorful stir-fry.

Step 4

Now, let’s get stir-frying! Drizzle 2 tablespoons of scallion oil (or garlic oil) into the pan. Add the funmoza (gluten noodles) which will provide that satisfying chewy texture. Begin by stir-frying over medium-high heat, ensuring all ingredients are well combined. Once the ingredients start to cook and everything is mixed, pour in 50ml of water. This will prevent the ingredients from burning, keep them moist, and help the sauce distribute evenly. Continue to stir and cook until everything is nicely incorporated.

Step 5

As the dish cooks, the baked beans will gradually break down, lending a wonderful, thick consistency to our Budae Bokkeum. This creamy texture is what makes it so special! The baked beans introduce a unique, savory depth that differs from a typical Budae Bokkeum. You’ll notice a delightful nutty aroma along with a hint of tomato, and importantly, the seasoning is perfectly balanced – not too salty at all.

Step 6

And there you have it! A hearty Budae Bokkeum, brimming with sausages, ham, tender and sweet onions, and chewy funmoza, boasting a perfect harmony of flavors and textures. Thanks to the kimchi broth seasoning, the dish is surprisingly light and not greasy at all. The addition of butter and scallion oil adds a wonderful richness to the aroma. My only slight regret is wishing I had added the baked beans a bit later, to perhaps control their texture a little more. However, as it is, this Budae Bokkeum is absolutely delicious and a fantastic way to enjoy leftovers!



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