The Ultimate Budae Jjigae Recipe: Spicy and Hearty
Learn How to Make the Golden Budae Jjigae Recipe That Everyone Will Love!
After pondering what to make for a weekend breakfast, I decided on Budae Jjigae after a long time! My husband ate two bowls of rice, even though he just woke up, and declared it the best! Today, I’ll share my secret golden recipe for Budae Jjigae seasoning. 😉 Perfect for a weekend brunch or a cozy meal at home!
Main Budae Jjigae Ingredients- 1.5 liters of rich beef bone broth (homemade or store-bought)
- Assorted ham and sausages, cut into bite-sized pieces
- 1/2 onion, thinly sliced
- 1/2 bundle of enoki mushrooms, trimmed
- 1 red chili pepper, diagonally sliced
- 1 cheongyang chili pepper, diagonally sliced (for extra spice, optional)
- Rice cakes or frozen dumplings (to your preference)
- 1/2 block of firm tofu, cut into bite-sized cubes
- 1 pack of instant ramen noodles
Secret Seasoning Paste- 6 tablespoons gochugaru (Korean chili flakes, for spiciness)
- 1 tablespoon gochujang (Korean chili paste, for depth)
- 2 tablespoons soy sauce (for saltiness)
- 1 tablespoon mirin or cooking wine (to remove gaminess and add gloss)
- 1 tablespoon minced garlic (for flavor)
- 1 tablespoon fish sauce (for umami and depth)
- 1 tablespoon grated Parmesan cheese (adds an unexpected savory note!)
- A pinch of black pepper
- 6 tablespoons gochugaru (Korean chili flakes, for spiciness)
- 1 tablespoon gochujang (Korean chili paste, for depth)
- 2 tablespoons soy sauce (for saltiness)
- 1 tablespoon mirin or cooking wine (to remove gaminess and add gloss)
- 1 tablespoon minced garlic (for flavor)
- 1 tablespoon fish sauce (for umami and depth)
- 1 tablespoon grated Parmesan cheese (adds an unexpected savory note!)
- A pinch of black pepper
Cooking Instructions
Step 1
First, prepare 1.5 liters of rich beef bone broth. If you have time, making your own broth yields a deeper flavor, but store-bought broth is a convenient alternative. Having extra broth on hand is always useful for various dishes!
Step 2
Dissolve the pre-mixed seasoning paste into the broth. A helpful tip: ladle out a small amount of broth into a separate bowl, mix the seasoning paste into it thoroughly, and then add it back to the main pot. This prevents clumping and ensures the seasoning blends evenly into the soup.
Step 3
Bring the seasoned broth to a rolling boil over high heat. Once it starts bubbling vigorously, you’re ready to add the main ingredients.
Step 4
Peel and wash the half onion, then thinly slice it into about 0.5cm thick pieces. The onion’s sweetness will infuse into the broth, enhancing its flavor.
Step 5
Ham and sausages are essential to Budae Jjigae! Slice them into bite-sized pieces, about 1-1.5cm thick. The type of ham and sausage you use can significantly impact the stew’s flavor, so feel free to mix and match your favorites. (Example: 1 pack Johnsonville Piccadilly, 3 regular sausages)
Step 6
Add the sliced onion, ham, and sausages to the boiling broth. Continue to boil over high heat. As the ingredients cook, they will release their delicious flavors into the broth.
Step 7
Once the broth is bubbling merrily, it’s time to add the ingredients that make Budae Jjigae so hearty and satisfying. Adding them in the order I suggest will help achieve the best texture and flavor.
Step 8
First, trim the base of the enoki mushrooms and separate them. Then, add chewy rice cakes (a favorite of my husband) and frozen dumplings (my favorite) for a fuller stew. Feel free to adjust the quantities of rice cakes and dumplings to your liking.
Step 9
In my opinion, no stew is complete without tofu! Cut half a block of firm tofu into generous cubes and add it to the pot. The tofu will absorb the savory broth, becoming even more delicious.
Step 10
To achieve a richer red color, add another tablespoon of coarse gochugaru. Finally, garnish with diagonally sliced cheongyang and red chili peppers for a visually appealing and spicy kick.
Step 11
Lastly, add the sliced green onions for a refreshing crunch and fresh flavor. With these steps, you’ll have a restaurant-quality Budae Jjigae right in your own kitchen!
Step 12
This Budae Jjigae is a true rice thief! Serve it hot with a bowl of steamed white rice and enjoy picking out the delicious ingredients. It’s incredibly satisfying and perfect for a hearty meal.
Step 13
The crowning glory of Budae Jjigae is the instant ramen! After enjoying some of the stew, add an extra 300ml of water to the pot. This ensures there’s enough broth to cook the noodles perfectly.
Step 14
Once the broth returns to a boil, carefully add the instant ramen noodles. The noodles will soak up the flavorful broth as they cook.
Step 15
The key is to cook the ramen until it’s slightly ‘al dente’ (firm). This way, the noodles won’t become mushy while you’re eating. They will continue to cook in the hot stew, so undercooking them slightly is ideal.
Step 16
And there you have it – a complete and delicious Budae Jjigae recipe! This was the perfect brunch for our weekend. I hope you try making it too!
