Budae Jjigae, also known as Korean Army Stew, is a delicious and hearty dish that has a rich history in Korea. This warm stew is loved by many due to its unique mix of ingredients and flavors. It originated after the Korean War when food was scarce. People began using whatever items they could find, including processed meats and leftover vegetables. Today, it has become a beloved comfort food in many households. Budae Jjigae is not only easy to make but also brings together a variety of flavors that create a satisfying meal any time of the year.
Why Make This Recipe
There are several great reasons to make Budae Jjigae at home. Firstly, it is perfect for gatherings with friends and family. The large pot can easily feed several people, making it an excellent choice for dinner parties or casual get-togethers. Secondly, this dish is incredibly versatile. You can modify the ingredients according to your taste. If you prefer vegetarian options, just leave out the meats and add more vegetables like zucchini or mushrooms.
Making Budae Jjigae can also be budget-friendly. Since you can use leftover ingredients that you already have in your pantry, it saves you money while minimizing food waste. Lastly, the warmth and heartiness of the stew provide comfort during cold weather. It’s a fulfilling dish that warms both the body and soul. With its rich history and delightful flavors, Budae Jjigae is sure to become a favorite in your home.
How to Make Budae Jjigae
Making Budae Jjigae is straightforward. Follow the steps carefully, and you will create a delicious meal. Below is a thorough guide on how to prepare this wonderful dish.
Ingredients
- 1/2 block firm tofu (sliced)
- 1/2 can canned meat/spam (sliced)
- 3 sausages (sliced)
- 1/2 medium onion (sliced)
- 2 stalk green onions (cut into thirds and set aside a little bit for garnishing)
- 1/2 packet seafood mushrooms (or 1 packet enoki mushrooms)
- 1 slice American/cheddar cheese
- 1/3 cup kimchi
- 1/4 cup kimchi juice
- 1 instant noodle
- 3.5 cups chicken broth/water
- Sesame seeds (for garnishing)
- 1 tbsp gochujang (Korean chili paste)
- 2 tbsp light soy sauce
- 1.5 tbsp sugar
- 2 tbsp gochugaru (Korean red pepper flakes; adjust to your heat preference)
- 4 cloves garlic (minced, grated, or crushed)
Directions
Prepare the Sauce
Start by making the sauce. In a bowl, combine all ingredients for the sauce, including gochujang, light soy sauce, sugar, gochugaru, and garlic. Mix them well until they are fully combined and set aside.Arrange the Ingredients
Take a shallow pot and arrange the following ingredients side by side in a circle: tofu, canned meat, sausages, onions, and seafood mushrooms. This arrangement not only looks appealing, but it also allows all the flavors to blend beautifully.Add Kimchi and Broth
Place the kimchi and kimchi juice in the center of the pot. Then add the green onions around the kimchi. Pour the sauce you prepared earlier directly over the kimchi. Finally, add the chicken broth or water into the pot.Simmer the Stew
Over medium heat, bring the pot to a simmer. Cover the pot with a lid and let it simmer for 6 to 8 minutes. This step is important for allowing the flavors to meld together.Add Noodles
After the 6 to 8 minutes have passed, lower the heat to medium-low. Now, add the instant noodles to the center of the pot. Cook for an additional 3 to 4 minutes, or until the noodles are cooked to your desired texture. Gently swirl the noodles to make sure they cook evenly.Finish with Cheese
Once the noodles are cooked, add a slice of American or cheddar cheese on top of the mixture. Cover the pot for a minute to allow the cheese to melt.Garnish and Serve
Finally, garnish the dish with sesame seeds and the reserved green onions. Serve the Budae Jjigae hot. Enjoy this delightful and flavorful stew!
How to Serve Budae Jjigae
Budae Jjigae is best served right out of the pot. It is a communal dish, so everyone can help themselves to what they like. You can place the pot in the center of the table and provide each person with a bowl and a spoon. Some like to serve it with a side of rice, while others prefer to enjoy it straight from the pot.
To enhance the experience, you might also want to serve some pickled vegetables for a refreshing contrast to the hearty stew. If you have leftover kimchi from making the dish, feel free to serve that on the side as well!
How to Store Budae Jjigae
If you have any leftovers, storing Budae Jjigae is easy. First, let the stew cool down to room temperature. Then, transfer it into an airtight container. It can be stored in the refrigerator for up to 3 days. When reheating, you may need to add a bit of water or chicken broth, as the noodles may soak up the liquid.
For longer storage, you can freeze Budae Jjigae. Place the cooled stew in a freezer-safe container. It is best to consume it within 2 months. When ready to eat, thaw it in the fridge overnight and reheat on the stove.
Tips to Make Budae Jjigae
Adjust the Spice Level: Everyone has different preferences for spice. Start with less gochugaru if you are unsure about the heat level. You can always add more later.
Extra Veggies: Feel free to add more vegetables like zucchini, mushrooms, or spinach. Not only will they add more nutrition, but they also enhance the flavor.
Quality Ingredients: Try to use high-quality broth, as it greatly affects the overall taste of the stew. You can use homemade broth or good-quality store-bought options.
Experiment with Meats: If you don’t have canned meat or spam, try using hot dogs or other sausages. You can even experiment with leftover grilled meats for added flavor.
Variation
While the traditional Budae Jjigae includes specific ingredients, feel free to switch things up. For a vegetarian version, omit the meat and replace it with additional tofu or heartier veggies. You can also create a seafood version using shrimp or fish instead of meat. This adaptability makes Budae Jjigae a versatile choice for different dietary needs and preferences.
FAQs
Can I make Budae Jjigae vegetarian?
Yes, you can make a vegetarian version by omitting all meats and adding more vegetables and tofu.
How spicy is Budae Jjigae?
The spice level can be adjusted according to your preference. Start with less gochugaru and increase it based on your taste.
Can I use different types of noodles?
Yes! You can use any kind of instant noodles that you prefer. Just adjust the cooking time based on the noodles used.
Budae Jjigae is a simple, comforting dish that brings warmth and joy. With the steps outlined above, you can easily make this delicious stew in your kitchen. So gather your ingredients, invite some friends over, and enjoy a delightful meal together!
Budae Jjigae
Ingredients
Method
- In a bowl, combine all ingredients for the sauce: gochujang, light soy sauce, sugar, gochugaru, and garlic. Mix well and set aside.
- In a shallow pot, arrange the tofu, canned meat, sausages, onions, and seafood mushrooms side by side in a circle.
- Place the kimchi and kimchi juice in the center of the pot, then add the green onions around the kimchi.
- Pour the prepared sauce directly over the kimchi and add the chicken broth or water.
- Bring the pot to a simmer over medium heat, cover the pot, and let it simmer for 6 to 8 minutes.
- Lower the heat to medium-low, add the instant noodles to the center, and cook for an additional 3 to 4 minutes or until noodles reach desired texture.
- Gently swirl the noodles to ensure even cooking.
- Add a slice of cheese on top of the mixture and cover the pot for a minute to melt the cheese.
- Garnish with sesame seeds and reserved green onions before serving.