Baek Jong-won Style Spicy Budae Jjigae (Army Stew) Recipe
Delicious Baek Jong-won Budae Jjigae Made Easily at Home!
A hearty and flavorful Budae Jjigae recipe that’s perfect for a comforting meal. This version, inspired by Baek Jong-won, balances spice and savory depth, making it a crowd-pleaser. Enjoy the rich broth and generous ingredients!
Main Ingredients- Well-fermented Kimchi, 1/5 head
- Spam or Luncheon Meat, 1/2 can
- Rice cake slices (for soup) 1 handful (approx. 100g)
- Baked Beans (canned) 2 Tbsp
- Scallions, thinly sliced 1 handful (from 1/2 stalk)
Seasoning Paste- Gochujang (Korean chili paste) 1 Tbsp
- Gochugaru (Korean chili powder) 1 Tbsp (adjust to spice preference)
- Sugar 1 Tbsp
- Ground Black Pepper 1/3 Tbsp
- Gochujang (Korean chili paste) 1 Tbsp
- Gochugaru (Korean chili powder) 1 Tbsp (adjust to spice preference)
- Sugar 1 Tbsp
- Ground Black Pepper 1/3 Tbsp
Cooking Instructions
Step 1
First, let’s prepare the essential seasoning paste for a delicious Budae Jjigae. In a small bowl, combine 1 Tbsp of gochujang, 1 Tbsp of gochugaru, 1 Tbsp of sugar, and 1/3 Tbsp of black pepper. Mix them well. This paste will create the deep, savory flavor of the stew.
Step 2
Now, it’s time to artfully arrange the ingredients that make Budae Jjigae so rich and satisfying in your pot. Slice the Spam or luncheon meat into bite-sized pieces and chop the kimchi as well. Layer the sliced meat, kimchi, rice cake slices, and baked beans attractively in the pot. Then, add 1 Tbsp of the prepared seasoning paste to the center of the ingredients. (You can adjust the amount of seasoning paste to your liking.)
Step 3
Once all the ingredients are in the pot, it’s time to add broth and bring it to a boil. Pour in enough water to generously cover all the ingredients. Place the pot over high heat and bring it to a rolling boil. Once it starts boiling vigorously, reduce the heat to medium and let it simmer until the ingredients are cooked through.
Step 4
When the stew has simmered and the ingredients are tender, it’s time to add the sliced scallions. Pile them generously on top. The fresh, mild flavor of the scallions will meld with the broth, adding another layer of complexity. Let it simmer for a few more minutes after adding the scallions.
Step 5
Your Budae Jjigae is almost ready when the scallions have softened and wilted into the broth. Taste the stew and adjust seasoning if needed, perhaps with a little more kimchi juice or salt. Serve hot with a bowl of rice for a complete and satisfying meal!
