Chonggak Kimchi Budae Jjigae: A Deliciously Clean and Flavorful Army Stew with Radish Kimchi
A Refreshing Twist on Budae Jjigae: Made with Althari Radish Kimchi
Forget your typical kimchi jjigae! This Budae Jjigae, made with a simple kelp broth base and packed with crisp Althari radish kimchi (Chonggak kimchi), offers a surprisingly clean yet deeply savory flavor. The homemade seasoning paste is truly the star, creating an irresistible taste you won’t be able to forget. Make this special dish easily at home for a delightful meal!
Main Ingredients- Althari radish kimchi (Chonggak kimchi) 150g, cut into large, bite-sized pieces
- Ground pork 100g, seasoned with salt, pepper, and minced garlic
- Fresh soybean sprouts 50g, washed clean
- Tteokguk tteok (rice cakes for soup) 30g, lightly soaked in cold water
- Soft tofu 1/4 block, cut into squares
- Plump sausages 3, sliced diagonally
- Canned ham (small) 1 can (200g), cut into bite-sized squares
- Cheese slice 1, cut into quarters (for added richness)
- Sweet onion 1/2, thinly sliced
- Minced green onion 2 Tbsp, for garnish
Budae Jjigae Seasoning Paste- Gochugaru (Korean chili flakes) 2 Tbsp
- Doenjang (fermented soybean paste) 1/2 Tbsp
- Soy sauce 1/2 Tbsp
- Minced garlic 1 Tbsp
- Mirin (rice wine) 1 Tbsp
- Oyster sauce 1/2 Tbsp
- Water 3 Tbsp, to mix the seasoning well
- Gochugaru (Korean chili flakes) 2 Tbsp
- Doenjang (fermented soybean paste) 1/2 Tbsp
- Soy sauce 1/2 Tbsp
- Minced garlic 1 Tbsp
- Mirin (rice wine) 1 Tbsp
- Oyster sauce 1/2 Tbsp
- Water 3 Tbsp, to mix the seasoning well
Cooking Instructions
Step 1
First, prepare the ground pork by mixing it with a pinch of salt, pepper, and minced garlic. This pre-seasoning helps to remove any gamey odors and adds depth to the flavor.
Step 2
Let’s make the essential seasoning paste for the Budae Jjigae! In a bowl, combine gochugaru, doenjang, oyster sauce, soy sauce, mirin, and water. Mix thoroughly until smooth. This paste is key to the stew’s delicious flavor!
Step 3
Cut the soft tofu into squares, suitable for eating. Handle gently to prevent crumbling during cooking.
Step 4
Cut the cheese slice into quarters. This will melt beautifully into the stew, adding a creamy texture and rich flavor.
Step 5
Thinly slice the sweet onion. Adding it raw will impart a lovely sweetness and depth to the broth.
Step 6
Slice the plump sausages diagonally. They add a classic, savory element to the stew.
Step 7
Cut the canned ham into bite-sized squares. This is another essential ingredient for a delicious Budae Jjigae.
Step 8
Now, prepare the star ingredient: the Althari radish kimchi. Cut it into generous, bite-sized pieces to retain its crisp texture and allow it to absorb the flavors of the broth.
Step 9
In a large pot, add kelp broth (or water). Then, add the pre-seasoned ground pork, soybean sprouts, rice cakes, sliced sausages and ham, sliced onion, and the cut Althari radish kimchi. Add the prepared seasoning paste as well. Bring to a boil over high heat. (Hold back the tofu, cheese, and minced green onions for now!)
Step 10
Once the stew has boiled sufficiently and the ingredients are tender, add the tofu, cheese, and minced green onions. Let it simmer for a little longer until the cheese is melted and the tofu is heated through. Turn off the heat and enjoy your delicious Budae Jjigae!
