Deep Flavor at Home! Chef Baek’s Budae Jjigae Golden Recipe
Quick & Easy Budae Jjigae Without Broth: Chef Baek’s Secret Recipe
Do you think it’s hard to achieve the rich flavor of a restaurant-style Budae Jjigae at home without using store-bought beef bone broth? Worry no more! With Chef Baek’s golden recipe, you can make a delicious Budae Jjigae with deep, savory flavors, even without any special broth. This is a beloved Korean comfort food – a spicy and hearty stew that you can easily make yourself!
Main Ingredients- 1 can (approx. 200g) Spam or canned ham
- 4 sausages (e.g., pink sausage, Vienna sausage)
- 1 handful King oyster mushrooms or Enoki mushrooms
- 1 handful Oyster mushrooms
- 1 large leek
- 1/2 onion
- 50g aged kimchi
- 3 cups (approx. 600ml) water
- 1 slice cheddar cheese
Seasoning Ingredients- 2 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp minced garlic
- 1/2 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp guk-ganjang (Korean soup soy sauce)
- 1 Tbsp ketchup
- 2 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp minced garlic
- 1/2 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp guk-ganjang (Korean soup soy sauce)
- 1 Tbsp ketchup
Cooking Instructions
Step 1
First, let’s prepare the seasoning paste, which is the heart of a delicious Budae Jjigae. In a bowl, combine 2 Tbsp gochugaru, 1 Tbsp minced garlic, 1/2 Tbsp gochujang, 1/2 Tbsp doenjang, and 1 Tbsp guk-ganjang. Mix them thoroughly until well combined and set aside.
Step 2
Prepare the vegetables. Slice the onion thinly into strips. Cut the leek diagonally. Trim the base of the mushrooms (Enoki, Oyster mushrooms, etc.) and clean them.
Step 3
Prepare the ham and sausages that will add flavor to the stew. Slice the canned ham (like Spam) into bite-sized pieces. Here’s a tip: lightly mash about half of the Spam with the back of your knife. This helps the ham flavor infuse better into the broth, resulting in a richer taste. Slice the sausages into appropriate sizes as well.
Step 4
Get a wide, flat pot ready (a hot pot or shallow pot is recommended!). Arrange the sliced ham, sausages, mushrooms, and onions around the edges of the pot aesthetically. Arranging them with consideration for color balance will make the dish look even more appetizing.
Step 5
Finely chop the aged kimchi into bite-sized pieces and place it in the gaps between the ham and vegetables, or in the center. The kimchi’s tanginess cuts through the richness of the stew and adds a delightful umami.
Step 6
Sprinkle the prepared seasoning paste evenly over all the ingredients. Chef Baek’s recipe often includes baked beans, but today, we’re adding 1 Tbsp of ketchup instead for a touch of sweet and sour flavor and vibrant color.
Step 7
Now, carefully pour in 3 cups (approx. 600ml) of water along the edges of the pot. It’s okay if the ingredients aren’t completely submerged. Once everything is ready, turn the heat to high and bring it to a boil.
Step 8
Once the stew starts boiling, reduce the heat to medium. Stir gently with a spoon or ladle to help the seasoning paste meld with the ingredients, and let it simmer. Cook for about 5-7 minutes, allowing the ingredients to cook through and the flavors to meld.
Step 9
Finally, place 1 slice of cheddar cheese on top of the stew. Once the cheese melts and blends with the broth, turn off the heat. The Budae Jjigae, infused with deep flavor in every ingredient, is now ready!
Step 10
And there you have it! Chef Baek’s signature Budae Jjigae, boasting a fantastic flavor without needing any special broth, is incredibly easy to make. Enjoy this hearty stew with a warm bowl of rice!
