Hearty Assorted Sausage Budae Jjigae (Army Stew)
#SausageRecipe #BudaeJjigae #HomemadeStew #SpicySoup #KoreanComfortFood #RiceDish
This is a homemade Budae Jjigae, a hearty Korean army stew, made with a variety of delicious sausages. We’ve even prepared a special Budae Jjigae seasoning blend to enhance the flavors. Inspired by mukbangs (Korean food broadcasts), we’ve added a whole kielbasa sausage – be warned, it’s quite salty! The broth is made with rich beef bone broth (sagol gomtang), a must-have for authentic Budae Jjigae, and we’ve included baked beans for that classic touch. Instead of ground meat (minzzi), we’ve opted for thinly sliced ham (jambon) for a different texture. Top it off with instant noodles and cheese for a complete and satisfying meal. Perfect for any time, especially during hot summer days!
Main Ingredients- Combi-Wurst Party Frankfurter Sausages 510g
- Austrian Sausage 350g
- Smoked Bratwurst 320g
- Jambon 100g (prepared thinly sliced)
- Kielbasa Sausage 540g (horseshoe-shaped)
- Baked Beans 200g
- Beef Bone Broth (Sagol Gomtang) 700ml
- Beef Bone Broth Powder 1 Tbsp
- Homemade Budae Jjigae Seasoning 2 Tbsp
- Instant Ramen Noodles 1 package
- Sliced Cheese 3 slices
Budae Jjigae Seasoning Ingredients- Gochugaru (Korean chili flakes) 1 Tbsp
- Fish Sauce (Galchi Sokjeot) 1 tsp (or regular fish sauce)
- Minced Garlic 2 Tbsp
- Minced Ginger 1 tsp
- Soju (Korean rice wine) 1 Tbsp (for odor removal)
- Plum Extract 1 tsp (for sweetness and depth)
- Black Pepper 1 tsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Fish Sauce (Galchi Sokjeot) 1 tsp (or regular fish sauce)
- Minced Garlic 2 Tbsp
- Minced Ginger 1 tsp
- Soju (Korean rice wine) 1 Tbsp (for odor removal)
- Plum Extract 1 tsp (for sweetness and depth)
- Black Pepper 1 tsp
Cooking Instructions
Step 1
Prepare your assortment of sausages and jambon. Following inspiration from food broadcasts, leave the kielbasa sausage whole. Slice the other sausages diagonally into bite-sized pieces. For the jambon, peel off layers and roll them up to resemble small meat rolls, adding a delightful texture.
Step 2
Arrange the whole kielbasa sausage in the bottom of a pot. Artfully place the sliced sausages and rolled jambon around it, creating an appealing visual presentation that promises a feast.
Step 3
Sprinkle in the beef bone broth powder for an extra layer of savory depth. Dot the baked beans amongst the sausages. Add 2 tablespoons of your homemade Budae Jjigae seasoning. (Note: Be mindful of the saltiness of the sausages and the bone broth powder. It’s advisable to start with less seasoning and adjust later, as the flavors will intensify as it simmers.)
Step 4
Pour in the beef bone broth until the ingredients are submerged. You can add a little extra water if you feel the stew might become too salty later on. Bring the pot to a rolling boil over high heat. Once boiling, stir occasionally to ensure the seasonings are evenly distributed.
Step 5
As the stew simmers and the broth reduces, the flavors will become more concentrated, and it might taste quite salty! To balance the saltiness, add the instant ramen noodles. If needed, add a bit more water and continue to boil. The noodles will absorb some of the saltiness and soften the broth’s flavor.
Step 6
Once the ramen noodles are cooked to perfection, place the slices of cheese on top. The melting cheese will add a creamy richness and a mild, savory flavor to the stew. Two to three slices are usually sufficient, as too much cheese can make the stew feel heavy or overly rich.
Step 7
Your hearty homemade Budae Jjigae, packed with assorted sausages, is now ready to be enjoyed! Dig in first to the delicious ramen noodles, then savor the different sausages with a side of warm rice. This stew is best enjoyed with rice to balance its savory and sometimes spicy notes. Kimchi or pickled radishes (danmuji) also make excellent accompaniments!
