Hearty Budae Jjigae (Army Stew) with Plenty of Spam and Sausage
Effortlessly Make Delicious Budae Jjigae at Home with Spam and Sausages!
Craving a satisfying and flavorful Budae Jjigae without going to a restaurant? Now you can easily recreate this popular Korean stew at home using readily available ingredients like Spam and sausages! This recipe allows you to customize and add your favorite ingredients, resulting in a rich and deep broth that rivals any restaurant version. Get ready to enjoy a comforting, spicy, and utterly delicious meal that’s perfect for sharing.
Main Ingredients
- 1 can Spam (approx. 200g)
- 2.5 sausages (your favorite kind)
- 2 sheets of square fish cake (eomuk)
- 1/2 onion
- 2 stalks of green onion
- 2 slices of cheddar cheese
- 1/3 paper cup of aged kimchi (approx. 50g)
- 3 paper cups of water or beef broth (approx. 600ml)
Spicy Seasoning Mix
- 1/2 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp doenjang (Korean soybean paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soup soy sauce (guk-ganjang) or regular soy sauce
- 1/2 Tbsp ketchup
- 1 Tbsp minced garlic
- 1/2 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp doenjang (Korean soybean paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soup soy sauce (guk-ganjang) or regular soy sauce
- 1/2 Tbsp ketchup
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
Let’s start by preparing the vegetables that will add depth of flavor to our Budae Jjigae. Peel the onion, and then slice it thinly into strips about 0.5 cm thick. Sliced onions will release their sweetness as they cook, enriching the broth.
Step 2
For the green onions, trim off the very ends. Cut them lengthwise into roughly 5 cm (about 2 inches) pieces. Keeping them long adds a nice visual element and prevents them from becoming too soft during cooking.
Step 3
Square fish cakes (eomuk) are a popular addition that adds a delightful chewiness. Cut them into bite-sized pieces, such as 2-3 cm squares or strips. They’ll absorb the flavorful broth beautifully.
Step 4
To add visual appeal and varied textures, let’s cut the sausages in different ways. Slice about half of the sausages into rounds about 0.5 cm thick. Cut the remaining sausages lengthwise into quarters. This variety makes the stew more engaging to eat.
Step 5
Now for the star ingredient, Spam! Carefully remove the Spam from the can and cut it into three equal slices, each about 0.8 cm thick. Avoid slicing it too thinly, as it can crumble during cooking.
Step 6
Here’s a special trick to enhance the broth’s richness, especially if you don’t have ground meat on hand! Take one slice of the cut Spam, place it in a resealable plastic bag, and mash it thoroughly with a spoon or your hands until it resembles ground meat. This mashed Spam will melt into the broth, adding incredible depth.
Step 7
For the remaining two slices of Spam, cut them into appealing shapes, similar to how you cut the sausages. You can slice them into rounds about 0.5 cm thick, or cut them in half lengthwise. This variety of shapes makes the Budae Jjigae look extra special.
Step 8
The tangy flavor of aged kimchi is crucial for Budae Jjigae’s signature spicy kick. Cut the kimchi into bite-sized pieces. The sourness of the kimchi balances the richness of the other ingredients and adds a wonderful complexity to the broth.
Step 9
Let’s prepare the flavor-packed seasoning mix. In a small bowl, combine the gochujang, doenjang, gochugaru, soup soy sauce, ketchup, and minced garlic. Stir everything together until well combined. Having the seasoning ready beforehand makes the cooking process much smoother.
Step 10
Choose a wide and deep pot for your Budae Jjigae. Start by layering the sliced onions and green onions at the bottom of the pot. Arrange the Spam (both sliced and mashed), sausages, and fish cakes attractively on top of the vegetables. A well-arranged stew is not only delicious but also beautiful to behold!
Step 11
Now it’s time to bring it all together! Generously place the chopped kimchi over the arranged ingredients. Sprinkle the prepared seasoning mix evenly over the kimchi. Finally, pour in the water or beef broth. Using beef broth will result in an even richer and more complex flavor.
Step 12
Bring the stew to a rolling boil over high heat. Once boiling, reduce the heat to medium and let it simmer for about 5 minutes, allowing the flavors to meld. Just before serving, lay the cheddar cheese slices on top. Allow the cheese to melt and swirl it gently into the broth. Your homemade Budae Jjigae is now ready! Serve hot with a bowl of rice and enjoy this comforting Korean classic.
