Spicy and Hearty Army Stew (Budae Jjigae) Golden Recipe
Quick and Easy Army Stew for Dinner Using Leftover Ingredients
You can whip up a delicious Budae Jjigae with just the leftover vegetables and ham in your fridge! I’ll show you the secret to achieving a rich and flavorful broth with a simple seasoning paste. Make your dinner table look spectacular, easily and quickly!
Army Stew Ingredients- Bean sprouts: 2 handfuls (rinsed thoroughly)
- Onion: 1 (sliced)
- Green onion: 1/2 stalk (sliced diagonally)
- Mushrooms: 1 handful (sliced into bite-sized pieces)
- Ham: 3-4 handfuls (sliced into bite-sized pieces, e.g., Spam, Vienna sausages)
- Kimchi: 1 handful (chopped)
- Beef bone broth or anchovy-kelp broth: 1000ml
Golden Seasoning Paste- Gochujang (Korean chili paste): 2 Tbsp
- Gochugaru (Korean chili flakes): 4 Tbsp
- Minced garlic: 1 Tbsp
- Cooking wine (Mirin): 1 Tbsp
- Soy sauce: 1 Tbsp
- Black pepper: 1/2 Tbsp
- Gochujang (Korean chili paste): 2 Tbsp
- Gochugaru (Korean chili flakes): 4 Tbsp
- Minced garlic: 1 Tbsp
- Cooking wine (Mirin): 1 Tbsp
- Soy sauce: 1 Tbsp
- Black pepper: 1/2 Tbsp
Cooking Instructions
Step 1
Start by preparing the bean sprouts, which are key to a refreshing broth. Rinse them thoroughly under running water. Spread them evenly at the bottom of the pot. This prevents the other ingredients from sticking and helps the bean sprouts release their crisp, clean flavor into the stew as it simmers.
Step 2
Enhance the stew’s flavor profile by adding any leftover vegetables you have. Sliced onions add a natural sweetness that greatly improves the broth. I’ve also added mushrooms that I had on hand. Feel free to include other vegetables like carrots or zucchini according to your preference.
Step 3
Next, slice your assorted hams into bite-sized pieces. Spam, Vienna sausages, or canned ham – use whichever you like, and don’t be shy with the amount! Arrange the ham pieces around the edges of the pot rather than piling them in the center. This allows the ham’s savory flavor to infuse the broth more evenly as it cooks. It also makes for a more visually appealing presentation.
Step 4
Add the chopped kimchi to the pot, placing it in the center amongst the ham and vegetables. The tangy and spicy notes of the kimchi cut through any richness from the ham and add a pleasant kick to the stew.
Step 5
Now, let’s make the heart of the Budae Jjigae: the seasoning paste. In a small bowl, combine gochujang (2 Tbsp), gochugaru (4 Tbsp), minced garlic (1 Tbsp), cooking wine or mirin (1 Tbsp), soy sauce (1 Tbsp), and black pepper (1/2 Tbsp). Mix everything well until thoroughly combined. Spoon this flavorful paste over the kimchi in the center of the pot.
Step 6
Pour in your chosen broth. Add enough broth so that the ingredients are mostly submerged. For a deep, rich flavor, beef bone broth is highly recommended. If you don’t have beef bone broth, an anchovy-kelp broth works perfectly well. Using any broth will yield a much more complex flavor than using plain water.
Step 7
It’s time to simmer! Bring the stew to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let it simmer for about 10 to 15 minutes. It’s important to let it cook long enough for the vegetables to soften and for the flavors of the ham and kimchi to fully meld into the broth. As the stew simmers, the broth will reduce slightly, intensifying the flavors. If you find the seasoning needs adjustment, you can add a little more soy sauce or salt to taste.
Step 8
As the Budae Jjigae nears completion, add the diagonally sliced green onions as a final touch. Their fresh, aromatic quality will elevate the overall taste of the stew. For an even more satisfying meal, consider adding ingredients like tofu, ramen noodles, or rice cakes near the end of the cooking time!
