Spicy and Hearty Budae Jjigae: The Ultimate Golden Recipe
Restaurant-Worthy Flavor! The Secret to Budae Jjigae Seasoning Made Easily at Home
Do you want to enjoy a deep and spicy Budae Jjigae at home that rivals your favorite restaurant? Follow this simple recipe to create a hearty and delicious stew with ease. This guaranteed golden recipe will captivate everyone, young and old.
Key Ingredients- 140g Well-fermented Napa Cabbage Kimchi
- 1 pack Ramen Noodles
- 2 Sausages
- 200g Ground Pork
- 140g Enoki Mushrooms
- 100g Onion
- 70g Green Onion
- 200g Baked Beans
- 200g Spam
- 2 slices Cheddar Cheese
- 500g Beef Bone Broth (Sagol Yuksu)
Pork Marinade- 1 Tbsp Soy Sauce
- 1 Tbsp Cooking Wine
- 1 Tbsp Sugar
- 1 Tbsp Sesame Oil
- Pinch of Black Pepper
Golden Seasoning Paste- 3 Tbsp Minced Garlic
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Gochujang (Korean Chili Paste)
- 2 Tbsp Maesil Cheong (Plum Syrup)
- 2 Tbsp Cooking Wine
- 1 Tbsp Anchovy Sauce (or Fish Sauce)
- 1 Tbsp Dried Shiitake Mushroom Powder
- Pinch of Black Pepper
- 1 Tbsp Soy Sauce
- 1 Tbsp Cooking Wine
- 1 Tbsp Sugar
- 1 Tbsp Sesame Oil
- Pinch of Black Pepper
Golden Seasoning Paste- 3 Tbsp Minced Garlic
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Gochujang (Korean Chili Paste)
- 2 Tbsp Maesil Cheong (Plum Syrup)
- 2 Tbsp Cooking Wine
- 1 Tbsp Anchovy Sauce (or Fish Sauce)
- 1 Tbsp Dried Shiitake Mushroom Powder
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, let’s prepare the key ingredients that will bring out the rich flavor of our Budae Jjigae. Using store-bought beef bone broth (Sagol Yuksu) will give you a deeper and more intense soup base. Sagol Yuksu is truly the best for Budae Jjigae!
Step 2
Cut the well-fermented Napa cabbage kimchi into bite-sized pieces, about 2cm in length. The kimchi’s tanginess will elevate the overall flavor of the stew.
Step 3
In a bowl, combine the 200g of ground pork with the marinade ingredients: 1 Tbsp cooking wine, 1 Tbsp sugar, 1 Tbsp soy sauce, 1 Tbsp sesame oil, and a pinch of black pepper. Mix well until the seasoning is evenly distributed. Then, shape the mixture into rough, chunky meatballs – this mimics the style found in specialty restaurants and adds a satisfying texture.
Step 4
Trim off the tough bottom part of the enoki mushrooms, about 5cm. Slice the red chili peppers and green onions diagonally. Thinly slice the onion into half-moons, about 0.5cm thick. Cut the Spam and tofu into 1cm thick pieces, and slice the sausages diagonally. Varying the cuts makes the dish visually appealing.
Step 5
Now, let’s make the heart of the Budae Jjigae – the golden seasoning paste! In a bowl, combine 1 Tbsp Gochugaru, 1 Tbsp Gochujang, 2 Tbsp Maesil Cheong, 1 Tbsp dried shiitake mushroom powder, a pinch of black pepper, 2 Tbsp cooking wine, 1 Tbsp anchovy sauce, and 3 Tbsp coarsely minced garlic. Mix everything thoroughly until no lumps remain. Using coarsely minced garlic adds a pleasant texture and enhances the aroma.
Step 6
Arrange about half of the prepared ingredients evenly in a wide, deep pot suitable for stew. Layering the ingredients without overcrowding will make the finished dish look more attractive.
Step 7
Once the first layer of ingredients is in place, sprinkle half of the baked beans and half of the prepared seasoning paste over them. Adding these components in layers makes it easier to arrange the remaining ingredients and allows the flavors to meld beautifully throughout the stew.
Step 8
Neatly arrange the remaining ingredients on top. Finally, place the ramen noodles and two slices of cheddar cheese in the center or around the edges. Add any remaining baked beans and seasoning paste now for an extra burst of flavor.
Step 9
Pour the 500ml of beef bone broth into the pot, pouring it around the edges so it gradually fills the pot. You can add the ramen noodles at this stage as well; they will cook perfectly in the broth.
Step 10
Cover the pot and bring it to a boil over medium heat for about 10 minutes. Ensure everything is cooked through and the flavors have had time to meld.
Step 11
Voila! After 10 minutes, your Budae Jjigae is ready. The broth is rich and hearty, with all the ingredients perfectly blended. The flavor is incredibly deep and satisfying – absolutely delicious!
Step 12
Serve the hot Budae Jjigae in individual bowls. For an extra treat, you can break up the pork meatballs into the broth for a richer taste. We hope you enjoy this special Budae Jjigae recipe and have a wonderful meal!
