Spicy and Hearty Korean Army Stew (Budae Jjigae) Recipe
How to Make Delicious Budae Jjigae at Home: Ingredients and Seasoning Guide
Indulge in the rich flavors of Budae Jjigae, a beloved Korean stew brimming with assorted meats and a savory broth. This recipe guides you through creating a hearty and satisfying pot of Budae Jjigae, perfect for a comforting meal. Feel free to add your favorite sausages and hams for an extra special touch!
Main Ingredients- Spam or Luncheon Meat (200g)
- Frankfurters or Vienna Sausages (3 pcs)
- Well-fermented Kimchi (100g)
- Cabbage (1 handful, approx. 50g)
- Fresh Bean Sprouts (1 handful, approx. 50g)
- Onion (1/2 medium)
- Scallion (1 stalk)
- Cheongyang Pepper (1 pc, optional for extra spice)
- Firm Tofu (1/2 block)
- Ramen Noodles (optional, for a more filling meal)
Budae Jjigae Seasoning Mix- Gochugaru (Korean chili flakes) (3 Tbsp)
- Minced Garlic (1 Tbsp)
- Sugar (1/2 Tbsp)
- Soy Sauce (1 Tbsp)
- Fish Sauce or Anchovy Extract (1 Tbsp)
- Mirin or Cooking Wine (1 Tbsp)
- Black Pepper (a pinch, to taste)
Broth Base- Beef Stock Cube (1 pc)
- Water (700ml)
- Kimchi Brine (100ml, from the fermented kimchi)
- Gochugaru (Korean chili flakes) (3 Tbsp)
- Minced Garlic (1 Tbsp)
- Sugar (1/2 Tbsp)
- Soy Sauce (1 Tbsp)
- Fish Sauce or Anchovy Extract (1 Tbsp)
- Mirin or Cooking Wine (1 Tbsp)
- Black Pepper (a pinch, to taste)
Broth Base- Beef Stock Cube (1 pc)
- Water (700ml)
- Kimchi Brine (100ml, from the fermented kimchi)
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Slice the cabbage into bite-sized pieces, about 0.5cm thick. For extra crispiness, soak the cabbage in water with 1 tablespoon of vinegar for 5 minutes, then rinse under cold running water and gently pat dry.
Step 2
Rinse the bean sprouts thoroughly, removing any yellowed skins or wilted parts. Ensure they are clean by rinsing until the water runs clear.
Step 3
Cut the tofu into 1cm thick slices. Thinly slice the onion. Cut the scallion lengthwise into 5-7cm pieces. Finely chop the Cheongyang pepper (if using) for a spicy kick.
Step 4
Prepare the meats. Slice the frankfurters lengthwise into 1cm thick pieces. Cut the Spam into uniform slices, about 0.7-1cm thick, according to your preference. For cleaner cuts, it’s best to slice them when they are still firm from refrigeration.
Step 5
To reduce the saltiness and excess oil from the processed meats, pour hot water over the sliced Spam and sausages. Let them sit for about a minute, then rinse them under running water. This step helps to remove excess grease and makes the stew taste cleaner. Pat them dry with paper towels.
Step 6
Chop the well-fermented kimchi into bite-sized pieces, similar in size to the meats. Reserve about 100ml of the kimchi brine to add depth and flavor to the broth. The brine adds a wonderful savory tang.
Step 7
Now, let’s make the essential seasoning paste for the Budae Jjigae. In a bowl, combine Gochugaru (Korean chili flakes), minced garlic, sugar, soy sauce, fish sauce or anchovy extract, mirin or cooking wine, and a pinch of black pepper. Mix everything well until you have a smooth paste. This mixture is key to the stew’s delicious flavor!
Step 8
In a large pot or Korean earthenware pot, arrange the prepared onions and cabbage at the bottom. Then, artfully place the sliced Spam and sausages around the sides. In the center, add the chopped kimchi, rinsed bean sprouts, and tofu. Finally, spoon the prepared seasoning paste over the ingredients.
Step 9
Pour in the broth to cook the stew. Add the beef stock cube and 700ml of water to the pot filled with ingredients. (If you don’t have a stock cube, you can use anchovy-kelp broth). Cover the pot and bring it to a boil over high heat.
Step 10
Once the broth is boiling, gently stir in the seasoning paste, mixing it with the broth. Reduce the heat to medium, cover the pot again, and let it simmer for about 10 minutes, allowing the kimchi to become tender and the flavors to meld beautifully.
Step 11
After 10 minutes, remove the lid and add the sliced scallions and Cheongyang peppers. Let it simmer for a few more minutes until the scallions are tender. If you’re adding ramen noodles, this is the time to put them in and cook them according to package instructions. Once everything is heated through and the broth has slightly thickened, your delicious Budae Jjigae is ready to be enjoyed hot!
