Spicy and Rich Budae Jjigae with Homemade Kimchi Paste
Pyeonstorang Park Tam Hee’s Ready-to-Use Kimchi Paste Budae Jjigae Recipe, How to Make Kimchi Paste, Fermented Kimchi Dish, Hearty Soup Dish, Flavors Enhanced with Baked Beans, All-Purpose Seasoning Paste, Ideal for Entertaining Guests
Introducing ‘Mugeunji Jang’ (Fermented Kimchi Paste), an all-purpose seasoning paste made with well-fermented kimchi that anyone can easily make. Use this paste to create a deeply flavored and spicy Budae Jjigae! It’s a perfect dish for special occasions or when hosting guests.
Making the All-Purpose Kimchi Paste- 300g fermented kimchi (drained)
- 4 Tbsp sugar
- 3 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp fish sauce (anchovy or tuna)
- 3 Tbsp minced garlic
- 3 Tbsp perilla oil (2 Tbsp + 1 Tbsp)
Cooking the Spicy Budae Jjigae- 200g Spam (or similar processed ham)
- 2 Frankfurt sausages
- 4-5 shiitake mushrooms
- 300ml rice water (or kelp stock)
- 1 block of firm tofu
- 1 large leek
- 1/2 onion
- A little green chili pepper (optional)
- A little red chili pepper (optional)
- 3-4 Tbsp prepared kimchi paste
- 3 Tbsp kimchi brine (optional, for added flavor)
- 5 Tbsp baked beans (for enhanced flavor)
- 200g Spam (or similar processed ham)
- 2 Frankfurt sausages
- 4-5 shiitake mushrooms
- 300ml rice water (or kelp stock)
- 1 block of firm tofu
- 1 large leek
- 1/2 onion
- A little green chili pepper (optional)
- A little red chili pepper (optional)
- 3-4 Tbsp prepared kimchi paste
- 3 Tbsp kimchi brine (optional, for added flavor)
- 5 Tbsp baked beans (for enhanced flavor)
Cooking Instructions
Step 1
First, let’s start by making the kimchi paste. Prepare about 300g of fermented kimchi, squeeze out excess water thoroughly, and then chop it as finely as possible. You can use a knife or a food processor for this.
Step 2
Place the finely chopped kimchi into a blender and blend until smooth. If you don’t have a blender, you can finely mince it again with a knife. This process softens the kimchi, allowing the seasoning to penetrate better.
Step 3
In a bowl, combine the blended kimchi with 2 Tbsp of perilla oil, 4 Tbsp of sugar, 3 Tbsp of minced garlic, 3 Tbsp of gochugaru, and 3 Tbsp of fish sauce. Mix well to create the ‘all-purpose kimchi paste.’ * Taste and adjust the amount of sugar, fish sauce, and gochugaru according to your preference. This paste is key to the deep flavor of the Budae Jjigae.
Step 4
Spread the prepared kimchi paste thinly in a wide pan. Reduce the heat to the lowest setting, cover with a lid, and let it cook for about 15-20 minutes. This allows the moisture to evaporate and the flavors to concentrate.
Step 5
Once most of the moisture has evaporated and the paste has thickened, add the remaining 1 Tbsp of perilla oil and stir it in while lightly stir-frying to enhance the aroma.
Step 6
Your delicious ‘all-purpose kimchi paste’ is now ready! Let’s use it to make a fantastic Budae Jjigae.
Step 7
Now, let’s prepare the ingredients for the Budae Jjigae. Cut the Spam and Frankfurt sausages into bite-sized pieces. Also, cut the firm tofu into similar-sized cubes.
Step 8
Slice the Frankfurt sausages diagonally lengthwise to make them more appealing.
Step 9
Prepare 4-5 shiitake mushrooms. Set aside about 2 of them after making slits on the caps for garnish.
Step 10
Thinly slice the remaining shiitake mushrooms, or cut 2 of them in half to add into the Budae Jjigae. The fragrant mushrooms will enhance the broth’s flavor.
Step 11
Thinly slice half an onion and spread it evenly on the bottom of your cooking pot. The onion will sweeten as it cooks, adding a refreshing taste to the broth.
Step 12
Slice the leek diagonally and arrange it over the onions. The aromatic leek pairs wonderfully with Budae Jjigae.
Step 13
Here’s a helpful tip: Spread out a piece of fermented kimchi and place the cut tofu, ham, and sausage inside, then roll it up to make kimchi rolls. This keeps the ingredients together and looks pretty. * Note: It’s easier to roll and eat if you cut the tofu and ham into small, bite-sized pieces. For the shiitake mushrooms, it might make the rolls too big, so it’s better to only use tofu and ham in the rolls and add the sliced mushrooms separately!
Step 14
Arrange the prepared kimchi rolls in a circle along the edge of the pot, on top of the sliced onions and leeks.
Step 15
In the center of the pot, artfully arrange the remaining tofu, ham, sausages, and the reserved shiitake mushrooms for garnish. Top this with 5 Tbsp of baked beans and 3-4 Tbsp of the prepared all-purpose kimchi paste.
Step 16
Carefully pour 300ml of rice water into the pot, pouring along the sides so as not to disturb the arrangement. The liquid should slightly cover the ingredients. Once it starts boiling, taste the broth. If it needs more flavor, add 3 Tbsp of kimchi brine for an extra kick of spiciness and umami, then bring it to a rolling boil over high heat.
Step 17
Once the stew has boiled and the flavors have melded, reduce the heat to medium-low and simmer for another 5 minutes. This will allow all the ingredients to fully blend, creating a rich and deeply flavored Budae Jjigae. Enjoy your delicious meal!
