The Ultimate Budae-jjigae: Rich and Flavorful Army Stew Recipe
The Best Budae-jjigae You Can Make at Home: Deep, Savory Broth Perfection
I’ve researched how to make Budae-jjigae even more delicious, and the method is incredibly simple! Let’s create a rich and savory Budae-jjigae together!
Generous Ingredients
- 200g aged napa cabbage kimchi
- 500ml beef bone broth (sogogi yuksu)
- 1 sausage (such as Vienna or frankfurter)
- 200g Spam (or your favorite processed ham)
- 110g thick-cut bacon
- 300g firm tofu
- 200g baked beans
- 1/2 carrot
- 100g glass noodles (soaked in water for about 1 hour)
- 2 slices cheddar cheese
- 1 stalk green onion
- 200ml water
Flavorful Seasoning Mix
- 2 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp maesilcheong (plum syrup)
- 2 Tbsp mirin (rice wine)
- 1 Tbsp fish sauce (or tuna extract for a deeper umami)
- 2 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp maesilcheong (plum syrup)
- 2 Tbsp mirin (rice wine)
- 1 Tbsp fish sauce (or tuna extract for a deeper umami)
Cooking Instructions
Step 1
First, combine all the seasoning ingredients (minced garlic, gochugaru, gochujang, maesilcheong, mirin, and fish sauce) in a bowl to create a delicious seasoning paste. Set aside.
Step 2
In a large pot, pour in the beef bone broth (500ml) and water (200ml). Stir in the prepared seasoning paste until well combined. Then, place the 2 slices of cheddar cheese on top.
Step 3
Now, place the pot over high heat and bring it to a boil. Allow the cheese to melt and the broth to come to a rolling boil.
Step 4
Once the broth is boiling vigorously, turn off the heat or reduce it to very low. Keep the broth warm while you prepare the other ingredients.
Step 5
Soak the glass noodles in plenty of water for at least 1 hour until fully softened. Prepare the other ingredients: cut the aged napa cabbage kimchi into bite-sized pieces, slice the sausage, Spam, and tofu, and chop the carrot and green onion.
Step 6
Cut the bacon into approximately 5cm (2-inch) pieces. Slice the sausage, Spam, tofu, and carrot into uniform pieces, about 1.5cm thick, for even cooking. Slice the green onion diagonally into large pieces.
Step 7
Arrange the cut napa cabbage kimchi at the bottom of the pot. Next, artfully arrange the sausage, Spam, tofu, bacon, and carrot slices around the kimchi. Place the soaked glass noodles along the edges of the pot, and put the baked beans in the center.
Step 8
Once all the ingredients are arranged in the pot, pour the warm broth (the one you prepared earlier with the seasoning and melted cheese) over everything. Ensure the ingredients are mostly submerged in the broth.
Step 9
Return the pot to high heat and bring the stew back to a boil. Let it boil for a minute or two to allow the flavors to start melding.
Step 10
As soon as it starts boiling again, reduce the heat to medium and simmer for about 5 minutes. This allows the flavors to deepen beautifully, resulting in an incredibly delicious Budae-jjigae. Serve hot with rice for a perfect meal!
