Ultimate Budae Jjigae with Chewy Jjolmyeon Noodles
[Golden Recipe for Budae Jjigae] A Masterpiece Recipe Featuring Jjolmyeon Noodles
My son has been craving Budae Jjigae from a famous restaurant lately, so I decided to make a spicy and flavorful Budae Jjigae for lunch today. This recipe is enhanced with the addition of chewy Jjolmyeon noodles for an extra delightful experience.
Budae Jjigae Ingredients- Assorted Sausages and Ham (e.g., Spam, Vienna sausages) 600g
- Broth (Anchovy and Kelp) 1 liter
- Jjolmyeon Noodles 400g
- Green Onion 1 stalk
- Onion 1/2 medium
- Assorted Mushrooms (Shiitake, Oyster, Enoki) 200g
- Napa Cabbage (Baby Bok Choy variety) 4 leaves
- Tofu 1/2 block
- Spicy Green Pepper (Cheongyang Pepper) 1
- Minced Garlic 1 Tbsp
- Gochujang (Korean chili paste) 2 Tbsp
- Gochugaru (Korean chili flakes, fine) 4 Tbsp
- Guk-ganjang (Korean soup soy sauce) 6 Tbsp
Cooking Instructions
Step 1
Budae Jjigae just isn’t complete without the noodles! I’ve tried adding ramen and udon noodles before, but I found that Jjolmyeon noodles offer the absolute best texture and flavor combination for Budae Jjigae. That’s why I’m excited to share this recipe with you. My second son, who is supposedly dieting (though I don’t think he needs to!), initially said he wouldn’t eat it. But after trying just one spoonful, he declared it the best Budae Jjigae he’d ever had and proceeded to eat two bowls of rice!
Step 2
Shall we start cooking this delicious dish? First, prepare 1 liter of savory broth, ideally made from anchovies and kelp. Slice your assorted sausages and ham into bite-sized pieces. If you prefer a cleaner taste, you can lightly rinse the sliced meats in lukewarm water before slicing.
Step 3
Next, chop the Napa cabbage, green onion, mushrooms, onion, and spicy green pepper into manageable, bite-sized pieces. Also, slice the tofu into similar portions.
Step 4
For the Jjolmyeon noodles, bring a pot of water to a boil and add the noodles. Cook them for just about 1 to 2 minutes, aiming for a lightly blanched texture.
Step 5
Immediately drain the Jjolmyeon noodles and rinse them under cold running water. This step is crucial for achieving that perfect chewy texture and a refreshing finish to the dish.
Step 6
In the 1 liter of prepared broth, dissolve the Gochujang, Guk-ganjang, Gochugaru, and minced garlic to create the flavorful base. (I use a special seasoning blend from my mother, which has a depth of flavor that store-bought versions can’t match.) Start by adding the Napa cabbage to the broth and let it simmer for 2-3 minutes until it begins to soften. (Softened cabbage adds a wonderful sweetness.) Then, add the sliced ham, the rest of the vegetables, tofu, and spicy green pepper. Let everything simmer together for about 5 minutes. Finally, add the blanched Jjolmyeon noodles and cook for another 2-3 minutes until everything is heated through. (Taste and adjust the seasoning at the end, as the saltiness of soy sauce can vary between brands.)
Step 7
And there you have it – a delicious and hearty Budae Jjigae! Ready for a satisfying meal? Haha, today’s Budae Jjigae was a huge hit! Everyone ate with big smiles, giving it thumbs up and saying it was better than their favorite restaurants. It truly made me happy to see my family enjoying the meal so much. I highly recommend you try making this Budae Jjigae with Jjolmyeon noodles – it’s a game-changer!
Step 8
Let’s touch on the history of Budae Jjigae. Its origins trace back to the period after the Korean War (6.25 War), when food was scarce. People would gather leftover processed meats like ham and sausages from US military bases, along with canned goods, and simmer them with kimchi and Gochujang to create a spicy stew. It was often called ‘Johnson Tang’ after then-US President Lyndon B. Johnson, due to its American ingredients. While its beginnings are rooted in a difficult historical period, Budae Jjigae has evolved into a beloved and comforting dish enjoyed by people from all walks of life today. Its journey from necessity to a culinary favorite is truly fascinating.
