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Have You Heard of Budaejjigae? A Korean-Style Jjigae Made With Canned Ham!
Have You Heard of Budaejjigae? A Korean-Style Jjigae Made With Canned Ham!


부대찌개 – 우리의식탁 | 레시피

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부대찌개 - 우리의식탁 | 레시피
부대찌개 – 우리의식탁 | 레시피

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Budae Jjigae (Army Stew) – My Korean Kitchen

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Some facts about Army Stew (Budae Jjigae)

Ingredients for Budae Jjigae (Serves 4)

How to Make Budae Jjigae

Notes

Budae Jjigae (Army Stew)

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Budae Jjigae (Army Stew) - My Korean Kitchen
Budae Jjigae (Army Stew) – My Korean Kitchen

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부대찌개 만드는 법 - 부대찌개 양념 이렇게 쉬울 수가 백종원 부대찌개 황금레시피 대로 끓이기 : 네이버 블로그
부대찌개 만드는 법 – 부대찌개 양념 이렇게 쉬울 수가 백종원 부대찌개 황금레시피 대로 끓이기 : 네이버 블로그

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Budae Jjigae (Army Stew)

Learn how to make popular Korean hot pot dish – Budae Jjigae (Army stew or Army base stew)! It is loaded with Kimchi, spam, sausages, ramen noodles and much more!

Korean hot pot dish is one of the most frequently requested recipes from my readers. Whether it’s cold weather that’s calling for this type of comfort food or you just want to have your friends and family over for this sharing friendly food, any excuses are acceptable here!

Among the hot pot varieties available, Korean army stew (Budae Jjigae, 부대찌개) is definitely one of the most popular hot pot dishes in Korea. I can vouch for this as I used to eat this army stew at least once a week with my colleagues. It’s reasonably cheap to buy and, even better, it consists of easy to find ingredients if you’re making it yourself.

Some facts about Army Stew (Budae Jjigae)

Army stew or army base stew (Budae Jjigae) is Korean fusion stew that incorporates American style processed food such as spam, sausages, canned baked beans and sliced cheese.

Budae (부대) is a general term for a military base in Korean and Jjigae (찌개) is a term for soup/stew. Hence the word army stew or army base stew was born.

Soon after the Korean war (in the early 1950’s), food was extremely scarce in Korea, so those surplus processed foods from the US military bases were a great supplement for Koreans.

Among the US military base areas in Korea, Uijeongbu, an hour north of Seoul, is most famous for this stew.

The best part about making this delicious stew is that the preparation is really easy – mostly involving cutting and slicing the ingredients. You can omit/substitute the main ingredients per your preference too.

To fit all the ingredients below, you will need at least a 12 inch shallow pot. I used my favorite pot for this recipe and it was just the perfect size. I cooked it on a portable burner so that my family can gather around the table and serve themselves while the stew gently bubbles down. It was so convenient and keeps the soup still hot even when the heat wasn’t on it. It’s really the perfect pot for Korean style hot pot, so you should check it out.

P.S. my friendly warning – As you can imagine from the listed ingredients below, it contains high-calorie food. What’s worse, the stew is very addictive! Extra workout plans are absolutely necessary! 🙂

P.P.S. If you like my budae jjigae recipe, check out my spicy dumpling hot pot recipe. You will love it too!

Ingredients for Budae Jjigae (Serves 4)

Main

4 cups (1 litre) chicken stock* (see note)

200g (7 ounces) SPAM, thinly sliced

4 cocktail Frankfurt sausage (150g, 5.3 ounces), thinly & diagonally sliced

250g (9 ounces) tofu, sliced (about 1.5cm, 1/2 inch thickness)

200g (7 ounces) enoki mushrooms, base stem removed & stems separated

200g (7 ounces) king oyster mushrooms, thinly sliced length ways

100g (3.5 ounces) shiitake mushroom caps, thinly sliced

1/2 cup aged kimchi, cut into bite sized pieces

110g (3.9 ounces) instant ramen noodles

50g (1.8 ounces) Korean rice cakes for soup, soaked in cold water for 15 mins if it was frozen

30g (1 ounces) green onion, thinly & diagonally sliced

1 or 2 slices of cheese

Sauce (Mix these in a small bowl)

2 Tbsp Korean chili flakes (Gochugaru)

2 Tbsp rice wine (mirin)

1 Tbsp soy sauce

1 Tbsp minced garlic

1/2 Tbsp sugar

1/2 Tbsp Korean chili paste (Gochujang)

A few sprinkles of ground black pepper

*1 Tbsp = 15ml, 1 Cup = 250ml

** If you want to learn more about Korean cooking ingredients, check my essential Korean cooking ingredients list!

How to Make Budae Jjigae

1.Assemble the main ingredients (except for instant ramen noodles, rice cakes, green onion and cheese) in a shallow pot. Add the sauce in the middle. Pour the stock in the corner of the pot. Close the lid and boil it on medium high heat until the stock starts to boil (about 8 mins).

2. Add the remaining ingredients – instant ramen noodles, rice cakes, green onion and cheese on top of the pot and boil uncovered until the noodles are cooked (about 2 to 3 mins). Reduce the heat to low (if you’re cooking on a portable burner and sharing the food at the dinning table).

3. Start dishing out soup, protein and vegetables onto your own soup bowl. Serve with steamed rice (& with other Korean side dishes).

Notes

I used store bought chicken stock, which saved at least 30 mins or more of potential cooking time compared to making it from scratch. According to the package, it contains chicken stock 98% (water, chicken, carrots, celery, cabbage, onions, sage extract, parsley), salt, sugar, yeast extract.

As I can’t guarantee that every chicken stock you buy will give a result the same as mine, if you’re unsure, I suggest you mix with water (e.g. 2 cups water & 2 cups chicken stock) to ensure the chicken stock does not have too much overpowering taste.

Alternatively, you can use homemade dried kelp & anchovy stock or beef stock. Get the homemade beef stock idea from my tteokguk recipe. FYI, I didn’t like a store bought beef stock for this recipe as I thought it was a bit too salty.

Noodles soak up a lot of liquid so it’s best to consume them first. Also, you can replenish with spare stock (if you have any) as it boils down. It should be still delicious. (& this is how Koreans eat this dish at a restaurant.)

Love Korean food? Browse lots more Korean recipes from my easy Korean recipe collections. And subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Budae-jjigae (Army Base Stew)

Hello everybody! Today I’m showing you the recipe for a much-requested dish: Budae-jjigae a.k.a “Army Base Stew.” It’s a spicy, savory, Korean-American fusion dish made from an umami-rich broth, Korean hot pepper paste, flakes, kimchi, and American Spam, beans, and sausage.

This dish was invented after the Korean war (1950-1953) when the American army was stationed in the city of Uijeongbu, near Seoul. They had their own food on the base, things like canned beans, meat, Spam, ham, and sausages. This food was totally new to Koreans. Eventually these ingredients made their way into surrounding area of the base and some creative Koreans made stew from them. They boiled spam, ham, sausages, and baked beans with kimchi, garlic, and hot pepper paste and flakes, creating a Korean-style stew with American ingredients.

I have to admit that the idea of this stew never appealed to me, so I never really tried it. I’m not a fan of Spam, for one. And mixing all these ingredients together and boiling them didn’t sound delicious at all.

But over the years of running my website so many of my readers requested this dish that I reconsidered. I tried it in several different places in Korea and New York and was really surprised by how popular it was. And I see why people love it: the spicy, savory stew goes really well with the salty, soft American Spam. I eventually changed my mind about budae-jjigae because of my readers!

Even though it looks like a simple dish to prepare – just put everything in the pot – I learned that it’s not that simple. The anchovy-kelp stock, for one, is irreplaceable and makes it irresistible. Also, everything should be mostly cooked before you start making the stew. The pork belly, for example, should be cooked in the stock for 10 minutes so you don’t have to worry if it’s done or not.

And a hot, bubbling stew is definitely much better than a lukewarm one. Make sure it’s hot and bogeul-bogeul bubbling! Once the ramyeon noodles soften, you can start eating (or even take a few bites of sausage before)!

There are a lot of ingredients to this dish, but some are optional: tofu, baked beans, rice cake, cheese, and radish sprouts.

Let me know how you enjoy this recipe! Happy eating!

Ingredients (Serves 4)

For the stock:

2 dried shiitake mushrooms

8 large dried anchovies, heads and guts removed, in a soup strainer or tightly wrapped in a cheesecloth

Dried kelp (a 5 x 6 inch sheet)

8 cups water

1 teaspoon kosher salt

For the seasoning paste:

For stew:

½ pound pork belly (or pork shoulder), cut into bite size pieces

2 ounces of sweet potato starch noodles, soaked in water for 30 minutes and drained

1 cup worth cabbage, cut into bite size pieces

½ of a medium onion, sliced

2 green onions, cut into 1 inch pieces

½ cup fermented kimchi, chopped

4 ounces of Polish sausage, sliced

4 ounces of spam, sliced thinly

½ of packaged instant ramyeon

1 cup worth radish sprouts (or spinach, watercress, arugula)

½ cup worth tofu, sliced (Optional)

¼ cup canned baked beans (Optional)

12-16 sliced rice cakes (Optional)

1 slice of American cheese (Optional)

Directions

Prepare stock:

Combine the water, anchovies, mushrooms, and kelp in a large pot. Cover and cook for 25 minutes over medium high heat. Add the pork and cook for another 10 minutes. Remove the pot from the heat. Take out the anchovies, kelp and mushrooms. Slice the mushrooms into bite size pieces. Strain the mixture of the stock and the pork into a large bowl. Put the pork into a small bowl. You will get about 6 cups of stock. Stir in the salt until dissolved.

Make seasoning paste:

Combine the seasoning paste ingredients – garlic, hot pepper paste, hot pepper flakes, soy sauce, sugar, and water in a bowl. Mix well.

Arrange the ingredients in a shallow pot (10 to 12 inch):

Put the cabbage, onion, green onion, pork, and the mushrooms, on the bottom of the pot. Add the kimchi, and the seasoning paste over top. Add the spam, sausage, rice cake, tofu, baked beans, and cheese. Add the ramyeon and the sweet potato starch noodles. Put radish sprouts on top and add 3 cups of stock.

Cook and serve:

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