BUDAE JJIGAE

Introduction

Budae jjigae, or Korean Army Stew, is a hearty and comforting dish made by simmering a variety of ingredients such as sausages, spam, tofu, kimchi, and noodles in a rich, spicy broth. Born out of post-war Korea, this stew has evolved into a beloved comfort food that brings together bold flavors and diverse textures in one pot.

With its spicy, savory broth and generous toppings, budae jjigae is perfect for sharing. It’s easy to customize and especially satisfying when enjoyed bubbling hot at the table.

Ingredients

• 9 Vienna sausages, sliced

• 2 slices Spam, sliced

• 150g tofu, sliced

• 2 cups napa cabbage kimchi (about 50g)

• 40g onion, sliced

• 30g green onion, sliced diagonally

• ⅓ pack enoki mushrooms, trimmed

• ¼ block instant ramen noodles

• 1 slice American cheese

• ½ green chili pepper, sliced

• ½ red chili pepper, sliced

• 450ml water

Preparation : sauce

• ½ tbsp minced garlic

• 1½ tbsp gochugaru (Korean chili flakes)

• A pinch of black pepper

• 1 tbsp corn syrup (or sugar)

• 2 tbsp soy sauce

Mix all ingredients well to make the seasoning paste.

Instructions

1. Prepare the ingredients:
   Slice the sausages, spam, tofu, onion, green onion, and chili peppers. Cut the kimchi into bite-sized pieces. Rinse the enoki mushrooms and trim the roots.

2. Assemble the pot:
   In a shallow pot, place kimchi in the center first. Arrange sausages, spam, tofu, onion, and enoki mushrooms neatly around it. Add ramen noodles to one side and place the cheese on top of the noodles.

3. Add seasoning and water:
   Spoon the prepared seasoning paste into the center of the pot. Pour in 450ml of water carefully along the side.

4. Cook:
   Bring to a boil over medium heat. Once boiling, reduce to medium-low and let it simmer until the flavors meld and the broth turns rich and savory. Stir gently to combine as it cooks.

5. Finish:
   Add green onion and chili peppers toward the end. Let the stew simmer until the noodles are fully cooked and the cheese melts into the broth. Serve hot.

✨Tips

-If you don’t have enoki mushrooms, you can substitute with canned baked beans for a more classic budae jjigae flavor.
-Adjust the amount of gochugaru to control the spice level.
-Leftover broth is perfect for adding extra ramen noodles or rice at the end.