Best 4 Budae Jjigae Korean Army Stew Recipes

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Calling all foodies and lovers of Korean cuisine! Embark on a culinary adventure as we dive into the world of budae jjigae, a hearty and flavorful dish that has become a beloved staple in Korean homes and restaurants. With its unique blend of ingredients and rich history, budae jjigae is a dish that embodies the spirit of Korean resilience and creativity. Prepare to tantalize your taste buds as we explore the origins, variations, and the best recipe to create an authentic budae jjigae experience in the comfort of your own kitchen. Join us on this gastronomic journey as we uncover the secrets behind this iconic Korean army stew.

Here are our top 4 tried and tested recipes!

BUDAE JJIGAE (KOREAN ARMY STEW)



Budae Jjigae (Korean Army Stew) image

A popular Korean hot pot dish, budae jjigae or army base stew, evolved in the years following the Korean war, when food was scarce and the local population made a stew using processed foods like spam and canned pork and beans from American army bases. The ingredients vary by recipe, but the best versions feature homemade broth and come to the table bubbling hot.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 26

1/2 cup gochugaru (Korean red chile flakes)
1/4 cup soy sauce
1/4 cup fish sauce
3 tablespoons minced garlic
2 tablespoons mirin
1 tablespoon toasted sesame oil
1 teaspoon sugar
Kosher salt and freshly ground black pepper
1/2 cup dried anchovies
5 cloves garlic
One 2-inch piece daikon radish
One 2-inch piece kombu
1/2 onion
6 ounces sliced Spam
10 cocktail sausages
6 strips bacon, cut in half
8 ounces firm tofu, sliced
8 ounces tteok (Korean cylindrical rice cakes)
8 ounces canned pork and beans
1 cup kimchi
1/2 onion, sliced
One 4.5-ounce package dried ramen noodles
1 cup shredded mozzarella
4 scallions, thinly sliced
2 cups watercress (about 1 bunch)
Steamed rice, for serving

Steps:

  • For the sauce: Put the gochugaru, soy sauce, fish sauce, garlic, mirin, sesame oil, sugar, 1 teaspoon salt and 1/2 teaspoon black pepper in a medium bowl. Whisk to combine, cover with plastic wrap and set aside.
  • For the broth: Put the dried anchovies, garlic, daikon, kombu, onion and 2 quarts water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 25 minutes. Strain into a bowl or saucepan and discard the solids.
  • For the toppings: Arrange the Spam, cocktail sausages, bacon, tofu, tteok, pork and beans, kimchi and sliced onion in a large, low-sided skillet. Add the sauce to the middle of the pot; don't stir. Heat on high heat for 5 minutes. Add enough broth to cover all the ingredients (you may not use all the broth), bring to a boil and boil on high heat for 5 minutes. Mix the sauce gently into the broth so it is well incorporated. Lower to medium heat and add the remaining broth. Simmer for 10 more minutes, then add the ramen and cook until the noodles are just tender, 4 to 5 minutes. Remove from heat and top with mozzarella, scallions and watercress. Serve with steamed rice.

BUDAE-JJIGAE



Budae-jjigae image

A perfect dish for sharing with the family on a cold winters day

Provided by Richard

Categories     Noodles,Soups & Stews

Yield 4

Number Of Ingredients 16

Frankfurter Sausage: 3
Spam: 200g
Onion: 1/2
Tofu: 200g
Mushroom: 4
Instant Noodle: 1 pack
Sliced Korean Rice Cake: Handful of
Spring Onion: 2
Kimchi: 150g
Chicken Stock: 800ml
Gochujang: 1 Tbsp
Gochugaru: 1 Tbsp
Soy Sauce: 3 Tbsp
Crushed Garlic: 1 Tsp
Sugar: 1 Tbsp
Sesame Oil: 1 Tbsp

Steps:

  • Start by slicing the spam, frankfurter sausages, tofu, mushrooms, spring onion and onion. Discard the flavouring from the instant noodle pack.
  • In a bowl add all of the ingredients for the sauce and mix well.
  • Add the chicken stock to a large, heavy pan and bring to the boil. Once boiling add the sauce to the stock and mix well. Bring back to the boil.
  • Add all of the remaining ingredients to the pan except for the instant noodles and the spring onion. Keep over a medium heat for 15 minutes.
  • Add the instant noodle block to the pan and continue to cook for a further 5 minutes.
  • Remove the pan from the heat, garnish with the spring onion, place in the center of your dinner table (on a coaster!) and enjoy with a side bowl of fresh rice.

Nutrition Facts : Calories 573, Fat 36, Carbohydrate 38, Sugar 12, Protein 24, Sodium 2489

BUDAE JJIGAE (KOREAN ARMY BASE STEW)



Budae Jjigae (Korean Army Base Stew) image

This dish started after the Korean War when food was in short supply. Canned ham, hot dogs, and beans were taken from American military bases and mixed with traditional Korean kimchi, vegetables, noodles, and spicy seasonings to create a delicious spicy and hearty stew. I first had this dish in a Korean restaurant near my home. It was so good that I went on a quest to figure out how to make it for myself. My version is pretty traditional and fairly spicy. Find a Korean/Asian market for the kimchi, pepper paste, and powder. It is worth it.

Provided by Hingle McCringleberry

Categories     Soups, Stews and Chili Recipes     Stews

Time 57m

Yield 6

Number Of Ingredients 13

1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), sliced
14 ounces smoked sausage (such as Eckrich®), sliced
1 large onion, sliced
6 ounces kimchi
¼ cup Korean red pepper powder
3 tablespoons soy sauce
3 tablespoons gochujang (Korean hot pepper paste)
5 cloves garlic, minced
1 pinch ground black pepper
1 bunch green onions, chopped
2 (32 ounce) containers chicken broth
7 ¾ ounces ramen noodles (such as Ottogi Ramyonsari®)
1 slice American cheese

Steps:

  • Divide luncheon meat into 2 piles on either side of a stock pot. Layer sausage, onion, and kimchi on top, leaving an empty space in the center of the pot.
  • Mix red pepper powder, soy sauce, gochujang, garlic, and black pepper together in a small bowl; pour into the center of the pot. Sprinkle in green onion. Pour in chicken broth; bring to a boil. Reduce heat and simmer stew, stirring occasionally, until flavors combine, about 10 minutes.
  • Bring a pot of water to a boil; add ramen noodles. Cook and stir until partially cooked and softened, about 2 minutes. Drain; stir into stew. Cook and stir until ramen noodles are tender but firm to the bite, about 5 minutes. Top stew with American cheese.

Nutrition Facts : Calories 696.9 calories, Carbohydrate 40.9 g, Cholesterol 96.6 mg, Fat 45.7 g, Fiber 3.7 g, Protein 30.9 g, SaturatedFat 17.2 g, Sodium 4193.6 mg, Sugar 7.2 g

BUDAE JJIGAE (ARMY STEW)



Budae Jjigae (Army Stew) image

Budae jjigae (Army stew) is easy to make. As long as it has kimchi and some American processed meats, it's a budae jjigae. This budae jjigae recipe will give you a few tips for making it delicious!

Provided by Hyosun

Categories     Main

Number Of Ingredients 17

2 cups baechu (napa cabbage) kimchi
2 hot dogs (or sausages)
3 strips bacon (or about 3 ounces fatty pork),
⅓ can of spam (about 4 ounces)
4 ounces tofu, sliced (about 1/2-inch thick)
1/2 medium onion, thinly sliced
3 to 4 mushroom caps, sliced
2 scallions, cut into 2 inch pieces
1/4 red bell pepper, sliced - optional
4 cups anchovy broth (or beef or chicken stock) (More if you want extra broth. You can also use water.)
1 tablespoon gochugaru (Korean red chili pepper flakes) (Use more for a spicier stew)
1 teaspoon gochujang (Korean red chili pepper paste)
1 tablespoon soup soy sauce (or salt to taste)
1 tablespoon minced garlic
1 to 2 tablespoons broth or water
black pepper to taste
1 package instant ramyeon noodles

Steps:

  • Cut the ingredients into bite size pieces, and arrange them in a medium size shallow pot. Mix all the seasoning ingredients in a small bowl.
  • Add the broth, and stir in the seasoning.
  • Cook over medium high heat until the bacon is cooked through and the kimchi has softened. Add the optional ramyeon noodles and more broth or water if necessary. (The noodles soak up a lot of the liquid, so I briefly cook the ramyeon noodles in a separate pot of water before adding to the stew.)

Tips for Making Budae Jjigae:

  • Use a variety of meats and vegetables to create a flavorful and hearty stew.
  • Don't be afraid to experiment with different types of kimchi and gochujang to find the perfect flavor balance for your taste.
  • If you can't find gochujang, you can substitute Sriracha or another hot sauce, but be sure to adjust the amount to taste.
  • Serve Budae Jjigae with rice and a variety of banchan (side dishes) for a complete meal.

Conclusion:

Budae Jjigae is a delicious and versatile stew that can be made with a variety of ingredients. It's a great way to use up leftovers and create a hearty and flavorful meal. So next time you're looking for a new and exciting dish to try, give Budae Jjigae a try!

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