Commonly referred to as Korean Army Stew, Budae Jjigae was originally created during wartime. Soldiers would make this dish from rations that they could scrounge up from the army base. Traditionally, it includes hot dog, spam, baked beans, kimchi, and gochujang.
You can tell by the steps below that this meal is EASY. You put the majority of the ingredients in a pot and bring it to a boil. Lastly, you add in your starches and garnishes and then you‘re all set.
We’re so used to recipes that take us forever to make, but this was so quick, it felt like we finished in the blink of an eye. It was a nice break!
For the toppings, you do not have to use the exact same ingredients as us. Most budae jjigaes that I’ve had included spam and hot dogs, but you can also use sausage or ham!
I also had a lot of options for mushrooms at the Korean market, but went with enoki and bunashimeji. You can use king, oyster, shiitake, or any other mushrooms. We didn’t use any vegetables, but you can use napa cabbage, bok choy, or spinach if you want to add more greens to your dish.
Keep your kimchi in your stew, not the floor,
Your favorite alternative chefs, K & T
Budae Jigae
Ingredients
Sauce
- 2 tbsp gochugaru
- 2 tbsp mirin
- 1 tbsp tamari
- 2 garlic cloves minced
- 1½ tsp monkfruit sugar
- 1½ tsp gochujang
Stew
- ½ can of spam sliced thinly
- 9.5 oz firm tofu sliced
- ½ cup kimchi
- 3.5 oz bunashimeji mushroom
- 3.5 oz enoki mushroom
- 4 cups chicken broth
- 1 cup rice cakes
- 2 squares rice ramen
- 1 slice vegan cheese
- 1 green onion sliced
Instructions
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Mix together all sauce ingredients.
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In a shallow pot, add the sauce, spam, tofu, kimchi, and mushrooms. Pour chicken broth into the pot and bring to a boil over medium high heat.
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When boiling, add rice cakes, rice ramen, vegan cheese, and green onion. Let boil over 2-3 minutes.
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Serve immediately.