Best Korean Budae Jjigae 부대찌개 Army Stew Recipes

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

Ingredients

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.)

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

Ingredients

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 BASE STEW)

Budae-jjigae (Army Base Stew) image

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...

Categories Main dish

Yield Serves 4

Number Of Ingredients 10

Ingredients

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)
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

Steps:

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.
Combine the seasoning paste ingredients - garlic, hot pepper paste, hot pepper flakes, soy sauce, sugar, and water in a bowl. Mix well.
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 over medium high heat. Korean style is to cook at the table with a portable burner. Friends and family will be sitting around the pot, talking and laughing, and maybe drinking. You can take a bit of cooked sausage or the meat with your chopsticks as you wait for the broth to boil and the noodles to soften. If you don't have a tabletop burner, you can cook it on the stove away from the table. When it starts boiling about 10 minutes later, stir and turn the ingredients over with tongs to cook evenly.