Budae Jjigae (Army Stew)
User Reviews
5
Budae Jjigae (Army Stew)
Description
Budae Jjigae assembles an assortment of ingredients including sliced SPAM, frankfurters, tofu, enoki, king oyster, and shiitake mushrooms, kimchi, and rice cakes in a shallow pot. A sauce blended with Korean chili powder, rice wine, soy sauce, garlic, sugar, gochujang, and black pepper is placed in the center of the ingredients, then chicken stock is added to the pot's corner. The stew is brought to a boil over medium-high heat.
After about eight minutes, instant ramen noodles, soaked rice cakes, green onion, and slices of processed cheese are added on top and cooked uncovered until the noodles are tender. The stew is served family-style with steamed rice and typical Korean side dishes, balancing spicy, savory, and slightly creamy flavors from the cheese.
This dish combines processed meats and fresh vegetables with a spicy, umami-packed broth. The variety of mushrooms adds earthiness, and kimchi contributes fermented tang. Cheese melts into the hot stew softening the heat slightly. Budae Jjigae can be kept simmering at the table with a portable burner for continuous enjoyment.
Ingredients
Main
- 4 cups chicken stock (1 litre) *see notes above
- 200 g SPAM thinly sliced
- 4 frankfurt sausages 150g) thinly & diagonally sliced, cocktail size
- 250 g tofu sliced (about 1.5cm, 1/2 inch thickness)
- 200 g enoki mushrooms base stem removed & stems separated,
- 200 g king oyster mushrooms thinly sliced length ways
- 100 g shiitake mushrooms thinly sliced, caps
- 1/2 cup kimchi cut into bite sized pieces, aged
- 110 g instant ramen noodles
- 50 g rice cake soaked in cold water for 15 mins if it was frozen, Korean, for soup
- 30 g green onion thinly & diagonally sliced
- 1 to 2 lice 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 garlic minced
- 1/2 Tbsp sugar
- 1/2 Tbsp gochujang Gochujang
- Few prinkles black pepper ground
Instructions
- 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).
- 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).
- Start dishing out soup, protein and vegetables onto your own soup bowl. Serve with steamed rice (& with other Korean side dishes).
Notes
- Use 1 Tbsp = 15 ml and 1 Cup = 250 ml measurements as a guide for liquids.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 653 kcal
% Daily Value*
| Calories | 653kcal | 33% |
| Carbohydrates | 51g | 17% |
| Protein | 31g | 62% |
| Fat | 35g | 54% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 74mg | 25% |
| Sodium | 2398mg | 100% |
| Potassium | 1265mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 1355IU | 27% |
| Vitamin C | 2.9mg | 3% |
| Calcium | 112mg | 11% |
| Iron | 5.3mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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