Korean Budae Jjigae (Army Stew) Recipe
Learn how to make Budae Jjigae, a hearty Korean stew packed with ingredients from American and Korean cuisines, reflecting its origins from the Korean War.
Equipment
- 1 Large pot or Korean army stew pot For cooking the stew
Ingredients
- 200 g Spam sliced
- 2 links Hot dogs sliced
- 100 g Kimchi preferably aged
- 1 block Instant noodles
- 200 g Tofu sliced
- 100 g Mushrooms any type, sliced
- 150 g Baked beans
- 1 Onion sliced
- 4 cups Chicken or beef broth
- 1 tbsp Gochujang Korean red pepper paste
- 1 tbsp Soy sauce
- 1 tsp Korean chili flakes optional, for extra heat
- 1 tbsp Minced garlic
Instructions
- In a large pot, mix chicken or beef broth with gochujang, soy sauce, Korean chili flakes, and minced garlic. Bring to a simmer.
- Add sliced Spam, hot dogs, kimchi, and onions to the pot. Simmer for 10 minutes.
- Add mushrooms, baked beans, and tofu on top. Do not stir. Cook for another 10 minutes.
- Place the block of instant noodles on top and cover the pot. Let it simmer until the noodles are cooked, about 5 to 8 minutes.
- Serve hot, directly from the pot. Allow guests to help themselves.
Notes
For a vegetarian version, omit Spam and hot dogs and substitute with vegetarian sausages or additional tofu.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 10gCholesterol: 60mgSodium: 1800mgPotassium: 470mgFiber: 5gSugar: 6gVitamin A: 15000IUVitamin C: 3.4mgCalcium: 1200mgIron: 0.5mg
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