Budae Jjigae | Korean Army Base Stew
Equipment
- Pot Wide, shallow (used a casserole)
Ingredients
Main Ingredients
- 1/4 Onion
- 3 Shiitake Mushrooms
- 1 Green Onion White part minced, leafy part for garnish
- 1/2 block Firm Tofu
- 200g Spam
- 3 Sausages Used Johnsonville Cheddar Cheese Sausage
- 3 Tbsp Baked Beans
- 1-2 Tbsp Kimchi Optional, but recommended
- 6 Water Dumplings Optional
- A handful Rice Cakes Optional
Sauce
- 3 Tbsp Gochugaru Korean red pepper powder
- 1 Tbsp Gochujang Korean hot pepper paste
- 2 Tbsp Mirim Cooking wine
- 1 Tbsp Soy Sauce Jinganjang
- 1 Tbsp Tuna Concentrate
- 1 tsp Chicken Stock
- 1 Tbsp Minced Garlic
- A dash Fine Black Pepper
Broth
- 600 ml Water Using beef bone broth adds a deeper flavor, but water alone is also delicious
Extras
- 1 Instant Ramen Noodle If adding ramen, add 200ml extra water and boil
- A bit Cheongyang Chili Pepper Optional, for extra spice
- 1 slice Cheddar Cheese Optional, based on preference, as a cheese sausage was already used
Instructions
Sauce Preparation
- Put the measured sauce ingredients into a bowl and mix well.
- You can use it right away, but it is better if you let it age in the refrigerator for 6 hours to a day for a deeper flavor.
Ingredient Prep (Blanching)
- Briefly blanch the Spam and sausages in water before slicing to remove excess oil and impurities, then drain the water and set aside.
Cooking
- Arrange all ingredients attractively in a wide, shallow pot.
- Add 600ml of water and the prepared sauce, then bring to a boil over medium heat.
- Once it starts boiling, reduce the heat to low and ensure the sauce is fully dissolved.
- Cover with the lid and let it simmer for 10 minutes.
- If adding ramen noodles, add 200ml more water and boil until the noodles are cooked.
- Top with the leafy part of the green onion for garnish to finish.
Serving
- Serve and enjoy with rice.
TIPS
- If the stew boils down too much, add more water.
- Adjust the boiling time based on your preferred consistency.