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Korean Budae Jjigae
Created by: Howcan Team
Ingredients
- 4 cups of water
- 1/2 cup of kimchi
- 1/2 cup of sliced SPAM
- 1/2 cup of sliced sausage
- 1/2 cup of tofu, cubed
- 1/2 cup of sliced mushrooms
- 1/4 cup of sliced onion
- 2 cloves of garlic, minced
- 2 green onions, chopped
- 1 tablespoon of Korean red pepper paste (gochujang)
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 teaspoon of sugar
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of red pepper flakes
- 1/4 teaspoon of salt
Instructions
- In a large pot, bring 4 cups of water to a boil.
- Add 1/2 cup of kimchi, 1/2 cup of sliced SPAM, 1/2 cup of sliced sausage, 1/2 cup of tofu, 1/2 cup of sliced mushrooms, 1/4 cup of sliced onion, and 2 cloves of minced garlic to the pot.
- Stir in 1 tablespoon of Korean red pepper paste, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, 1 teaspoon of sugar, 1/2 teaspoon of black pepper, 1/2 teaspoon of red pepper flakes, and 1/4 teaspoon of salt.
- Simmer for 20 minutes, stirring occasionally.
- Garnish with chopped green onions before serving.
- Enjoy the Budae Jjigae hot with a side of rice.
Korean Budae Jjigae, also known as "Army Stew," originated during the Korean War when food was scarce. Locals combined American military rations, such as Spam, hot dogs, and baked beans, with traditional Korean ingredients like kimchi and gochujang to create a hearty, flavorful stew. Today, this dish is a popular comfort food enjoyed in South Korea and beyond. Some of the best versions can be found in Seoul, particularly in the bustling streets of Itaewon, where restaurants like "Mapo Mandu" and "Budae Jjigae Heo" serve up steaming pots of this savory stew. The key to a delicious Budae Jjigae lies in the balance of spicy, savory flavors and the quality of the ingredients used. It's important to get the kimchi and gochujang just right to achieve that perfect umami kick. For a unique twist, some chefs add instant ramen noodles to the stew, creating a comforting and filling one-pot meal.
45 min
4
400 calories
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