Budae Jjigae Korean Army Stew Food

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 (KOREAN ARMY STEW)

Budae Jjigae (Korean Army Stew) image

A popular Korean hot pot dish, budae jjigae or army base stew, evolved in the years following the Korean war, when food was scarce and the local population made a stew using processed foods like spam and canned pork and beans from American army bases. The ingredients vary by recipe, but the best versions feature homemade broth and come to the table bubbling hot.

Provided by Food Network Kitchen

Categories main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 26

Ingredients

1/2 cup gochugaru (Korean red chile flakes)
1/4 cup soy sauce
1/4 cup fish sauce
3 tablespoons minced garlic
2 tablespoons mirin
1 tablespoon toasted sesame oil
1 teaspoon sugar
Kosher salt and freshly ground black pepper
1/2 cup dried anchovies
5 cloves garlic
One 2-inch piece daikon radish
One 2-inch piece kombu
1/2 onion
6 ounces sliced Spam
10 cocktail sausages
6 strips bacon, cut in half
8 ounces firm tofu, sliced
8 ounces tteok (Korean cylindrical rice cakes)
8 ounces canned pork and beans
1 cup kimchi
1/2 onion, sliced
One 4.5-ounce package dried ramen noodles
1 cup shredded mozzarella
4 scallions, thinly sliced
2 cups watercress (about 1 bunch)
Steamed rice, for serving

Steps:

For the sauce: Put the gochugaru, soy sauce, fish sauce, garlic, mirin, sesame oil, sugar, 1 teaspoon salt and 1/2 teaspoon black pepper in a medium bowl. Whisk to combine, cover with plastic wrap and set aside.
For the broth: Put the dried anchovies, garlic, daikon, kombu, onion and 2 quarts water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 25 minutes. Strain into a bowl or saucepan and discard the solids.
For the toppings: Arrange the Spam, cocktail sausages, bacon, tofu, tteok, pork and beans, kimchi and sliced onion in a large, low-sided skillet. Add the sauce to the middle of the pot; don't stir. Heat on high heat for 5 minutes. Add enough broth to cover all the ingredients (you may not use all the broth), bring to a boil and boil on high heat for 5 minutes. Mix the sauce gently into the broth so it is well incorporated. Lower to medium heat and add the remaining broth. Simmer for 10 more minutes, then add the ramen and cook until the noodles are just tender, 4 to 5 minutes. Remove from heat and top with mozzarella, scallions and watercress. Serve with steamed rice.

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