Making spicy and hearty Korean-style Budae Jjigae

Budae Jjigae is a dish with a distinct story among Korean foods. It is a spicy food made by boiling ham, sausage, kimchi, tofu, and ramen noodles in one pot, and is also well known to foreigners as “Korean army stew.” Just looking at the ingredients, it looks like fusion food, but the spicy sauce and kimchi give it a distinctly Korean taste.

If you search for Budae-jjigae on 10,000 Recipes, you will find many different versions such as Beef Bone Budae-jjigae, Kimchi Budae-jjigae, Cheese Budae-jjigae, and Budae-jjigae Ramen. What they have in common is that the salty taste of ham and sausage, the acidity of kimchi, and the spiciness of red pepper paste and red pepper powder seasoning are harmoniously boiled in the soup. In this article, we have compiled a basic Budae Jjigae recipe that reduces the parts that are easy to fail at home.

Budaejjigae ingredients

For 2-3 servings, prepare 150g of ham, 2 sausages, 1 cup of ripe kimchi, 1/2 tofu, 1/2 onion, 1 green onion, a handful of mushrooms, 1 ramen, and 2 tablespoons of baked beans. It is easy to make the soup rich in flavor by mixing 500ml of bone broth and 300ml of water. If you don't have bone broth, you can use anchovy broth or water, but in this case, it's a good idea to add a little soy sauce or tuna liquid to complement the umami flavor.

Make the seasoning by mixing 1 tablespoon of red pepper paste, 1 tablespoon of red pepper powder, 1 tablespoon of soy sauce, 1 tablespoon of minced garlic, 1 teaspoon of sugar, and a little pepper. If you make a lot of kimchi, add a little sugar to round out the acidity. If you like spicy food, you can add a little Cheongyang pepper or red pepper powder. Ham and sausages are already salty, so it's important not to over-season them from the start.

Preparing ingredients and putting them in a pot

Ham and sausages should be sliced not too thinly so that they maintain their texture while boiling. Cut the tofu into large pieces, slice the onion, and cut the green onion diagonally. Cut the kimchi into bite-sized pieces, but add a little broth to bring out the refreshing taste of Budae Jjigae. You can use any of the following mushrooms: oyster, enoki, or shiitake.

Place kimchi in the center of a large casserole pot, and surround it with ham, sausage, tofu, mushrooms, and onions. If you serve it like this, it looks good and the ingredients don't pile to one side so they cook evenly. Place the seasoning sauce in the center and pour the bone broth and water to the edges. If you add the ramen from the beginning, the noodles may spread too much, so it is best to add the ramen after the soup has boiled and the flavors of the ingredients have swelled.

Boiling Order

Place the pot over medium-high heat and when the soup begins to boil, gently dissolve the seasoning sauce. If you boil it for about 5 minutes, the taste of the kimchi and ham will come out and the soup will become red and thick. At this time, check the seasoning and if it is bland, add a little more soy sauce, if it is salty, add a little more water. Since the salty taste of the budae-jjigae comes out late, it is best not to make it too salty at the beginning.

When the soup boils steadily, add the ramen noodles and boil for another 3 to 4 minutes. While the noodles are cooking, add green onions and peppers to bring out the flavor, and if you like cheese, you can add just one slice at the end to add a soft taste. Cheese is an optional ingredient, so if you want to enjoy the taste of Korean-style spicy soup more cleanly, it is delicious enough to omit.

Tips for eating deliciously

Budae-jjigae is best served boiled and eaten in a hotpot style. If you continue to heat it over low heat at the table, the taste of ham and kimchi will gradually seep into the soup, allowing you to enjoy the rich flavor until the last spoonful. It can be eaten with rice, or if you add rice to the remaining broth and lightly stir-fry it, it becomes a spicy finishing touch to the meal.

When introducing budae-jjigae to foreigners, it is easy to understand if you explain it as “a Korean-style hot pot with spicy kimchi stew, ham, and ramen.” Familiar ingredients are used, but the soup tastes Korean, so even people who are new to Korean food can try it with relative ease.It is a hearty Korean dish that is especially suitable for sharing with several people on a cold day.