Savory Comfort: How to Cook Authentic Budae-Jjigae (Korean Army Stew)

How to cook Budae-Jjigae

Budae-jjigae, also known as Korean Army Stew is a popular Korean hot pot dish that combines a rich history with a medley of flavors. Originating during the Korean War, this stew incorporates both traditional Korean ingredients and post-war American staples, making it a unique fusion dish, Ideal for sharing, Budae-Jjigae is hearty, spicy, and perfect for cold weather or communal dining.

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Budae-Jjigae is a testament to the resilience and creativity of the Korean people during difficult times. Its origin dates back to post-Korean War when food was scarce, and surplus US military rations such as Spam, hot dogs and canned beans were incorporated into traditional Korean stews. Today it remains a beloved dish for its hearty, comforting nature and its ability to bring people together.

Ingredients

1. Broth
   • 4cups water beef broth
   • 2tablespoons Korean red chili paste (gochujang)
   • 1tablespoon Korean red chili flakes (chugaru)
   • 2tablespoons soy sauce
   • 2cloves garlic minced
2. Main Ingredients
   • 200g Spam sliced
   • 200g hot dogs sliced
   • 200g tofu sliced
   • 1cup kimchi chopped
   • 1cuo muishrooms (enoki or shiitake)
   • 1pack instant ramen noodles
   • 1cup rice cakes (tteokbokki) optional
   • 1cup green onions chopped
   • 1slice American cheese (optional but recommended)

Instructions

1. Prepare the Broth
   • * in a large pot, combine water or beef broth,gochujang, gochugaru, soy sauce, and minced garlic. Bring to simmer over medium heat, stirring to disolve the gochujang.
2. Assembly the Stew
   • Arrange the Spam, hot dogs, tofu, kimchi, mushrooms, and rice cakes(if using) in the pot around the edges, leaving space in the center.
3. Cook
   • Bring the stew to a boil. Once it starts boiling, reduce the heat to medium-low heat and let it simmer for about 10 minutes, allowing the flavors to meld together.
4. Add Noddles and Cheese
   • Add the instant ramen noodles to the center of the pot. Simmer for an additional 3-4 minutes or until the noodles are cooked. Top woth a slice of American cheese and let it melt into the stew.
5. Garnish and Serve
   • Garnish with chopped green onions. Serve hot, ideally in a communal pot where everyone can share and enjoy.

Here are some key points about budae-jjigae:

1. Fusion of Cultures
   • Budae-jjigae is a fusion dish that combines American processed foods with Korean flavors, reflecting the socio-economic conditions of the post-war period.
2. Versatile Ingredients
   • The stew is highly versatile and can include a wide range of ingredients.. Common additions are instant noodles, rice cakes, mushrooms, gren onions and slices of cheese.
3. Spicy and Hearty
   • The broth is typically spicy and rich, flavored with gochujang and sometimes gochugaru (Korean chili flakes). It is hearty and filling, making it a popular comfort food.
4. Social Dish
   • Like many Korean dishes, budae-jjigae is often enjoy communally. It;s typically served in a large pot at the center of the table, where diners can help themselves.
5. Modern Popularity
   • Despite its humble beginnings, budae-jjigae has become a beloved dish in Korea and is available in many restaurants. It has also gained international popularity, appreciated for its unique combination of flavors and ingredients
6. Cooking method
   • it’s usually cooked directly at the table on a portable stove, allowing diners to enjoy the bubbling stew fresh and hot.

The adaptability and rich flavor profile of Budae-Jjigae make it a beloved dish that represents resilience and the blending of cultures.

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