Recipes - Korean

Budae Jjigae (Korean Army Base Stew)
Budae Jjigae recipe-Korean Army Base Stew


Budae Jjigae or Korean Army Stew is a simple broth prepared using a variety of ingredients. Spam, baked beans and kidney beans give this dish an American touch.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: BoilPoach
Cuisine: Korean









Ingredients:

½ cup pork mince or chopped beef
2 cloves garlic (minced)
4-5 cups water
1 onion (sliced not too thinly)
1 zucchini (sliced into half moon shapes)
2 green onions (sliced)
340g can luncheon meat (sliced)
1-2 American or German frankfurts, or Kransky (sliced)
220g can baked beans
125g red kidney beans
2 tbsp kochugaru (Korean chilli powder)
1 tbsp soy sauce
1-2 tbsp cooking sake
2 tsp kochujang (Korean chilli paste)
½ cup tofu (sliced)
1 long red chilli (sliced for garnish)
½ -1 cup sliced rice cake (optional)
1 instant Korean ramen noodles (without soup mix)




Steps:
  1. Gently cook mince in a heated pan and add garlic, making sure not to caramelise meat. Add water, bring it to a boil, skim off any scum that may float to the top. Simmer stock for about 10 mins. Reserve stock.
  2. Combine kochugaru, sake, kochujang and soy sauce in a small bowl.
  3. Neatly place spam, sausage, zucchini, onions, rice cakes, baked beans, kidney beans and chilli mixture in a jeongjol pan (shallow but wide pan). Pour in stock and bring it to a boil and simmer until the vegetables are cooked and the rice cakes have softened, should take about 5 mins.
  4. Add in green onions, chilli slices and tofu towards the end of cooking. Serve jjiae without ramen initially. Reheat soup and add ramen and cook for a few minutes for another serve of jiggae with the noodles.

N.B. Budae jjigae is best served using table top cooking.


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Budae Jjigae (Korean Army Base Stew)

Budae Jjigae (Korean Army Base Stew)

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Budae Jjigae or Korean Army Stew is a simple broth prepared using a variety of ingredients. Spam, baked beans and kidney beans give this dish an American touch.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: BoilPoach
Cuisine: Korean
Ingredients

½ cup pork mince or chopped beef
2 cloves garlic (minced)
4-5 cups water
1 onion (sliced not too thinly)
1 zucchini (sliced into half moon shapes)
2 green onions (sliced)
340g can luncheon meat (sliced)
1-2 American or German frankfurts, or Kransky (sliced)
220g can baked beans
125g red kidney beans
2 tbsp kochugaru (Korean chilli powder)
1 tbsp soy sauce
1-2 tbsp cooking sake
2 tsp kochujang (Korean chilli paste)
½ cup tofu (sliced)
1 long red chilli (sliced for garnish)
½ -1 cup sliced rice cake (optional)
1 instant Korean ramen noodles (without soup mix)

Instructions
  1. Gently cook mince in a heated pan and add garlic, making sure not to caramelise meat. Add water, bring it to a boil, skim off any scum that may float to the top. Simmer stock for about 10 mins. Reserve stock.
  2. Combine kochugaru, sake, kochujang and soy sauce in a small bowl.
  3. Neatly place spam, sausage, zucchini, onions, rice cakes, baked beans, kidney beans and chilli mixture in a jeongjol pan (shallow but wide pan). Pour in stock and bring it to a boil and simmer until the vegetables are cooked and the rice cakes have softened, should take about 5 mins.
  4. Add in green onions, chilli slices and tofu towards the end of cooking. Serve jjiae without ramen initially. Reheat soup and add ramen and cook for a few minutes for another serve of jiggae with the noodles.

N.B. Budae jjigae is best served using table top cooking.

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