Budae Jjigae (Korean Army Stew) 韩式部队锅

 Budae Jjigae is also known as the Korean army stew. It is a dish created after the end of the Korean War (early 1950s) when Korea was in poverty and food was scarce.  

During that time, Korean had to resort to eating leftover food from the American army bases. They took ingredients like SPAM, canned beans and sausages and combined it with Korean flavors such as kimchi, tofu and gochugaru to make this fusion dish.

There is no single way to make army stew. Simply use the ingredients that you can find at home. It is so flexible - can omit, add, or substitute any main ingredients based on the ingredients you have on hand.

This recipe is easy to make, but it always helps to watch the step-by-step video tutorial below.

Budae Jjigae (Korean Army Stew)
  • 1 tbsp gochugaru 
  • 2 tbsp rice wine
  • 1 tbsp soy sauce
  • 2 tbsp gochujang
  • 1 tsp sugar
  • 3 cloves garlic, minced

1 king oyster mushroom, sliced
  • 1 cup brocolli florets
  • 100g enoki mushrooms, trim off the end
  • 1/2 leek, sliced
  • 100g luncheon meat, sliced 
  • 1/2 carrot, sliced 
  • 80g Shimeji mushrooms 
  • 150g tofu
  • 6 mini cocktail sausages
  • 1/2 cup kimchi (around 110g)
  • 3 tbsp baked beans
  • 1 noodle
  • 1-2 slices of cheddar cheese
  • 3 cup water / broth 
  1. Make the sauce by combining together ingredients A.
  2. In a shallot pan, put together ingredients A&B. 
  3. Let it simmer on stove until cooked through. 

  • 1汤匙韩式辣椒粉 
  • 2汤匙米酒 
  • 1汤匙酱油 
  • 2汤匙韩式辣椒酱 
  • 1茶匙糖 
  • 3瓣大蒜,切碎 

  •  1个杏鲍菇,切片
  • 1杯椰菜花
  • 100g金针菇,去掉根部 
  • 1/2根蒜切成薄片 
  • 100g午餐肉,切成薄片 
  • 1/2胡萝卜,切成薄片 
  • 80g  姬菇
  • 150克豆腐 
  • 6个迷你香肠 
  • 1/2杯泡菜 
  • 3汤匙茄汁豆 
  • 1个方便面 
  • 1-2片切达干酪 
  • 3杯水/汤

  1. 将食材A混合在一起制成酱料。
  2.  取一个锅,放入食材A&B。
  3.  煮到熟透就可以了。


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