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)

Ingredients 

A)

• 1 tbsp gochugaru 
• 2 tbsp rice wine
• 1 tbsp soy sauce
• 2 tbsp gochujang
• 1 tsp sugar
• 3 cloves garlic, minced

B)

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 

Instruction:

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. 

韩式部队锅

材料

 A） 

• 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 

B）

•  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

做法：

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。

 

Quinoa has become one of the most consumed and sought-after health foods in the world. It is often cooked and served in a similar way to most grains. However, the quinoa plant itself is actually more similar to beetroots and spinach. 

As compared to white rice, which is a staple food in Southeast Asia, quinoa is more appealing in terms of the nutritional profile. 

Quinoa is a complete protein - it contains all the 9 essential amino acids that our bodies cannot produce on our  own. Amino acids are vital for supporting muscle development and immune activity, among other essential functions.

It is also rich in both minerals and fiber, with much higher amounts of nutrients . 

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

Quinoa Smoked Salmon Salad 

Ingredients

A

• 1/4 cup quinoa
• 1/4 cup water
• 10g butter

B

• 1 clove garlic, chopped
• 1 shallot, chopped
• 1 bunch coriander leaves, chopped
• 4 cherry tomatoes, halved 
• 1 tbsp olive oil
• 1/2 - 1 tbsp balsamic vinegar 
• 75g smoked salmon

Cooking Directions

1. Wash quinoa thoroughly and drain.
2. Add in water and butter, steam for 25 minutes.
3. Fluff quinoa with a fork. Let it cool and refrigerate for at least 1 hour. 
4. Remove quinoa from fridge and add in ingredients B.
5. Serve cold.

藜麦烟熏三文鱼沙拉

A)

• 1/4杯藜麦
• 1/4杯水 
• 10克黄油 

B） 

• 1瓣大蒜，切碎 
• 1粒葱头，切碎
• 1束香菜叶，切碎 
• 4个樱桃西红柿，切成两半 
• 1汤匙橄榄油  
• 1/2-1汤匙香醋
• 75g烟熏三文鱼 

做法： 

1. 彻底清洗藜麦并沥干水分。
2.  加入水和黄油，蒸25分钟。 
3. 用叉子翻松。 使其冷却并冷藏至少1小时。 
4. 从冰箱中取出藜麦，并添加材料B。

 

Pandan leaf, aka screwpine leaf, is one of the frequently used ingredients in Southeast Asian cuisine. Both pandan leaves and their juice or extract can be used. 

Pandan is a very versatile ingredient, adding flavours to both savory and sweet dishes. It has a naturally sweet taste and soft aroma - grassy with hints of rose and vanilla. It goes really well with coconut too!

It is often added into cake batter. In fact pandan cake is one of the most well loved cake in Southeast Asia. It is soft, fluffy, with spongy texture. However, store bought pandan cake is often infused with artificial color and pandan flavor. In this recipe, we will be making it from scratch. You can see that it is really easy to do it!

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

Pandan Cake

Ingredients
A) Pandan juice

• 2 pandan leaves (around 18g) , cut into small pieces
• 40g water 

B)  Egg yolk batter

• 3 yolks
• 38g oil 
• 66g cake flour 
• 38g pandan juice 
• 15g coconut cream 

C)  Meringue

• 3 whites
• 1 tsp vinegar 
• 60g caster sugar 

Cooking Directions

1. For pandan juice - blend together pandan leaves and water, extract the juice.
2. Prepare a 6” round baking dish.
3. Warm the oil to around 70°C. If you do not have a thermometer, you can heat the oil in oven at 70°C for 8 minutes or microwave the oil for around 1 minute.
4. Sift in cake flour. Whisk until well combined
5. Add in pandan juice and coconut milk, whisk to combine.
6. Separate your egg yolks from the whites, add the yolks into the batter. Whisk until well combined.
7. Egg whites should be placed into a clean bowl without oil or water. There should be no egg yolks inside at all. To your egg whites, add vinegar and sugar, beat egg whites until you reach a stiff peak (When you stir the egg whites with your whisk and lift it up, it should create a stiff firm peak)
8. Preheat your oven to 140 degrees Celsius.
9. To your egg yolk batter, mix in some of the meringue. 
10. Pour the egg yolk batter into the meringue. Whisk gently in order not to lose the fluffiness. 
11. Pour your cake batter into the lined baking dish.
12. Even out the top with a spatula. To break up the air bubbles, gently tap the pan on the table a few times.
13. Bake for 15 minutes.
14. [optional] Remove the pan from the oven and use a sharp knife tip to draw a ‘+’ shape. This cake tends to crack on top. By doing so, the cake will cracks the way you want it to be. 
15. Then increase the temperatures to 150°C and bake for another 45 minutes.
16. Once cooked, remove the cake from the pan. Let it cool. 

斑斓蛋糕

材料

A）斑斓汁

2片（大约18g） 斑斓叶

40g 水

B）蛋糕:

38g 椰油

66g 低筋面粉

38g 斑斓汁

15g 浓椰浆

3 粒蛋，蛋白蛋黄分开

1 茶匙醋

60g 细砂糖

步骤：

1. 斑斓汁-将斑斓叶和水混合在一起用搅拌机搅拌，提取汁。
2. 油加热到70°C（微波1分鐘或烤箱70°C 8分钟）
3. 混合椰油和麵粉至無顆粒 
4. 加入斑斓汁和椰浆拌均，再加入蛋黃攪拌至順滑 
5. 蛋白加入醋和砂糖，打發蛋白至干性發泡。
6. 把少许蛋白霜加入蛋黄糊攪拌均勻。
7. 搅拌好的蛋黄糊全部倒入蛋白霜。切拌法拌均。
8. 蛋糕糊倒入模具
9. 140°c，烤15分鐘。
10. 【选择性】这个蛋糕顶部容易裂开。此时可以将蛋糕取出，在顶部画个十字。
11. 然后以150°c，再烤45分钟。

As the name suggests, this cake is is bouncy like a sponge, with light, soft and fluffy texture resemble cotton.

To achieve such result, the fineness of the flour is critical. Go for low protein cake flour and not the usual plain flour. 

This cake also calls for a roux known as ‘cooked dough’. This is an important step to reduce the chances of the forming of gluten. It ensures the light and fluffy texture so please make sure you don’t skip it.

I have prepared a step-by-step video instruction for you, enjoy making your cotton cake!

Cheddar Cheese Chocolate Cotton Sponge Cake
Ingredients

A) Egg yolk batter 

• 45g vegetable oil
• 56g cake flour
• 24g cocoa powder
• 34g water
• 4 eggs yolks separated from whites

B) Meringue

• 4 egg whites separated from yolks
• 1 tsp vinegar
• 70g white caster sugar

Others

• 4 pieces cheddar cheese

Cooking Directions

1. Line  7”x7”x2” square baking dish with parchment paper. 
2. Warm the oil to around 70°C. If you do not have a thermometer, you can heat the oil in oven at 70°C for 8 minutes or microwave the oil for around 1 minute.
3. Sift in cake flour and cocoa powder. Whisk until well combined
4. Add in water, whisk to combine.
5. Separate your egg yolks from the whites, add the yolks into the batter. Whisk until well combined.
6. Egg whites should be placed into a clean bowl without oil or water. There should be no egg yolks inside at all. To your egg whites, add vinegar and sugar, beat egg whites until you reach a stiff peak (When you stir the egg whites with your whisk and lift it up, it should create a firm peak)
7. Preheat your oven to 140 degrees Celsius.
8. To your chocolate egg yolk batter, mix in some of the meringue. Mix well.
9. Pour all the egg yolk batter into the meringue. Fold and mix together gently in order not to lose the fluffiness. 
10. Pour 2/3 of your cake batter into the lined baking dish, smoothen the top. Then lay 4 pieces of cheddar cheese on top, and pour the remaining batter over. 
11. Even out the top with a spatula. To break up the air bubbles, gently tap the square pan on the table a few times.
12. Prepare a larger baking dish, pour room temperature water to around 1 cm height. Place the square dish with your cake batter into this large pan. 
13. Bake for 50 minutes. Then increase the temperatures to 150°C and bake for another 10 minutes.
14. Once cooked, remove the cake from the pan. Peel away the parchment paper while hot.

切达奶酪巧克力棉花蛋糕

材料：

A

步骤：

1. 油加热到70°C（微波1分鐘或烤箱70°C 8分钟）
2. 混合植物油，麵粉和可可粉至無顆粒 
3. 加入清水拌均，再加入蛋黃攪拌至順滑 
4. 蛋白加入醋和砂糖，打發蛋白至硬性發泡。
5. 把少许蛋白霜加入蛋黄糊攪拌均勻。
6. 搅拌好的蛋黄糊全部倒入蛋白霜。切拌法拌均。
7.  2/3蛋糕糊倒入模具， 铺平，放上4片切达奶酪，再倒入全部蛋糕糊。
8. 水浴法140°c，烤50分鐘。然后150°c，再烤10分钟。

There are many ways to make vegetable fritters. You can put in any vegetable you like. It’s simple, delish, and a great way to use up your leftover vegetables so they don’t go to waste!

In this recipe I am using corn and carrot. Some other excellent ideas include zucchini, spinach, mushrooms or bell pepper. For vegetable with very high water content like frozen spinach, it will be good to sauté them first to get rid of the excess moisture before adding to your fritters. 

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

Corn and Carrot Vegetable Fritters

Ingredients

A）

• 1 carrot, shredded
• 1 corn, take the kernels only 
• 1 tbsp chopped parsley 
• 1 clove garlic, minced 
• 1/2 cup (60g) flour 
• 1 egg
• 1/4 tsp salt 

B)

• Oil for frying fritters 

Cooking Directions

1. In a large bowl, stir together ingredients A.
2. Coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. 
3. Once the oil is hot, scoop 1 tbsp of the batter into the pan, spreading it lightly into a flat, circular shape. 
4. Cook the fritters for 2 to 3 minutes, then flip them once and cook for another 2-3 minutes until they’re golden brown and cooked through. 

胡萝卜玉米煎饼

材料:

A）

1条胡萝卜，刨丝

1 条玉蜀黍

1 大匙香菜

1颗蒜头，切碎

60克面粉

1 粒蛋

1/4 小匙盐

B）

油适量

做法:

1. 材料A混合均匀
2. 平底锅中放入少许色拉油，将调制好的面糊舀1勺入平底锅中。
3. 待煎饼底部硬实（2-3分钟），用平铲轻轻翻身，烙背面（2-3分钟），烙熟即可上碟