Budae jjigae or army stew was born after the Korean War, when food was scarce and American rations were mixed with local ingredients. Sausages, spam and kimchi in the same broth symbolize Korean resilience. Today it is a much loved nostalgic and festive dish.
Asian
Buddhae jjigae
Budae jjigae: guiso coreano de salchichas, spam, kimchi y fideos ramen con queso.
- South Korea
- Main course
- High protein
- High fiber
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 465 kcal
- Protein 24 g
- Fiber 2 g
- Carbohydrates 32 g
- Fat 28 g
- Sodium 1420 mg
Story behind the dish
Preparation
Budae jjigae is a South Korean preparation with easy difficulty. Reserve about 50 minutes in total (20 for mise en place and preparation, 30 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 200 g Vienna-style sausages.
- Have ready: 150 g of spam or sliced ham.
- Have ready: 200 g sliced pork.
- Have ready: 200 g kimchi.
- Have ready: 2 tablespoons gochujang.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Arrange the kimchi in a large saucepan.
Arrange the kimchi, meats, tofu and onion in layers in a large casserole.
-
Mix gochujang and gochugaru with the broth; pour over the…
Mix gochujang and gochugaru with the broth; pour over the ingredients.
-
Bring to a boil and cook for 15 minutes over medium heat.
Bring to a boil and cook for 15 minutes over medium heat.
-
Add ramen noodles and cheese; cook 5 more minutes
Add ramen noodles and cheese; cook 5 more minutes.
-
Taste and adjust spiciness; the cheese should melt on the surface
Taste and adjust spiciness; the cheese should melt on the surface.
-
Serve boiling in the same pot.
Serve boiling in the same pot, sharing at the table. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Version with whole wheat pasta or brown rice for greater fiber content.
- Vegan dairy-free version using plant-based cheese or cream alternatives.
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.