I tried making Budae Jigae again today and I can say I’ve perfected it now! Hooray! For those of you who aren’t familiar, Budae Jigae is a Korean army stew. Korean soldiers used to eat this during the war since this is very cheap to make. Until now, this is still being eaten and being served in restaurants because it tastes so good. You can use this recipe as a guide, but feel free to adjust the amount as you see fit. That’s what cooking is all about, right?
4 cups water
1 chicken cube
3 big cloves garlic, minced
1 tbsp gochujang (Korean hot pepper paste)
2 tbsp gochugaru (Korean chili powder)
1 tbsp soy sauce
¼ tsp pepper
½ can SPAM
¼ cup ground pork / beef
½ cup kimchi
½ sliced white onion
½ cup mushroom, optional
2 spring onions
3 green chili
For this recipe, I used 2 instant ramen noodles. Add salt and cheese to taste.
- In a big saucepan, mix all ingredients for the broth, sauce and meat. Simmer for 15 minutes or until the ground meat is almost cooked through.
- Add the veggies. Cook for about 5-7 minutes.
- Add the noodles. Cook this as stated in the packet. It usually takes 4-5 minutes.
- Now is the time to taste this. If it lacks that savory taste, you can add salt or even gochujang.
- Optional: Add cheese and let this melt before serving.