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Budae Jjigae – Korean Army Stew by Jax
Budae Jjigae starting with chicken broth, sauce, tofu, sprouts, pea shoots, enoki mushrooms, and shittake mushrooms, and kimchi
Budae Jjigae with the addition of instant ramen noodles, rice cakes, and green onion,
Budae Jjigae with the addition of freshly cracked eggs and sausage
Finished Budae Jjigae
I took a typical recipe for Budae Jjigae and modified it to suit my family. This is a spicy, hearty stew that your whole family will enjoy. It’s a lot of fun to make and mostly involves chopping up ingredients and throwing them in. Don’t be afraid to throw in ingredients not in this recipe that you happen to have. Enjoy!
2 32 oz boxes of chicken broth or chicken stock (may need 1 extra for a total of 3)
1 14 oz package medium firm tofu
2 cups enoki mushrooms, base stem removed & stems separated
2 cups shittake mushroom caps, sliced
1/2 cup ripened bite sized Kimchi
8 oz bean sprouts or 2 cups
2 cups pea shoots (dou miu)
1 packet tofu broth seasoning (I recommend Jayone Foods tofu seafood seasoning. It’s available on Amazon.)
2 packages (around 3.75 ounces per package) instant ramen noodles (Save the soup base or flavoring because you can add it in. I recommend Nissin or Shirakiku ramen in miso flavor.)
2 cups sliced Korean rice cakes, soaked in cold water for 15 mins if it was frozen
1 bunch green onion, minced
eggs (optional if you wish to crack them in for poached eggs)
1 package smoked turkey sausage sliced
1 slice of cheese (optional)
Sauce (Mix these ingredients in a small bowl before you begin)
2 Tbsp Korean chili flakes (Gochugaru)
2 Tbsp rice wine (mirin)
1 Tbsp soy sauce
1 Tbsp minced garlic
1/2 Tbsp sugar
1/2 Tbsp Korean chili paste (Gochujang)
A few sprinkles of ground black pepper
*1 Tbsp = 15ml, 1 Cup = 250ml
1. Mix the sauce. Assemble the main ingredients including the tofu seasoning (except for instant ramen noodles, rice cakes, green onion, turkey sausage, eggs and cheese) in a shallow pot. Add the sauce in the middle. Pour the 2 boxes chicken broth in the corner of the pot. Close the lid and boil it on medium high heat until the soup starts to boil (about 8 mins).
2. Add the remaining ingredients except for the turkey sausage and the eggs. Put in the 2 packages instant ramen noodles (including any flavoring or soup base), rice cakes, green onion and cheese (if desired) on top of the pot and boil uncovered until the noodles are cooked (about 2 to 3 mins). Stir well. Reduce heat to medium.
3. Slice the turkey sausage and saute it in a frying pan, making sure all sides are nicely browned and the sausage is slightly crispy. Add the sausage to the soup and stir well.
4. Crack the desired amount of eggs into the stew and let them poach. Do not stir the soup until the eggs are poached or the yolks will break.
5. Taste the stew. If it is too spicy add more water or chicken broth. You can keep cooking the soup, let it boil down, and then add more water or chicken broth as necessary. It may be necessary to add the 3rd box of chicken broth.
Notes:
*This stew isn’t usually made with sprouts, pea shoots, eggs, or smoked turkey sausage. Those were my additions.
*I omitted the slice of cheese because I thought it was weird. Feel free to add it if you desire.
*Adding the soup base from the ramen packages really enhances the flavor of the soup.
*The ramen noodles and rice cakes absorb a lot of the chicken broth. Keep this in mind as you cook. Do not be afraid to add more chicken broth or water.
*If you need the stew to be more spicy, add more of the the Gochujang Korean chili paste, 1 teaspoon at a time.
*If you don’t have rice wine, sake also works!
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