Budae JIgae - Korean Army Stew - Korean Stew Recipe

Here is my Budae Jigae recipe (Army Stew)! It's a little spicy, but not too crazy. Budae Jigae was created during the Korean War when Ameican processed/canned foods were used to make stew with. You can try it with different canned foods but here is my recipe with ingredients that I like to use to make this dish.

Ingredients:
For the broth

- 1 medium yellow or sweet onion

- 3 cloves garlic

- 1 piece ginger ~3 inches

- 2 sheets dried kelp

- ¾ cups dried anchovies + a few extra

- 2.5 quartz water

- 2.5 lbs. country style pork ribs

-  little salt, pepper, corn starch or tapioca starch

- 4 VERY generous cups kimchi (fermented longer than usual)

- ¾ cup kimchi juice

- ½ tsp. salt

For the seasoning paste

- 8 cloves garlic

- 2 tbsp. hot pepper paste (gochujang)

- 1.5 tbsp. hot pepper flakes (gochugaru)

- 1 tsp. soy sauce

- ½ tbsp.. rice cooking wine

- ½ tsp. juice from fresh ginger

- 2 tbsp. hot kimchi broth

Additional

- 1 link Andouille Sausage

- 1 can Spam

- oil

- 1 bunch green onion

- 1 pack tofu (soft or medium firm)

- Korean glass noodles

- rice cake (ddeok) – not shown in video

Tools, etc:
1 large stockpot
1 medium/large stockpot

1. Broth Part I

In a medium-large stock pot, boil water. Add onion, garlic, ginger, kelp, and anchovies. Cover, keep it on a low boil for 30 mins.

2. Broth Part II

- Add lightly seasoned pork ribs. Cover, keep it on a low boil for 15-20 mins or until pork is just cooked.

- Note: if space is limited, remove onion—otherwise, keep onion until pork is removed later.

- After 15-20 mins, remove pork & cut into small bite-sized pieces—set aside for later. Remove & discard the kelp, anchovies, garlic, ginger, and onion—if onion was not removed earlier.

- Tip: to get the small pieces out, use a strainer.

- Tip: the onion is quite flavorful. If you want to eat it then save it.

3. Broth Part III

- Add 4 VERY generous cups of kimchi that’s been fermented longer than usual. By very generous, I seriously mean VERY generous (see pic below). By fermented longer than usual, I mean we brought the jar from the store and let it age (unopened) 6-7 days. Very important-- do not use fresh kimchi.

- Add 3/4 cups kimchi juice & 1/2 tsp. salt.

- Cover, slow boil 10 mins.

4. Make seasoning paste

In a small/medium bowl, add and thoroughly mix all ingredients listed above for the seasoning paste (minced garlic, hot pepper paste, hot pepper flakes, soy sauce, sugar, rice cooking wine, kimchi broth). Set aside.

5. Broth Part IV

- In a large stock pot with some oil, saute the Andouille Sausage and Spam on medium/high for 2 mins or until brown.
- Add the sliced pork.
- Add the seasoning paste. Saute for 30-60 secs.
- Add all the kimchi + kimchi broth from the other stock pot.
- Add the green onion.
- Turn off heat.
- If planning on eating the whole pot in one sitting, complete the next step in the same pot-- no need to transfer smaller portion to separate pot.

5. Broth Part V
- Transfer portion size to be eaten now to a smaller pot. Turn heat to high and add the following:
- Note: the below should only be added when ready to serve. Amount of each ingredient is contingent upon how much of it you want to eat now.
- Add tofu-- soft or medium firm.
- Add Korean rice cake-- ddeok.
- Add Korean glass noodles.
- Ready to serve when everything is hot.

Not sure how you feel about leftovers, but Budae Jigae is a dish that gets even more flavorful the next day, so I always make extra for leftovers!

Enjoy!

Watch a demo of the recipe and join me in my kitchen where everything is served with love.

♥ Yen