korean army stew (budae jjigae)

The fact that I was “rejected” from a restaurant in Seoul during the course of the previous weekend served as the impetus for me to take this meal, which is intended to be served to a single person, and make some adjustments to it. You are aware that the majority of Korean restaurants demand a group of at least two people be present in order to accommodate clients. This is something that you are aware of if you have ever traveled to Korea in the past. When it comes to the creation of the bulk of the dishes, particularly Korean stews and soups, the traditional method of cooking involves the utilization of huge pots and pans. This is the reason why things are the way they are in the current situation.

It is possible that you could have the confidence to sit down at the restaurant by yourself and consume two or more servings, but I highly doubt that you would be able to accomplish so. Because of this, I am going to share with you the recipe for making Korean Army Stew at home that is comparable to the dish that you would find in a restaurant. This is for all of my single men and women.

According to the Korean language, the phrase “Sagol Yuksu” (ガ골㜡㈘) is used to describe the broth that is cooked from cow bones, most especially beef leg bones. The leg bones are removed from the meat after the meat has been left to cook for a considerable amount of time.

After that, you will observe that the soup has a color that is milky and a little bit translucent at the same time.

During the process of producing this soup, the bones are not only sifted, but they are also reboiled. It is possible that the color of the bone broth will eventually become astonishingly similar to that of milk if you continue to repeat this process a number of times.

If you have ever had Seolleongtang, which is also known as Korean Oxtail Soup, you will be able to recognize this milky soup! Seolleongtang is sometimes referred to as Korean oxtail soup.

With the intention of selling it on the Korean market, they are going to sell packets of this Sagol Yuksu at a price that is substantially lower than what they are selling it at. It is recommended that you look for ones that have a minimum of 500 grams of broth, as this is the precise quantity of liquid that we require for our dish that is intended to be enjoyed by a single person. Consider purchasing Anchovy-Kelp Broth Packets as an additional alternative in the event that you are unable to locate a Korean grocery store in the local vicinity of your location. In addition, you have the option of using chicken broth. The fact that it does not have nearly the same potent flavor does not change the fact that it is still quite pleasant!

I am curious about the flavor of the Korean Army stew, which is also referred to as 느끼해. How greasy or heavy do you feel it to be?
If you try Korean spice for yourself, you are going to be blown away by how well it can cut through flavors that are greasy. You are going to be amazed.

With regard to its flavor, this Budae Jjigae does not have any characteristics that are regarded as being fatty or overweight in any way! This is one of the reasons why Koreans like it so much (Koreans have a strong aversion to foods that are fatty and heavy in texture; we name this kind of cuisine “neukkihada”), and this is also one of the reasons why Japanese people enjoy it so much. Neukkihada is a style of cuisine popular in Japan.

You have the option of preparing our stew using any of the following ingredients: spam, sausages, bacon, or minced pork; alternatively, you can use a combination of all of these components.

korean

In contrast, if you do not have a very large appetite, you have the choice of using only half of the ramen noodles, or you may completely omit it altogether. Both of these options are available to you. You have the ability to choose either of these two possibilities.

Putting together the Korean Army stew is something that interests me.
When you make the decision to include ramen noodles in the stew, it is imperative that you devour the noodles before continuing with the stew. This is a requirement that cannot be avoided. The noodles will become swollen and absorb the broth if they are left to wait for an excessive amount of time. If, on the other hand, you do not have a very large appetite, you have the choice of adding only half of the ramen noodles to the dish, or you may choose to completely exclude it from the dish. Both of these options are available to you.

After you have finished eating the ramen noodles, select a few pieces of meat and gently place them on top of some rice that has just been prepared. This will complete the dish. Not only that, but you should also sprinkle a few scoops of the broth, which is not only flavorful but also spicy, over the top of the meat. After that, you should use a scoop to combine it with the rice and you should mix it all together! As far as I am concerned, there is no doubt in my mind that you will truly enjoy the marinade; the flavor that is well balanced will exceed any and all recipes that are now accessible. Whatever the case may be, if you do end up succeeding for the very first time, please be sure to tag us on Instagram so that we can witness your achievement. Taking a look at your photographs first thing in the morning is a wonderful way to get the day started off perfectly.

Ingredients

Budae Jjigae Ingredients

¼ can Spam (Or use less)

1 Italian Sausage (Or any other sausage)

2 strips Bacon

Small handful of Minced Pork

½ Whole Onion

½ Stalk Spring Onion

Small handful of Soybean Sprouts (Optional)

1 Slice American Cheese

2 Tablespoons Baked Beans

1 Ramen Packet

Spicy Marinade

½ Tablespoon Gochujang Paste

2 Tablespoons Gochugaru Flakes

1 Tablespoon Minced Garlic

1 Tablespoon Mirim

1 Tablespoon Soy Sauce

½ Tablespoon Honey

1 teaspoon (!) Doenjang

Few cracks Black Pepper

Budae Jjigae Broth

2 cups Sagol Yuksu – Korean Beef Bone Broth (Or Anchovy Kelp Broth, Or Chicken Broth)

Instructions

Prep Ingredients

Cut the Spam, Sausage, Bacon and Minced Pork into bite-sized pieces. Set aside.

Dice Onion and Spring Onion into thin pieces. Set aside a small handful of Soybean Sprouts

Make Budae Jjigae Marinade

Take out a small bowl and mix: Gochujang (½ Tablespoon), Gochugaru (2 Tablespoons), Minced Garlic (1 Tablespoon), Mirim (1 Tablespoon), Soy Sauce (1 Tablespoon), Honey (½ Tablespoon), Doenjang (1 teaspoon!)

Assemble Budae Jjigae

Take out a small pot. Place your meat on the bottom. Then add ⅔rd of the Spicy Marinade Sauce in the center. Then add-on the sliced onions. Followed by the soybean sprouts. And finally the baked beans.

Next add 2 cups (500ml) of the Sagol Yuksu.

Open up your ramen packet and add-in the dehyrdated veggies packet. Set the ramen noodles aside for later. (Note: we won’t use the ramen seasoning packet – don’t add it!)

Place the pot on a high heat and bring up to a boil.

Once it boils, skim off any foam from the surface with a soup ladle. Then use a spoon or chopsticks and gently stir all the ingredients together.

At this stage, take a sip of the soup. If you want it more spicy (or flavorful), add in the rest of the spicy marinade. (I ended up using it at all!)

Now, add in a few cracks of Black Pepper

Then add in the ramen noodles. Place your sliced cheese on top of the noodles.

Once the noodles turn soft, add in the diced spring onions. It’s ready to eat!

How to Eat

Start by eating the ramen noodles – as it will bloat and soak up the broth if left for too long! Then take out a bowl of hot rice and scoop out some of the meat pieces from the budae jjigae, along with a few scoops of the broth. Mix and eat together with the rice!

Bon Appetit ya’ll!

FAQs:

Can I customize the ingredients?

When making alterations to the components that are available to you, your preferences can be taken into consideration because they are available to you. There is a wide variety of foods that could be included in the dish, including but not limited to spam, hot dogs, tofu, mushrooms, and vegetables. Alternatively, these ingredients could be completely removed. In order to add an additional layer of flavor, there are a few different variations that make use of instant ramen spice packets. These packets are used in order to add flavor.

Is Budae Jjigae spicy?

Budae Jjigae is distinguished by its exceptionally spicy flavor, which is a consequence of the inclusion of gochujang, which is a paste created from Korean red peppers, and gochugaru, which are flakes manufactured from Korean red peppers. Both of these ingredients are used in the preparation of Budae Jjigae. This allows you to tailor the level of spiciness to your tastes in terms of flavor, and the amounts of these components can be changed to facilitate this customization. Because the quantity of these components can be altered, this is a possibility.

Can I make Budae Jjigae vegetarian or vegan?

It is possible to make a vegetarian or vegan version of the Budae Jjigae cuisine by reducing the amount of beef that is included in the recipe and increasing the amount of tofu, mushrooms, and vegetables that are included in the dish. In addition, you have the option of substituting vegetable broth for either chicken or beef broth in the recipe being prepared.

How long does Budae Jjigae last?

The Budae Jjigae can be stored in the refrigerator for two to three days without going bad if it is stored in a container that is airtight and does not allow air to escape. It is necessary to reheat it either on the stovetop or in the microwave before it is considered ready for consumption. You are able to practice either method.

What can I serve with Budae Jjigae?

In most cases, Budae Jjigae is served as a main course, and it is often accompanied by steamed rice and a variety of side dishes, including kimchi, pickled vegetables, or fresh salad. In Korean cuisine, this is a common ritual that is performed.