Budae Jjigae: Everything About the Korean Army Stew

The Origin and History of Budae Jjigae

Budae Jjigae, also known as Korean Army Stew, originated near U.S. military bases in South Korea after the Korean War. During the 1950s, Korea faced extreme food shortages due to the war, and surplus military rations such as canned ham, sausages, and processed foods made their way into Korean cuisine.

This fusion of Western ingredients with Korean flavors led to the creation of Budae Jjigae. Initially, it was mainly consumed near military bases, but over time, it became a widely beloved dish across the country. Today, Budae Jjigae has evolved into various styles and is enjoyed not only in Korea but also in other parts of the world.

Key Ingredients of Budae Jjigae

Budae Jjigae consists of various ingredients, including ham, sausages, ramen, tofu, and kimchi. Let's take a closer look at the role of each ingredient.

Ham and Sausages

The core ingredients of Budae Jjigae, ham and sausages, add a savory and juicy flavor to the broth. Popular choices include Spam, frankfurters, and bologna sausages.

Kimchi

A staple in Korean cuisine, kimchi plays a crucial role in Budae Jjigae. Well-fermented kimchi enhances the depth of the broth, while aged kimchi provides a tangy, umami-rich flavor.

Ramen Noodles

Ramen noodles are a must-have in Budae Jjigae. They absorb the rich broth and enhance the overall taste, making them a favorite among all age groups.

Cheese

Recently, adding cheese to Budae Jjigae has become popular. Cheese adds a creamy, rich flavor and a smooth texture to the dish.

Other Ingredients

Tofu, rice cakes, beans, green onions, and onions are commonly added. Depending on regional or personal preferences, additional ingredients can be incorporated.

How to Make Delicious Budae Jjigae

Preparing the Broth

The broth is the key to a flavorful Budae Jjigae. While beef bone broth or anchovy broth is commonly used, you can also make a simple version by adding kelp and soy sauce to water.

Making the Seasoning Paste

The seasoning paste typically consists of red pepper powder, minced garlic, soybean paste, soy sauce, and black pepper. Adding a generous amount of red pepper powder deepens the broth’s color, while soybean paste enhances the umami flavor.

Cooking Steps

In a pot, sauté kimchi with the seasoning paste over low heat.
Arrange the ham, sausages, tofu, and rice cakes neatly in the pot.
Pour in the broth and let it simmer over medium heat.
Finally, add ramen noodles and cheese before serving.

Different Styles of Budae Jjigae

Budae Jjigae has evolved into different styles depending on region and restaurant variations. Here are some popular versions:

Original Style

This style sticks to the classic recipe with kimchi, ham, and sausages, resembling the early versions of Budae Jjigae made near military bases.

Cheese Budae Jjigae

Adding mozzarella or cheddar cheese enhances the creamy and rich taste, making it especially popular among younger generations.

Spicy Buldak Budae Jjigae

For those who love extreme spiciness, this version includes chopped Cheongyang chili peppers and spicy Buldak sauce, resulting in a fiery, intense flavor.

Homemade Ham Budae Jjigae

Instead of using processed ham, this version incorporates homemade ham and sausages for a healthier alternative.

Best Side Dishes to Pair with Budae Jjigae

Pairing Budae Jjigae with the right side dishes can elevate the dining experience. Here are some great options:

Steamed Rice

A bowl of steamed rice is a must-have with Budae Jjigae. Mixing the rice with the broth creates a rich and satisfying combination.

Steamed Egg Custard

Soft and mildly flavored steamed egg custard balances out the spiciness of Budae Jjigae.

Potato Pancakes

Crispy and savory potato pancakes add a fun texture contrast to the dish.

Pickles

Pickles help cleanse the palate by cutting through the richness of the stew.

Tips for Enjoying Budae Jjigae Even More

Reduce the Broth Gradually
Instead of adding too much broth at once, letting it simmer down over time enhances the flavors.
Add Ramen at the Right Time
To prevent ramen from becoming too soggy, add it towards the end of cooking.
Make Fried Rice with the Leftover Broth
After finishing the stew, use the remaining broth to make stir-fried rice with seaweed flakes and sesame oil for a delicious second dish.

Conclusion

Budae Jjigae is a dish that embodies Korea's history and culinary culture. With a variety of ingredients and styles, it is a dish that can be enjoyed in many different ways. It is easy to prepare with simple ingredients and is perfect for sharing with family and friends.

Frequently Asked Questions (FAQs)

1. What is the difference between Budae Jjigae and Kimchi Jjigae?

Budae Jjigae primarily features ham and sausages, whereas Kimchi Jjigae is made with pork and kimchi as the main ingredients.

2. What is the best type of ham for Budae Jjigae?

Spam and frankfurters are commonly used because their salty, umami-rich flavor pairs well with the broth.

3. How can I enhance the broth’s depth of flavor?

Using beef bone broth or anchovy broth instead of plain water will significantly deepen the umami taste.

4. Can I add seafood to Budae Jjigae?

Yes, but it may alter the traditional taste. If you enjoy seafood flavors, feel free to experiment.

5. What can I do with leftover Budae Jjigae?

You can use the remaining broth to make stir-fried rice or even turn it into a rice cake soup for another delicious meal.

Everything About Budae Jjigae: History, Ingredients, and Cooking Tips