Let’s be real, sometimes you just need some Budae-jjigae. Or some “throw-in-everything-delicious” jjigae as I like to call it.
For a bit of history Budae-jjigae is also called Army Base Stew. After the Korean War food was scarce and so people merged the traditional jjigae with surplus food items from the US military bases, like spam or hot dogs.
To me it’s a real comfort dish. It’s all about adding everything you like into your traditional kimchi jjigae base. It’s basically eating pure sodium but whatever. Sodium is delicious 😉
So what do I normally add into my Budae-jjigae? I mix and match the following:
- Kimchi jjigae base
- Pork belly
- Middle bacon rasher
- Skinless frankfurt
- Soft tofu
- Rice cake (Tteok)
- Enoki mushrooms
- Instant ramyun
What did I say ha, sodium-jjigae 😉
I’ve gotten a bit of a style of cooking it now (which kinda involves throwing everything in the pot together shh), but originally I followed both of my favourite K-Food bloggers recipes- Korean Bapsang and Maangchi’s, so check them out!