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!
3 thoughts on “Kat Cooks: Budae-jjigae (부대찌개)”
Ohhh I love buddae jjigae ^^ mmmmm so hungry now
Maangchi’s recipes are really good usually 🙂 Happy to find someone who uses them too
I’m always hungry for jjigae =.= hahaha. Yes! Her recipes are fabulous! AND! I ordered her new book and it arrived today! SO EXCITED! Going to be many more food posts now I think… Do you use Bapsang as well? I find sometimes hers are ever so slightly easier to follow.
What’s your favourite Korean dish to make? ^.^
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Same here hehe ^^
Mmm I don’t know her recipes, but I will definitely check it out! thanks for the recommendation 🙂
My favourite? ohhh so difficult to choose hehe. I’m not sure actually, but my boyfriend loves my jjimdak, so I guess that would be my nr 1 😀