Sunday, June 09, 2013

[Recipe] Homecooked Budae Jjigae 부대찌개 Recipe (Korean Army Stew)

The Korean Army Stew 부대찌개 is a common dish in Korea. The difference between a soup and a stew is that the latter is thicker while soup tends to lighter and most of the time, clear. 
This dish originated from the Korean war times when food was scarce.  In order not to waste whatever precious food that was surplus from the US Forces (from ham, spam, sausages etc), the Korean has transformed into a local dish that is still very popular to date.  The region where this originated from was Uijeongbu (located at the south of Seoul), it might be where you can get the most authentic 부대찌개.
Cooking 부대찌개 at home isn't as complicated as I thought. In fact, the dish can be ready within 30 mins.
Here's what I did.  Cut the beancurd into 6 pieces. Thaw the sausages. Get ready a can of baked beans. Prepare a slice of cheese if you like the soup to have some cheesy taste. Spam can also be added. Korean restaurants would also add ddokpokki (떡볶이) and mandu (만두). Add that if you have the ingredients.
I bought premixed 부대찌개 sauce and 김치.  Add about 300ml of water into the pot.  Add all the ingredients.
When the sausage is almost cooked, add in 라면. Cook for another 5 mins and you have a pot of 부대찌개!
That's how easy it can be....해보세요 ^^

For more updates on food, 'like' my Facebook page.

Related Posts:
Singapore Style Sundubu Jjigae (순두부찌개 / Beancurd Stew) (click)
Cheese Ramyeon (치스라면) (click)

No comments:

Post a Comment

All comments are welcomed

Related Posts Plugin for WordPress, Blogger...