[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)

Singapore Style : Korean Beancurd Stew (순두부찌개)





Doesn't those scenes in Korean dramas where the actors/actresses are eating piping hot stews from the pots make you drool?  One of the popular stews in Korea is the Sundubu Jjigae (순두부찌개).  It is a hot and spicy stew dish with beancurd and seafood, with an egg on stop of the dish.

 

It is actually quite easy to cook up a pot of Korean Beancurd Stew once you have the stew pre-mix.  The pre-mix is a sauce which I got mine from one of the Korean supermarkets. 

 

Koreans would typically eat this stew with rice.  For a change and to localise this, I decided to add the thick nice noodle into the stew.

 

 

 

For ingredients:

1.  Stew Pre-Mix (it can serve up to 4 pax)

2.  Eggs

3.  1 pack of Beancurd

4.  Some Thick Noodles which depends on how many persons you are serving

5.  200 ml of water

6.  Seafood

 

 

Steps:

1.  If you are using the thick noodles, cook it separately first and put it aside.

2.  Add the water and stew pre-mix into the pot. 

3.  Turn on high heat and let it boil. 

4.  Lower the heat and add in seafood ingredients

5.  Followed by eggs, beancurd and noodles.

6.  Turn on high heat for the final boil and that's it!

 

Simple, isn't it?  Taste wise, it is not bad.  If you prefer the stew to be thick and spicy, then the portion might be sufficient for just 2 persons.  If you do not take spicy food well, you will need to add a bit more water.  The thick noodles can be replaced with glass noodles too and it is all a matter of preference.

 



Related Posts:
Korean Army Stew (부대찌개 / Budae Jjigae) (click)
Cheese Ramyeon (click)

For more food updates, visit my Facebook page.