Ingredients with Measurements:
- 2 cans of tuna, drained
- 2 cups of kimchi, chopped
- 1 onion, sliced
- 4 cloves of garlic, minced
- 4 cups of chicken broth
- 2 cups of water
- 1/2 cup of gochujang (Korean chili paste)
- 1/4 cup of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- 1 cup of sliced mushrooms
- 1 cup of sliced cabbage
- 1 cup of sliced scallions
- 1 cup of sliced tofu
- 1 cup of sliced rice cakes
- Salt and pepper to taste
Special equipment needed:
- Large pot or dutch oven
- Ladle
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or dutch oven over medium-high heat.
2. Add the sliced onion and minced garlic, and sauté until the onion is translucent.
3. Add the chopped kimchi and continue to sauté for 2-3 minutes.
4. Add the chicken broth, water, gochujang, soy sauce, sugar, and sesame oil. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 10 minutes.
6. Add the sliced mushrooms, cabbage, scallions, tofu, and rice cakes. Stir well to combine.
7. Let the soup simmer for an additional 10-15 minutes, or until the vegetables are tender and the rice cakes are cooked through.
8. Add the drained tuna to the soup and stir gently to combine.
9. Season with salt and pepper to taste.
10. Serve hot with rice or noodles.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for sautéing, and medium-low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 20g
Protein: 20g
Sodium: 1200mg
Substitutions for ingredients:
- Instead of tuna, you can use other canned fish such as salmon or sardines.
- If you don't have kimchi, you can use sauerkraut or pickled vegetables.
- You can use any type of mushrooms you prefer, such as shiitake or button mushrooms.
- If you don't have rice cakes, you can use noodles or potatoes.
Variations:
- You can add other vegetables such as carrots, zucchini, or bell peppers.
- You can use beef or pork instead of tuna.
- You can add a beaten egg to the soup for a more traditional budae-jjigae.
Tips and tricks:
- Use a good quality gochujang for the best flavor.
- Adjust the amount of gochujang and soy sauce to your taste.
- You can make this soup spicier by adding more gochujang or red pepper flakes.
- If the soup is too thick, you can add more water or broth.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprinkle of sliced scallions on top.
Garnishes:
Garnish with sliced scallions, sesame seeds, or chopped cilantro.
Pairings:
Serve with rice or noodles.
Suggested side dishes:
Serve with Korean side dishes such as kimchi, pickled vegetables, or steamed vegetables.
Troubleshooting advice:
- If the soup is too spicy, you can add more broth or water to dilute the heat.
- If the soup is too salty, you can add more water or broth to balance the flavors.
Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Budae-jjigae, also known as army stew, originated in South Korea after the Korean War. It was made with leftover food from U.S. military bases, such as Spam, hot dogs, and canned beans.
Flavor profiles:
This soup is spicy, savory, and slightly sweet.
Serving suggestions:
Serve hot with rice or noodles.
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Region: Korean