Ingredients with Measurements:
- 4 cups of chicken broth
- 1 cup of water
- 1/2 pound of sliced sausage
- 1/2 cup of kimchi
- 1/2 cup of sliced onion
- 1/2 cup of sliced green onion
- 1/2 cup of sliced mushrooms
- 1/2 cup of sliced tofu
- 1/4 cup of sliced carrots
- 1/4 cup of sliced zucchini
- 2 tablespoons of gochujang (Korean chili paste)
- 2 tablespoons of soy sauce
- 1 tablespoon of minced garlic
- 1 tablespoon of vegetable oil
- 1 teaspoon of sugar
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Ladle
- Serving bowls
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the sliced sausage and cook until browned, about 5 minutes.
3. Add the sliced onion, minced garlic, sliced mushrooms, sliced carrots, and sliced zucchini. Cook for about 5 minutes until the vegetables are slightly softened.
4. Add the chicken broth, water, kimchi, gochujang, soy sauce, and sugar. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10-15 minutes.
6. Add the sliced tofu and sliced green onion. Cook for an additional 5 minutes.
7. Season with salt and pepper to taste.
8. Serve hot in individual bowls.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for browning sausage and vegetables
- Low heat for simmering the soup
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 250
- Fat: 15g
- Carbohydrates: 15g
- Protein: 15g
- Sodium: 1200mg
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or beef broth.
- Sausage can be substituted with ground beef, chicken, or pork.
- Kimchi can be substituted with sauerkraut or pickled vegetables.
- Tofu can be substituted with chicken or shrimp.
Variations:
- Add noodles or rice cakes to make it a more filling meal.
- Use different vegetables such as spinach, bok choy, or bean sprouts.
- Add a boiled egg to each bowl for added protein.
Tips and tricks:
- Use a ladle to remove any excess oil or fat from the soup.
- Adjust the amount of gochujang and soy sauce to your taste preference.
- Let the soup simmer for longer to develop a richer flavor.
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 ladle.
- Garnish with sliced green onion or sesame seeds.
Garnishes:
- Sliced green onion
- Sesame seeds
Pairings:
- Serve with steamed rice or Korean side dishes such as kimchi pancakes or japchae.
Suggested side dishes:
- Steamed rice
- Kimchi pancakes
- Japchae
Troubleshooting advice:
- If the soup is too spicy, add more chicken broth or water to dilute the spiciness.
- If the soup is too salty, add more water or use low-sodium chicken broth.
Food safety advice:
- Make sure to cook the sausage thoroughly before adding it to the soup.
- Store any leftover soup in the refrigerator and consume within 3 days.
Food history:
- Budae Jjigae, also known as Army Stew, originated in South Korea after the Korean War. It was created using surplus food items from U.S. military bases, such as Spam, hot dogs, and canned beans.
Flavor profiles:
- Spicy, savory, and slightly sour from the kimchi.
Serving suggestions:
- Serve the soup hot with steamed rice and Korean side dishes.
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Region: Korean