Ingredients with Measurements:
- 1 lb mixed seafood (shrimp, squid, mussels, clams)
- 1 cup sliced Spam
- 1 cup sliced hot dogs
- 1 cup sliced onion
- 1 cup sliced green onion
- 1 cup sliced cabbage
- 1 cup sliced carrot
- 1 cup sliced tofu
- 4 cups chicken broth
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp gochugaru (Korean chili flakes)
- 2 tbsp soy sauce
- 2 tbsp minced garlic
- 1 tbsp sugar
- 1 tbsp vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Ladle
- Tongs
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the sliced Spam and hot dogs and cook for 2-3 minutes until lightly browned.
3. Add the sliced onion, green onion, cabbage, and carrot and cook for another 2-3 minutes until the vegetables are slightly softened.
4. Add the minced garlic and cook for 1 minute until fragrant.
5. Add the chicken broth, gochujang, gochugaru, soy sauce, and sugar to the pot and stir to combine.
6. Bring the broth to a boil and then reduce the heat to medium-low.
7. Add the mixed seafood and tofu to the pot and simmer for 5-7 minutes until the seafood is cooked through.
8. Season with salt and pepper to taste.
9. Serve hot with rice.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for cooking the Spam and hot dogs
Medium-low heat for simmering the broth and seafood
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 14g
Carbohydrates: 25g
Protein: 30g
Sodium: 1500mg
Substitutions for ingredients:
- Mixed seafood can be substituted with any seafood of your choice.
- Spam and hot dogs can be substituted with ham or bacon.
- Chicken broth can be substituted with vegetable broth or water.
- Gochujang and gochugaru can be substituted with other chili paste and flakes.
Variations:
- Add sliced mushrooms, zucchini, or sweet potato to the pot.
- Use beef broth instead of chicken broth.
- Add a beaten egg to the pot and stir to create egg ribbons.
Tips and tricks:
- Use fresh seafood for the best flavor.
- Adjust the amount of gochujang and gochugaru to your desired level of spiciness.
- Serve with rice cakes or noodles for a heartier meal.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a ladle and garnish with sliced green onion.
Garnishes:
Sliced green onion, sesame seeds, or chopped cilantro.
Pairings:
Serve with steamed rice and Korean side dishes such as kimchi and pickled vegetables.
Suggested side dishes:
Kimchi, pickled vegetables, steamed rice, and Korean pancakes.
Troubleshooting advice:
- If the broth is too spicy, add more chicken broth or water to dilute it.
- If the seafood is overcooked, reduce the cooking time or add it to the pot later in the cooking process.
Food safety advice:
- Use fresh seafood and cook it thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator and reheat to an internal temperature of 165°F.
Food history:
Budae Jjigae, also known as Army Stew, originated in South Korea after the Korean War when food was scarce. It was created by combining leftover meats and vegetables with canned goods from American military bases.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve hot with rice and Korean side dishes.
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Region: Korean