Korean > Korean Stews

Spicy Kimchi Budae Jjigae Recipe

Ingredients with Measurements:
- 1 pound of sliced Spam
- 1 pound of sliced hot dogs
- 1 can of baked beans
- 1 can of sliced mushrooms
- 1 can of sliced olives
- 1 can of corn
- 1 cup of chopped kimchi
- 1 onion, sliced
- 4 cloves of garlic, minced
- 4 cups of chicken broth
- 2 tablespoons of gochujang (Korean chili paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- 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 Spam and hot dogs to the pot and cook until browned, about 5 minutes.
3. Add the sliced onion and minced garlic to the pot and cook until the onion is translucent, about 3 minutes.
4. Add the chopped kimchi, gochujang, soy sauce, and sesame oil to the pot and stir to combine.
5. Pour in the chicken broth and bring the mixture to a boil.
6. Reduce the heat to low and let the soup simmer for 10 minutes.
7. Add the baked beans, sliced mushrooms, sliced olives, and corn to the pot and stir to combine.
8. Let the soup simmer for another 10 minutes.
9. Taste the soup and season with salt and pepper as needed.
10. Serve hot with rice or noodles.


Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking the meat and vegetables, low heat for simmering the soup.
Serving size:
This recipe serves 4-6 people.

Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 30g
Protein: 25g
Sodium: 2000mg

Substitutions for ingredients:
- Instead of Spam and hot dogs, you can use sliced sausage or ham.
- Instead of baked beans, you can use kidney beans or black beans.
- Instead of sliced mushrooms, you can use canned straw mushrooms or fresh shiitake mushrooms.
- Instead of sliced olives, you can use sliced pickles or capers.

Variations:
- Add tofu or seafood to the soup for a different flavor.
- Use beef broth instead of chicken broth for a heartier soup.
- Add more vegetables like sliced carrots or bell peppers.

Tips and tricks:
- Use a non-stick pot or Dutch oven to prevent the meat from sticking to the bottom.
- If you like your soup spicier, add more gochujang or red pepper flakes.
- Serve the soup with a side of Korean pickled vegetables or kimchi.

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 and garnish with sliced green onions or cilantro.

Garnishes:
Sliced green onions, cilantro, or sesame seeds.

Pairings:
Serve the soup with rice or noodles and a side of Korean pickled vegetables or kimchi.

Suggested side dishes:
Korean pickled vegetables, kimchi, or steamed rice.

Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water.
- If the soup is too salty, add more water or unsalted chicken broth.

Food safety advice:
Make sure to cook the meat to an internal temperature of 165°F to ensure it is safe to eat.

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 the US military, such as Spam, hot dogs, and baked beans.

Flavor profiles:
Spicy, savory, and slightly sweet.

Serving suggestions:
Serve the soup hot with rice or noodles and a side of Korean pickled vegetables or kimchi.

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Region: Korean

Taste: Spicy, Tangy, Umami, Savory, Aromatic