Ingredients with Measurements:
- 1 block of firm tofu, cut into small cubes
- 1 cup of sliced Spam or ham
- 1 cup of sliced hot dogs
- 1 cup of sliced mushrooms
- 1/2 cup of sliced onions
- 1/2 cup of sliced scallions
- 1/2 cup of sliced kimchi
- 2 cloves of garlic, minced
- 4 cups of water
- 2 tablespoons of gochujang (Korean chili paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- Salt and pepper to taste
- 1 tablespoon of vegetable oil
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the garlic, onions, and scallions and sauté until fragrant.
3. Add the sliced Spam or ham, hot dogs, and mushrooms and cook until lightly browned.
4. Add the kimchi and cook for another minute.
5. Add the water, gochujang, soy sauce, sugar, salt, and pepper and bring to a boil.
6. Reduce the heat to low and simmer for 10 minutes.
7. Add the tofu and cook for another 5 minutes.
8. Serve hot with rice.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering.
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat per serving: 15g
Carbohydrates per serving: 20g
Protein per serving: 20g
Substitutions for ingredients:
- Instead of Spam or ham, you can use bacon or sausage.
- Instead of hot dogs, you can use sliced beef or pork.
- Instead of mushrooms, you can use any other vegetables you like.
- Instead of kimchi, you can use pickled vegetables or sauerkraut.
Variations:
- You can add other ingredients such as noodles, tofu skin, or seafood.
- You can adjust the spiciness by adding more or less gochujang.
- You can make it vegetarian by omitting the meat and using vegetable broth instead of water.
Tips and tricks:
- Use firm tofu so it doesn't break apart when cooking.
- Cut the ingredients into small pieces so they cook evenly.
- Adjust the seasoning to your taste.
- Serve with rice or noodles.
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 hot.
Presentation ideas:
Serve in a large bowl with rice on the side.
Garnishes:
Garnish with sliced scallions and sesame seeds.
Pairings:
Serve with Korean side dishes such as kimchi, pickled vegetables, or steamed vegetables.
Suggested side dishes:
Rice or noodles.
Troubleshooting advice:
- If the soup is too spicy, add more water or broth to dilute it.
- If the soup is too salty, add more water or broth and adjust the seasoning.
Food safety advice:
Make sure to cook the meat and tofu thoroughly.
Food history:
Budae Jjigae, also known as Army Stew, originated in South Korea after the Korean War when food was scarce. It was made with leftover ingredients from the U.S. military such as Spam, hot dogs, and cheese.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve hot with rice or noodles.
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Region: Korean