Ingredients with Measurements:
- 1 cup sliced mushrooms
- 1 cup sliced onions
- 1 cup sliced carrots
- 1 cup sliced zucchini
- 1 cup sliced cabbage
- 1 cup sliced tofu
- 1 cup sliced spam
- 1 cup sliced hot dogs
- 4 cups vegetable broth
- 4 cloves garlic, minced
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 teaspoon sugar
- 1 teaspoon black pepper
- 2 green onions, sliced
- 1/4 cup chopped cilantro
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 heat.
2. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the mushrooms, onions, carrots, zucchini, and cabbage to the pot and sauté for 5-7 minutes until the vegetables are slightly softened.
4. Add the spam and hot dogs to the pot and sauté for an additional 2-3 minutes.
5. Add the vegetable broth, gochujang, soy sauce, sesame oil, sugar, and black pepper to the pot and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and let simmer for 10-15 minutes.
7. Add the tofu to the pot and let simmer for an additional 5 minutes.
8. Ladle the vegetable budae jjigae into serving bowls and top with sliced green onions and chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, high heat for boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Total fat: 12g
Saturated fat: 3g
Cholesterol: 20mg
Sodium: 1200mg
Total carbohydrates: 24g
Dietary fiber: 5g
Total sugars: 10g
Protein: 14g
Substitutions for ingredients:
- Any type of meat can be used instead of spam and hot dogs, such as chicken, beef, or pork.
- Any type of vegetable can be used, such as bell peppers, broccoli, or spinach.
- Any type of broth can be used, such as chicken or beef broth.
Variations:
- Add noodles to the pot to make it a noodle soup.
- Use seafood instead of meat for a seafood budae jjigae.
- Add kimchi to the pot for a spicy and tangy flavor.
Tips and Tricks:
- Use a variety of vegetables for a colorful and nutritious dish.
- Adjust the amount of gochujang and sugar to your desired level of spiciness and sweetness.
- Let the soup simmer for a longer time to develop a richer flavor.
Storage Instructions:
- Store the 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 onions and chopped cilantro.
Garnishes:
- Sliced green onions
- Chopped cilantro
- Kimchi
Pairings:
- Rice
- Korean side dishes, such as kimchi and pickled vegetables
Suggested Side Dishes:
- Steamed rice
- Korean-style pickled vegetables
- Pan-fried dumplings
Troubleshooting Advice:
- If the soup is too spicy, add more broth or water to dilute the spiciness.
- If the soup is too salty, add more water or broth to dilute the saltiness.
Food Safety Advice:
- Make sure to cook the meat and vegetables thoroughly to prevent foodborne illness.
- Store the leftover soup in the refrigerator within 2 hours of cooking.
Food History:
- Budae jjigae, also known as army stew, originated in South Korea after the Korean War when food was scarce and people had to use leftover ingredients from U.S. military bases.
Flavor Profiles:
- Spicy, savory, slightly sweet
Serving Suggestions:
- Serve the soup hot with rice and Korean side dishes.
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Region: Korean