K-Food Recipes

Chef Jung Ho-young's Budae Jjigae (Army Base Stew)

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⚠️ AI-generated recipe. Actual results may vary.

Servings3Servings
1510
About 320 kcal per serving· about 960 kcal total· ⏱ 25 min(AI estimate)
0 selected
  • Spam(스팸)200 g
  • sausage(소시지)150 g
  • napa cabbage kimchi(배추김치)100 g
  • onion(양파)0.5 pieces
  • green onion(대파)1 stalks
  • tofu(두부)150 g
  • baked beans(베이크드 빈스)2 tablespoons
  • anchovy-kelp stock(멸치 다시마 육수)⇄ Substitute ▼600 ml
  • red chili powder(고춧가루)2 tablespoons
  • minced garlic(다진 마늘)1 tablespoons
  • soup soy sauce(국간장)1 tablespoons

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Steps

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  1. 1Cut the Spam and sausage into bite-sized pieces, slice the onion into thin strips, and slice the green onion diagonally.
  2. 2Arrange the ham, sausage, kimchi, onion, and tofu neatly in a pot.
  3. 3Top the ingredients with the chili powder, minced garlic, soup soy sauce, and baked beans.
  4. 4Pour in the anchovy-kelp stock and bring to a simmer over medium heat. Once the flavors have melded, add the green onion to finish.

💡 Cooking Tips

Use a variety of hams and sausages for a deeper flavor, and add the ramen noodles at the end according to your preference.

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