Budae Jjigae or loosely translated as army-base stew has very humble yet interesting origins. I read and heard that this stew came about as a result of creative and resilient Koreans living mostly in the Ujeongbu area (where the US army base was located) making use of whatever ingredients they could get their hands on in those scarce times. I think there are many versions of this famous stew and the meat used is usually sausages, franks and spam while vegetables could be anything ranging from beansprouts to cabbage. For today, in keeping with the spirit of the dish ever so loosely, I only used what I had on hand namely, some chicken frankfurters, green onions, garlic, onions, ripe kimchi and some ramen. I believe that ramen is a modern addition as back in the early 1950's, ramen was not massively introduced in Korea yet.
Admittedly, I am used to the more traditional Korean stews but the frankfurters (or sausages) worked really well in this gochujang-based stew, the franks added a delicious smoky flavour that on first thought may not work with traditional Korean condiments. This is an appetizing and vibrant stew, definitely comforting especially in cold weather and to me very heart-warming.
Serving suggestion: either with steamed rice or on its' own
Serves 2
Ingredients:
4 chicken frankfurters (or sausage), sliced
1/2 cup cabbage kimchi
2 stalks green onions, sliced angularly (white parts for cooking and green for garnish)
2 garlic cloves, smashed
1/2 onion, sliced
4 cups anchovy or chicken broth
3 tbsps gochujang (Korean fermented chili paste)
1 tbsp gochugaru (Korean chili powder)
2 tsps salt or to taste
1 tsp sesame oil
1 packet of ramen (do not add the packets that come with it)
Method:
Firstly, heat up a heavy bottomed pan that can also be used for the stew. Add 2 tbsps cooking oil. Add in the garlic, onions, kimchi and sausage slices. Stir-fry around until aromatic. Add broth. Bring to a boil.
Once rapidly boiling, add gochujang and gochugaru. Add salt. Mix well. Do a taste test and add more salt if needed. If you want it spicier, add more gochugaru. Throw in the white parts of the green onions. Add sesame oil. Finally, add in the ramen. Allow to boil for about 2-3 minutes or until ramen is fully cooked. Garnish with green onions. Serve hot.
Subscribe to Feed
.png "English"){kind=small}
10 comments:
Looks good as I like gochujang base soup. Not the sausages though. :P
haha, that's why it's called Korean Army base stew as they used what the American soldiers had leftover, seriously the sausages add a delicious dimension to the gochujang based stew..
2011/11/5 Disqus <>
This looks & sounds delicious xx
Ohh...I love Budae Jigae...! I made it one year ago - too long ago to be true, I need to make it again...;)! Love the presentation of your budae jigae, it looks so homey :)!
Oh I think I saw this on Anthony Bourdain once...they used sausages, or spam....I wanted so much to try it. This looks really good!!! Can't wait to try this next! :)
Looks good and " spicy " too!!
thanks! :)
Really? hehe I always see this in Korean dramas lol
thanks!
Yum! I love ramen noodle soups :).
Post a Comment