The Spicy, Savory, and Surprisingly Delicious World of Budae-jjigae
In the heart of Seoul, South Korea, there exists a dish that has captured the hearts and taste buds of locals and tourists alike. Budae-jjigae, also known as "Army Stew," is a spicy, savory, and utterly addictive Korean dish that has become a staple of Korean cuisine. In this article, we’ll delve into the history, ingredients, and cultural significance of this beloved dish.
A Brief History
Budae-jjigae originated during the Korean War (1950-1953), when food was scarce and resources were limited. The dish was created by resourceful Korean housewives who scavenged for ingredients to create a hearty and filling meal. They combined canned goods, such as Spam and corned beef, with vegetables, noodles, and a spicy sauce to create a dish that would warm the hearts and bellies of soldiers and civilians alike.
The Ingredients
The beauty of Budae-jjigae lies in its simplicity and versatility. The dish typically consists of a rich, savory broth made with a combination of soy sauce, gochujang (Korean chili paste), and gochugaru (Korean red pepper flakes). The broth is then filled with an assortment of ingredients, including:
- Canned goods: Spam, corned beef, and sometimes even canned potatoes and carrots
- Vegetables: onions, garlic, zucchini, and mushrooms
- Noodles: rice noodles or instant noodles
- Meat: pork, beef, or chicken
- Kimchi: spicy fermented Korean cabbage
The Cooking Process
To cook Budae-jjigae, the ingredients are typically sautéed in a large pot with a generous amount of oil until the vegetables are tender. The canned goods are then added, followed by the noodles and meat. The broth is poured over the ingredients, and the dish is simmered until the flavors have melded together and the noodles are cooked through.
Cultural Significance
Budae-jjigae is more than just a dish – it’s a symbol of Korean resilience and resourcefulness. During the war, the dish was a lifeline for many Koreans, providing sustenance and comfort in times of hardship. Today, Budae-jjigae is a beloved national dish, enjoyed by people of all ages and backgrounds.
Where to Try It
Budae-jjigae is widely available in Seoul and other major Korean cities. Some popular restaurants and markets where you can try this delicious dish include:
- Myeong-dong Night Market: This bustling night market in central Seoul offers a variety of Budae-jjigae stalls, each with its own unique twist on the dish.
- Gwangjang Market: This historic market in Seoul’s Jongno district is home to many traditional Korean restaurants, including those serving up delicious Budae-jjigae.
- Jjimjilbang: These Korean bathhouses often serve Budae-jjigae as a late-night snack, along with other Korean comfort foods.
Conclusion
Budae-jjigae is a dish that embodies the spirit of Korean cuisine – resourceful, flavorful, and deeply rooted in the country’s history and culture. Whether you’re a foodie, a history buff, or simply looking for a delicious and authentic Korean dining experience, Budae-jjigae is a must-try. So, grab a spoon and dig in – your taste buds will thank you!
Budae-jjigae
Original recipe here: https://www.maangchi.com/recipe/budae-jjigae
**Servings: 4**
**For the stock:**
* 2 dried shiitake mushrooms
* 8 large dried anchovies, heads and guts removed, in a soup strainer or tightly wrapped in a cheesecloth
* dried kelp (a 5 x 6 inch sheet)
* 8 cups water
* 1 teaspoon kosher salt
**For the seasoning paste:**
* 6 garlic cloves, minced
* 1 tablespoon hot pepper paste
* 2 tablespoons Korean hot pepper flakes (gochugaru)
* 1 teaspoon soy sauce
* 1 teaspoon sugar
* 2 tablespoons water
**For stew:**
* ½ pound pork belly (or pork shoulder), cut into bite size pieces
* 2 ounces of sweet potato starch noodles, soaked in water for 30 minutes and drained
* 1 cup worth cabbage, cut into bite size pieces
* ½ of a medium onion, sliced
* 2 green onions, cut into 1 inch pieces
* ½ cup fermented kimchi, chopped
* 4 ounces of Polish sausage, sliced
* 4 ounces of spam, sliced thinly
* ½ of packaged instant ramyeon
* 1 cup worth radish sprouts (or spinach, watercress, arugula)
* ½ cup worth tofu, sliced (Optional)
* ¼ cup canned baked beans (Optional)
* 12-16 sliced rice cakes (Optional)
* 1 slice of American cheese (Optional)
**Directions**
**Prepare stock:**
1. Combine the water, anchovies, mushrooms, and kelp in a large pot. Cover and cook for 25 minutes over medium high heat.
2. Add the pork and cook for another 10 minutes.
3. Remove the pot from the heat. Take out the anchovies, kelp and mushrooms.
4. Slice the mushrooms into bite size pieces.
5. Strain the mixture of the stock and the pork into a large bowl.
6. Put the pork into a small bowl. You will get about 6 cups of stock.
7. Stir in the salt until dissolved.
**Make seasoning paste:**
1. Combine the seasoning paste ingredients – garlic, hot pepper paste, hot pepper flakes, soy sauce, sugar, and water in a bowl. Mix well.
2. Arrange the ingredients in a shallow pot (10 to 12 inch):
3. Put the cabbage, onion, green onion, pork, and the mushrooms, on the bottom of the pot.
4. Add the kimchi, and the seasoning paste over top.
5. Add the spam, sausage, rice cake, tofu, baked beans, and cheese.
6. Add the ramyeon and the sweet potato starch noodles.
7. Put radish sprouts on top and add 3 cups of stock.
**Cook and serve:**
Cook over medium high heat. Korean style is to cook at the table with a portable burner. Friends and family will be sitting around the pot, talking and laughing, and maybe drinking. You can take a bit of cooked sausage or the meat with your chopsticks as you wait for the broth to boil and the noodles to soften. If you don’t have a tabletop burner, you can cook it on the stove away from the table.
When it starts boiling about 10 minutes later, stir and turn the ingredients over with tongs to cook evenly.
Serve right after the noodles and ramyeon have softened. Transfer some cooked stew to individual bowls and serve. Add more stock as the broth boils down.