Hearty and perfect for the Western taste - ingredients variable
This Korean stew Budae Jjigae (부대 찌개) with partial American roots is a perfect meal for Western People. A mixed dish of bacon, sausage, kimchi, canned meat, ramen and tofu. All ingredients are cooked and soak up the tasty broth. You can use any ingredient for this Korean and American stew.
Ingredients that fit perfectly
For this stew you can use almost all the ingredients that you like. I recommend you to use the following ones (not all together):
- Soft tofu
- Chinese cabbage leaves
- Enoki mushrooms
- Pyogo Beosot (Shiitake)
- Nature ramen noodles
- Canned meat
- Spring onions
- Eomuk (Fishcake)
- Other vegetables
At the end you serve this stew with rice.
What's the story behind Budae-Jjigae?
The word "Budae" means "army" and "Jjigae" roughly means "soup". In South Korea, American troops were and are still stationed. They have brought canned meat, baked beans and other preserves, which were previously unknown to Koreans. Over time, these American ingredients have also been used by Koreans, resulting in, among other things, this delicious and hearty stew.
Small information about the ingredients:
Baked beans do not necessarily have to be used. It tastes a bit better with these beans, but you can also replace them with ketchup. The ratio is then 1: 1 (1 tbsp ketchup for 1 tbsp).
Have you ever tried canned meat (including breakfast meat)? Canned meat comes from America and can be purchased with pork or beef (Cornet beef). You should definitely use canned meat for this dish, as it brings the taste to a very high level.
I think the tinned meat from Tulip tastes the best. Each supermarket chain offers canned meat from different manufacturers.
There are three main categories of tofu: hard, medium and soft. The first two varieties are suitable for dishes in which the tofu pieces are to be preserved. Soft tofu, for example, is suitable for soups or can be served directly as a side dish, because it absorbs the sauce and soup base and takes on the flavor. Soft tofu, however, decays easily and should therefore be processed with tact. I use soft tofu here, because this tofu absorbs the delicious taste of the stew.