Budae Jjigae Recipe: How to Make Korean Budae Jjigae

Budae jjigae is a Korean stew or hotpot made with ingredients that come from both Korean and American cooking. It blends American ingredients such as baked beans and Spam with Korean foods such as kimchi and gochujang, the fermented red chili paste that provides a kick to many Korean dishes. The city of Uijeongbu claims to be the home of budae jjigae.

Budae jjigae dates back to the end of the Korean War in 1953. At that time, food was scarce, and people had to eat what was available. This included surplus canned foods supplied by the US Army, such as Spam, baked beans, and hot dogs, which were available at US military bases in the country. in fact, budae jjigae literally means "army base stew," so it's sometimes called Korean army stew. US President Lyndon Johnson, when visiting South Korea, tasted the dish and enjoyed it. The version he sampled became known as "Johnsontang," or "Johnson soup," as a result.

Initially, budae jjigae was a type of stir-fry that paired these canned foods with cabbage, onions, canned pineapple, and American cheese. Soon after, people began to add kimchi, Korean vegetables, and gochujang to the mix and started cooking their budae jjigae as a hotpot meal. The popularity of budae jjigae grew even more after the 1950s, especially in Seoul, and it remains a popular dish today. It's often served as a type of communal comfort food, cooked in the middle of the table and enjoyed while it's being cooked. Many people pair it with soju, a popular rice liquor.

Budae jjigae is also a popular dish to make at home, and it has evolved over the decades since its creation. Today's budae jjigae still will contain several American ingredients, such as baked beans and American cheese, but it also uses Korean ingredients. These can include kimchi, gochujang, minari, and tteok, or rice cakes. Other popular ingredients often included in budae jjigae are Vienna sausage, tofu, ground beef, macaroni and other noodles, chili peppers, mushrooms, bacon, and various in-season vegetables. To make it easy, various types of packaged budae jjigae are on the market, with home cooks only needing to add veggies and protein to complete the dish.

One of the key tips for making budae jjigae is to create a balance of flavors and ingredients that you love. Take a look at other tips that can make your budae jjigae a hit at the table:

1. 1. Arrange your ingredients in the pot. Keep your ingredients separated when you first place them in the pan to create an attractive display for your guests.
2. 2. Add ramen noodles late in the cooking process. Some people recommend adding the ramen noodles only after the stew has boiled to keep them chewy.
3. 3. Make extra broth. Keep extra broth on hand so you can pour more in during a meal, if needed.
4. 4. Serve ingredients alongside the soup. Add extra ingredients to the table so your diners can add more of their favorites.
5. 5. Toss in some fresh vegetables. Scallions or Napa cabbage can counteract the umami savoriness of the processed meats.
6. 6. Try a different broth. Consider changing up your broth and using beef stock or anchovy broth instead of chicken stock.