Aha Bujang's Homemade Meatball Budae Jjigae

Ingredients needed 🛒2 servings

• 1kg beef brisket (for stock, 60–80g used after cooking)
• 8L water (for stock, replenish after boiling to compensate for evaporation)
• 100g ground beef (for meatballs)
• 120g sausage and ham for budae jjigae
• 50g onion
• 80g large green onion
• 160g scallion kimchi
• 2 tbsp + 1 tsp minced garlic total (1 tsp for meatballs, 1 tbsp for seasoning paste, 1 tbsp for finishing)
• 1 tbsp cheongyang chili pepper powder
• 2 tbsp fine gochugaru
• 1 tbsp + 0.5 tsp Jin-ganjang total (0.5 tsp for meatballs, 1 tbsp for seasoning paste)
• 2 tbsp kimchi liquid
• 1 tbsp chicken powder
• 1 tbsp + 0.5 tsp sugar total (0.5 tsp for meatballs, 1 tbsp for seasoning paste)
• 0.5 tsp Miwon
• a pinch of black pepper
• a pinch of salt
• 3 cups finished brisket stock (for cooking in a hot pot)

Recipe 🍳

Cooking tips 💡

• Do not add starch to the meatballs; knead them thoroughly to prevent the broth from becoming cloudy and to keep them from falling apart during boiling.
• Using well-fermented scallion kimchi instead of regular napa cabbage kimchi allows the aroma and acidity of the green onion to harmonize with the brisket stock.
• When the stock reduces during long simmering, replenish the water to the original 8L mark to maintain a consistent concentration in the finished stock.

Recommended for 🙋

• ⭐Those who want to experience a budae jjigae with a deep, homemade brisket stock at home.
• ⭐Those who want to create a distinctive hot pot dish combining homemade meatballs and scallion kimchi.
• ⭐Those looking for a dish to serve guests or a hearty main soup course.