Baek Jong-won's Budae Jjigae
A one-pan budae jjigae by Baek Jong-won, featuring a rich broth from thinly sliced ham and sausage, with a pinch of doenjang to cut through the richness.
Ingredients needed 3 servings
Recipe
Cooking tips
- Slicing the ham and sausage as thinly as possible allows their meaty and fatty flavor components to infuse into the broth deeply and quickly.
- Adding a small amount of traditional doenjang acts as a kick to cleanly cut through the characteristically oily and rich flavor of budae jjigae.
- If you don't have baked beans, you can substitute with half a tablespoon of tomato ketchup to achieve a similar unique sweet and savory umami flavor.
- Do not taste the broth immediately after it starts boiling. Wait until the ingredients' flavors have fully steeped into the broth before tasting and adjusting the seasoning to avoid failure.
Recommended for
- Those who want to try making a rich and deep-flavored budae jjigae at home, similar to what they eat at restaurants.
- Those who want a hearty hot pot dish that can be easily made by putting all ingredients in one pot.
- Those curious about Baek Jong-won's secret golden ratio for seasoning stews that cleanly cuts through richness.
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