Main ingredients 🥩
Mixed hamStore-bought galbitang brothKimchiOnionGreen onionRed pepperGreen chiliTofuGochujangGochugaruMinced garlicLight soy sauce
Jung Ho-young's Budae Jjigae
A professional-style budae jjigae with deep, rich flavor enhanced by sautéed ham and store-bought galbitang broth
🙋 Recommended for
- ⭐ Those who want to make a rich, restaurant-quality budae jjigae at home without fail
- ⭐ People looking for a simple yet hearty stew for camping or travel destinations
Ingredients needed 🛒2 servings
- Mixed ham 500g
- Store-bought galbitang broth 1 pack
- Kimchi to taste
- Onion 1/2
- Green onion 1
- Red pepper 1
- Green chili 1
- Tofu 1/2 block
- Gochujang 1 tablespoon
- Gochugaru 3 tablespoons
- Minced garlic 1 tablespoon
- Light soy sauce 2 tablespoons
- Mirin 2 tablespoons
- Tuna sauce 1 tablespoon
- Sugar 1 tablespoon
- Black pepper a pinch
Recipe 🍳
- Heat a small amount of oil in a pan and sauté the mixed ham until golden brown.
- Cut the onion, green onion, and peppers into bite-sized pieces, and slice the tofu flat.
- In one corner of the stew pot, gather the sautéed ham, then arrange the prepared onion, tofu, kimchi, green onion, and peppers around it neatly.
- Pour in the galbitang broth and add gochujang, gochugaru, minced garlic, light soy sauce, mirin, tuna sauce, sugar, and black pepper according to the amounts.
- Stir the seasoning into the broth thoroughly and simmer gently until the flavors are fully extracted from the ingredients.
- Add oil to the stew pot and sauté the mixed ham until golden.
- Add the prepared vegetables, tofu, and kimchi together with the sautéed ham.
- Pour in the galbitang broth and all the seasoning ingredients, then simmer until rich and flavorful.
Cooking tips 💡
- Sautéing the ham in oil before boiling enhances the broth’s savoriness and depth of flavor.
- Feel free to add dumplings, cheese, or mushrooms based on personal preference.
- When adding ramen noodles, since they absorb a lot of broth, it's recommended to boil them separately and add only the noodles to the stew.
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