Behind the Scenes: Become a Budae Jjigae Expert
Originating after the Korean War, this classic stew is full of delicious flavor. From staple Korean ingredients like kimchi and gochujang to American favorites like hot dogs and American cheese, this army stew has something for everyone. Spicy, cheesy, and savory, this dish is so easy to make and even easier to eat, you'll want to add it to your weekly rotation.
This dish might look like a lot of work, but with the help of Chef Josh Coates, we are here to walk you through the steps to help make this recipe feel effortless!
Let’s get started.
First Things First
In a large pot over medium heat, add sesame or canola oil and allow to come up to temp. Add all soup base ingredients into the pot and bring to a simmer, allowing the flavors to meld. Monitor your heat carefully as you want the soup to ONLY simmer, not boil.
Once soup starts to simmer, place your “toppings” around the pot in a clock pattern, leaving a hole in the center.
Here is where you can add or subtract ingredients. We have listed a number of the most popular ingredients, but it is completely up to you and your family! Do not omit the ramen, as it is an integral part of the dish.
Once “toppings” have been added, sprinkle the ramen seasoning packet into the “well” in the center of the pot. Place the ramen noodles into he “well”. Crack one egg per person around the edge of the dish, being careful not to break the yolk.
Cover and simmer 8-10 minutes, again, being careful not to allow the soup to reach a rolling bubble, but just a gentle simmer.
Time to Serve
Remove from the heat and serve family style.
Before serving, add slices of American cheese over the top of the dish as soon as you remove the lid. The steam and heat will melt the cheese, and will create a delicious, creamy texture to the stew. Spoon desired toppings and broth over steamed white rice.
Check out our original recipe for Budae Jjigae that was created in our very own BigOven Kitchen with Chef Joshua Coates of restaurant, Seoul Brothers located in Knoxville, Tennessee.