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Budae-Jjigae (Korean Army Stew)
35 minServes 2Nutri-Score B€€
B
35 min
35 minBudae-Jjigae (Korean Army Stew)
what you need
Ingredients
soy saucePantry15 ml
stevia sweetener (packets)Pantry2 pieces- mirinPantry15 ml
- gochujangPantry40 g
gochugaruSpices15 ml
garlic (cloves, minced)Produce3 pieces
medium tofu (sliced)Fresh375 g- sesame oilPantry5 ml
white onion (sliced)Produce0.5 pieces
zucchini (sliced)Produce1 piece
mushrooms (sliced)Produce100 g
kimchiFresh80 g
eggDairy1 piece
spring onions (sliced)Produce3 pieces- chicken or dashi stockPantry720 ml
per serving
Nutrition
299kcal
- Carbs
- 30 g
- Proteins
- 21 g
- Fat
- 11 g
what you’ll use
Tools
Stockpot
Mixing bowl
step by step
Method
- Step 1
Slice the vegetables and tofu
- Slice the onion, zucchini, mushrooms, tofu and spring onions.
- Step 2
Mix the sauce
- Combine the gochujang, gochugaru, soy sauce, mirin, sweetener and garlic in a bowl.
- Stir until smooth.
- Step 3
Layer the pot
- Layer the vegetables and tofu in a pot.
- Add the kimchi and spread the sauce on top.
- Step 4
Simmer the stew
- Pour in the stock.
- Bring to a boil, then lower the heat and let everything simmer together.
- Step 5
Cook the egg
- Make a well in the centre of the stew and crack in the egg.
- Cook until your preferred doneness.
- Step 6
Serve
- Top with the spring onions and serve hot.