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  • - Hi everybody!

  • Today we are going to make budae-jjigae.

  • A lot of people requested this recipe over the years.

  • Budae means army base.

  • Jjigae is a stew.

  • So we are going to make army base stew.

  • I had never tasted budae-jjigae.

  • So many of my readers requested it

  • and I was so curious about this dish.

  • And then when I visited Korea,

  • and then I tasted in several restaurants and tasted.

  • And also, when I came back, and then New York,

  • some restaurants would serve this budae-jjigae. I taste it.

  • Really popular dish everywhere.

  • Always in restaurant, famous restaurant for budae-jjigae

  • packed with people.

  • Wow, there must be a reason why they like it.

  • Actually, like the Spam sliced really thinly, you know Spam,

  • nobody will think that this is very appealing.

  • But when it cooked with kimchi and spicy seasoning paste,

  • sizzling, bubbling kind of a stew, it really tasty.

  • It go well together and especially when you eat with rice.

  • So, let's start.

  • To make delicious stock using two dried shiitake mushrooms

  • and the larger size of dried anchovies.

  • Remove the heads.

  • And remove guts.

  • It's a kind of a black things, remove this.

  • And very clean and put it in this strainer.

  • So eight, large size dried anchovies in the strainer.

  • Let's put it here.

  • This is dried kelp, it's called dasima in Korean.

  • Korean grocery store you can buy.

  • Always I have at home because whenever

  • I make some stock I always use.

  • So, like this.

  • And then, I'm going to cut this down to this size.

  • And then put it.

  • Close the lid and boil.

  • Over medium-high heat, I'm going to boil this,

  • my stock, for 25 minutes.

  • While we are boiling this stock,

  • let's prepare some other stuff.

  • This is noodles called dangmyeon.

  • Sweet potato starch noodles.

  • Some people call this glass noodle because it's translucent.

  • Very hard.

  • I'm going to use around two ounces.

  • Let's soak in cold water.

  • Then, let's make seasoning paste.

  • Seasoning paste, you know, it has to be spicy.

  • Six garlic cloves.

  • I just chose large garlic cloves and cleaned.

  • Hot pepper paste, one tablespoon.

  • Two tablespoons, hot pepper flakes.

  • Flakes, two tablespoons.

  • One teaspoon, sugar.

  • One teaspoon, soy sauce.

  • About two tablespoons, water.

  • So we make seasoning paste.

  • This is a lot of garlicky and salty,

  • and sweet, and spicy also.

  • Very good.

  • Very good, spicy.

  • And then I'm going to use some pork belly.

  • Cut into bite-size pieces.

  • Stock is really boiling and then

  • I see that a lot of bubbles coming up.

  • And it maybe boil over.

  • So in that case, you open this like a half, right?

  • And then still at medium-high heat, let it cook

  • until fully cooked 25 minutes.

  • I'm going to add this pork to my boiling stock.

  • We are going to cook this pork with this boiling stock,

  • 10 more minutes from now.

  • So my stock is done.

  • Oh my God, so quiet.

  • Anchovies.

  • Well, look at this kelp is really huge, eh?

  • It was small.

  • So two shiitake mushrooms and pork.

  • Mushrooms.

  • Let it cool down.

  • And this is pork.

  • We have this delicious stock.

  • Add one teaspoon salt.

  • Let it cool here.

  • So pork.

  • Actually kelp looks good, slice it thinly

  • and then stir fry it with soy sauce and

  • a little bit sugar and garlic, it'll be good side dish.

  • So don't throw them away and then later, use.

  • I prepare my kimchi, tongbaechu-kimchi here.

  • We are going to use only half a cup.

  • My shallow pot. This pot, usually

  • when you go to Korean restaurant,

  • they serve in this kind of pot.

  • Because you can see the whole,

  • all ingredients inside easily.

  • Not deep pot, right?

  • A little bit cabbage.

  • This is going to be around one cup.

  • And then, onion.

  • This is 1/3 cup onion.

  • I use a really huge green onion.

  • You can use two small green onion.

  • Let's add this pork, already cooked.

  • Pork.

  • And these mushrooms.

  • I use all this stem too.

  • Mushrooms.

  • And it's too big.

  • And then I'm going to add kimchi.

  • Just half a cup I'm going to use.

  • Okay. This amount.

  • Let's add our spicy seasoning paste.

  • This is Polish sausage.

  • I use this, I found is really tasty

  • when it's cooked in the stew.

  • So I'm going to use this here.

  • This is four ounces.

  • Spam, I'm going to use.

  • Okay.

  • Thinly slice.

  • Let's use, just 1/3.

  • This amount save this for later use.

  • So ham, sausage, and tofu, and cheese,

  • and this is rice cake, rice cake.

  • And then the noodles we have soaking right now.

  • And then beans.

  • Huge amount, right?

  • So we just add it little by little.

  • And this.

  • Sausage. Rice cake.

  • And tofu.

  • We are going to use 1/4 only.

  • And this baked beans, pork & beans.

  • You can choose either one.

  • This is the vegetarian beans.

  • So with this kind of seasoning mixture it is.

  • I'll use around a 1/4 cup.

  • With some juice. Yeah.

  • Cheese. Just one slice cheese.

  • And then noodles. This is Korean ramyeon.

  • So ramyeon, for this, half.

  • Half.

  • This is noodles we soaked.

  • Potato starch noodles.

  • Huge, eh?

  • You can use watercress or you can use any, even spinach.

  • This is radish sprouts.

  • There you go.

  • So let's pretend this is your table.

  • Large table, your guests are sitting.

  • While you guys are talking, it's going to cook.

  • It should not be too filled, right,

  • in the case of maybe boil over.

  • And then the leftover, just transfer to another bowl.

  • Nice bowl.

  • And then

  • with your ladle.

  • So while you are cooking, usually,

  • like a sizzling.

  • As this broth reduce, add some more with this stock.

  • Just over high heat, medium-high heat.

  • Usually gas stove is a very strong flame.

  • So just heat it up and then you guys can drink,

  • talking, waiting until this is cooked.

  • I made my rice.

  • And also, when you eat this,

  • be sure to prepare the individual bowl.

  • It's bubbling over, turn down the heat.

  • Control your heat.

  • So from now, you guys can, you know sitting around,

  • so you can taste this some.

  • Oh, this is sausage.

  • Good.

  • Nine, ten minutes.

  • After that, you just mix this with your tongs, like this.

  • Time to eat!

  • Look at this broth.

  • So always add, right?

  • And you can turn it up.

  • And then first, always my rice.

  • I know that when you taste one bite,

  • you know why people love this budae-jjigae.

  • Because this stew has all kinds of stuff.

  • I love this noodles also, you know?

  • The starchy noodles and even ramen.

  • So while you are cooking and eating,

  • you have a really fun.

  • Everybody's sitting at the table and then you

  • cook together and then eating and drinking.

  • The broth is more and more delicious.

  • We made it, budae-jjigae. Army base stew.

  • Enjoy my recipe.

  • See you next time!

  • Bye!

  • (lively music)

- Hi everybody!

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B2 jjigae stock pork stew seasoning paste

Army base stew (Budae-jjigae: 부대찌개)

  • 3 0
    林宜悉 posted on 2020/03/25
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