Friday, 1 January 2016

Seoul Food | Budae Jjigae 부대찌개

Our fridge looked so Korean I couldn't not take a photo (ignore the spilled yoghurt, oops)
This is just a very brief post to share one of my favourite things to cook. Budae Jjigae, or "Army Base Stew" is one of these beautiful inventions made by people who miss their home's food, but can't quite get the right ingredients. So, during the war there was a lot of "American" food, like Spam and sausages, as well as filling, convenient foods like instant ramen and rice cakes.

I love budae jjigae because it's one of these "one-pot" recipes where you kind of just throw everything in and hope for the best. It's hearty, filling, and (when I make it at least. I've had some pretty volcanic jjigae before) just spicy enough to warm you up and give you some energy.


I'm pretty proud of this one, because it was the first time making a Korean-style stock rather than just using water or a stock cube, and also because I had to touch those dried anchovies. I'm notoriously squeamish about touching things, so when I saw that the recipe called for me to rip off their heads and scrape out the guts I was a little bit horrified. But I did it.


As ever, I used Maangchi's recipe, which worked a charm and it tasted just as good as the budae jjigae I've had as part of our school dinners (which are delicious). I usually make a huge pot with enough for maybe 6 people, so that there's enough for the two of us to have a second helping and I don't have to cook the next day...but usually we end up pigging out and there's only enough to eat a much smaller portion the day after, hahaha. It's too delicious ㅠㅠ




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