Budae-jjigae: Difference between revisions
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'''Budae jjigae''' (lit. "army base stew") is a ''[[jjigae]]'', a thick Korean soup similar to a Western stew. Soon after the [[Korean War]], meat was scarce in [[Seoul]], [[Korea]]. Some people made use of surplus foods from [[US Army]] bases around the [[Uijeongbu]] area such as hot dogs and canned ham (such as [[Spam (food)|Spam]]) and incorporated it into a traditional spicy [[gochujang]] soup. |
'''Budae jjigae''' (lit. "army base stew") is a ''[[jjigae]]'', a thick Korean soup similar to a Western stew. Soon after the [[Korean War]], meat was scarce in [[Seoul]], [[Korea]]. Some people made use of surplus foods from [[US Army]] bases around the [[Uijeongbu]] area such as hot dogs and canned ham (such as [[Spam (food)|Spam]]) and incorporated it into a traditional spicy [[gochujang]] soup. The city of [[Uijeongbu]], which is north of Seoul and has many army bases, is famous for its budae jjigae. |
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==Origin== |
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The dish results from Korea's painful history. During the Korean war, and for a time afterwards, people had little to eat. Almost never. Most people had to fill their stomachs with the food distributed on the street called Kkul kkul i juk (meaning "pig's gruel"). People made this dish by combining left-over Spam and hot dogs from U.S. Army restaurants and whatever ele was available. All the left-overs were put into pot with water and boiled.<ref>Life In Korea http://www.lifeinkorea.com/Food/food.cfm?Subject=stew#Budae-jjiggae</ref> |
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| ⚫ | The dish is also referred to as Johnson Tang (존슨탕), combining the surname of [[Lyndon B. Johnson]] and '''''tang''''' (탕 / 湯) a word meaning soup.<ref>http://web.archive.org/web/20060113025356/http://times.hankooki.com/lpage/culture/200412/kt2004123016521111720.htm</ref> Nowadays, Uijeongbu city announced to use term as a Uijeongbu jjigae. But not many restaurants follow this guideline. |
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==Ingredients== |
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Budae jjigae is still popular in [[South Korea]], and the dish often incorporates such more modern ingredients such as instant [[ramen]] noodles and even sliced [[American cheese]]. Other ingredients may include [[ground beef]], [[baked beans|beans]], [[dropwort|minari]], [[green onions]], [[rice cake|ddeok]], [[tofu]], [[chili peppers]], [[kimchi]], [[garlic]], [[mushrooms]] and [[onions]]. |
Budae jjigae is still popular in [[South Korea]], and the dish often incorporates such more modern ingredients such as instant [[ramen]] noodles and even sliced [[American cheese]]. Other ingredients may include [[ground beef]], [[baked beans|beans]], [[dropwort|minari]], [[green onions]], [[rice cake|ddeok]], [[tofu]], [[chili peppers]], [[kimchi]], [[garlic]], [[mushrooms]] and [[onions]]. |
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1 tin Spam (I use Spam Lite - I prefer it as it has less salt), sliced |
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The city of [[Uijeongbu]], which is north of Seoul and has many army bases, is famous for its budae jjigae. |
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4 frankfurters/wieners, sliced on the diagonal |
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3 spring onions, cut into large pieces |
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1 package Shin Ramyun |
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1 heaped tbsp gochujang (Korean chili paste) |
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6-7 leaves of Chinese cabbage (aka Chinese leaf), cut into large pieces |
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Other lovely things that can be added: |
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potato slices |
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dduk (Korean rice cakes) |
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mushrooms, all sorts |
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baked beans |
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onion slices |
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sliced garlic |
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kimchi |
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ground beef |
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<ref>http://tamarindandthyme.wordpress.com/2008/01/06/budae-jjigae-army-stew/</ref> |
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==Recipe== |
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* Start with a base of gochujang (Korean red pepper paste) mixed with minced garlic and onion. You can also use a jarred red paste. jjigae.<ref>http://www.zenkimchi.com/FoodJournal/?p=61</ref> The spicy flavor can differ from quantity of red sauces. |
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* Add water, but not too much. Turn the heat to high. Stir it continuously. |
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* Then, put into the pot altogether with chopped onion, garlic. Include some sliced leeks if you have some. It can help your taste more impressive on your try. |
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* At this point, prepare for meats. The tradition is hot dogs and spam. But it never limits those of ingredients. |
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* It’s the very time you should add the vegetables. If you put into vegetables first, they are easily softened and lose shape. [[Tofu]] is neccessary item. |
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* Bring in some noodles. This is almost ending recipe. Ramen noodles (Korean: [[Ramyeon]] 라면) are popular, as are clear Korean noodles. If the water is already gone considerably, add more not to be too salty. |
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==Anju== |
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It roles deeply as an [[anju]], which means side dish drinking alchols in Korea. Because of its taste, many people like to have budae jjigae with [[soju]]. In fact, it is fine to add soju into soup. But don't have it too much as it has 340 kcal for one person.<ref>http://myhome.snue.ac.kr/~sn011028/lhe_l.html (kor)</ref> |
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</ref> |
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==See also== |
==See also== |
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[[Category:Stews and soups from Korea]] |
[[Category:Stews and soups from Korea]] |
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{{Korea-cuisine-stub}} |
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[[ko:부대찌개]] |
[[ko:부대찌개]] |
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Revision as of 10:41, 23 January 2008
| Budae-jjigae | |
 Budae jjigae | |
| Korean name | |
|---|---|
| Hangul | 부대찌개 |
| Hanja | |
| Revised Romanization | budae jjigae |
| McCune–Reischauer | pudae tchigae |
Budae jjigae (lit. "army base stew") is a jjigae, a thick Korean soup similar to a Western stew. Soon after the Korean War, meat was scarce in Seoul, Korea. Some people made use of surplus foods from US Army bases around the Uijeongbu area such as hot dogs and canned ham (such as Spam) and incorporated it into a traditional spicy gochujang soup. The city of Uijeongbu, which is north of Seoul and has many army bases, is famous for its budae jjigae.
Origin
The dish results from Korea's painful history. During the Korean war, and for a time afterwards, people had little to eat. Almost never. Most people had to fill their stomachs with the food distributed on the street called Kkul kkul i juk (meaning "pig's gruel"). People made this dish by combining left-over Spam and hot dogs from U.S. Army restaurants and whatever ele was available. All the left-overs were put into pot with water and boiled.[1] The dish is also referred to as Johnson Tang (존슨탕), combining the surname of Lyndon B. Johnson and tang (탕 / 湯) a word meaning soup.[2] Nowadays, Uijeongbu city announced to use term as a Uijeongbu jjigae. But not many restaurants follow this guideline.
Ingredients
Budae jjigae is still popular in South Korea, and the dish often incorporates such more modern ingredients such as instant ramen noodles and even sliced American cheese. Other ingredients may include ground beef, beans, minari, green onions, ddeok, tofu, chili peppers, kimchi, garlic, mushrooms and onions.
1 tin Spam (I use Spam Lite - I prefer it as it has less salt), sliced 4 frankfurters/wieners, sliced on the diagonal 3 spring onions, cut into large pieces 1 package Shin Ramyun 1 heaped tbsp gochujang (Korean chili paste) 6-7 leaves of Chinese cabbage (aka Chinese leaf), cut into large pieces
Other lovely things that can be added: potato slices dduk (Korean rice cakes) mushrooms, all sorts baked beans onion slices sliced garlic kimchi ground beef [3]
Recipe
- Start with a base of gochujang (Korean red pepper paste) mixed with minced garlic and onion. You can also use a jarred red paste. jjigae.[4] The spicy flavor can differ from quantity of red sauces.
- Add water, but not too much. Turn the heat to high. Stir it continuously.
- Then, put into the pot altogether with chopped onion, garlic. Include some sliced leeks if you have some. It can help your taste more impressive on your try.
- At this point, prepare for meats. The tradition is hot dogs and spam. But it never limits those of ingredients.
- It’s the very time you should add the vegetables. If you put into vegetables first, they are easily softened and lose shape. Tofu is neccessary item.
- Bring in some noodles. This is almost ending recipe. Ramen noodles (Korean: Ramyeon 라면) are popular, as are clear Korean noodles. If the water is already gone considerably, add more not to be too salty.
Anju
It roles deeply as an anju, which means side dish drinking alchols in Korea. Because of its taste, many people like to have budae jjigae with soju. In fact, it is fine to add soju into soup. But don't have it too much as it has 340 kcal for one person.[5]
See also
References
- ^ Life In Korea http://www.lifeinkorea.com/Food/food.cfm?Subject=stew#Budae-jjiggae
- ^ http://web.archive.org/web/20060113025356/http://times.hankooki.com/lpage/culture/200412/kt2004123016521111720.htm
- ^ http://tamarindandthyme.wordpress.com/2008/01/06/budae-jjigae-army-stew/
- ^ http://www.zenkimchi.com/FoodJournal/?p=61
- ^ http://myhome.snue.ac.kr/~sn011028/lhe_l.html (kor)