How to Make Budaejjigae (Army Stew) | Big Chef Tiny Kitchen

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Published on June 20, 2020 11:45:49 PM ● Video Link: https://www.youtube.com/watch?v=r3TeDJHOI5o

Duration: 4:31

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#Budaejjigae #KoeranFood #Maangchi
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Turn on Subtitles for on-the-side commentary (I don't do voiceovers... yet)

Budaejjigae is a memory of a rougher time in South Korea. The typical protein used for this dish such as sausage, spam and tofu, are items easily available during the US occupation up to the early nineties. It became a testament to the unrelenting drive of parents to provide for their family a comforting and fulfilling meal on meager incomes. Nowadays, this dish is beloved and shared between family and friends. This version used ingredients prepared during the past episodes.


Ingredients:
Spam
Sausage
Tofu
Canned Corn Kernels

Rice Cakes (https://youtu.be/mSir9k90kOo)
Eomuk/Fish Cake (https://youtu.be/EcOVPrdKzTE)

Noodles (I used Buckwheat noodles)
Cheese
Poached Eggs
Fermented Kimchi (https://youtu.be/TOjz5vIcQGI)

Dried Salty Anchovy Broth (I mixed half a cube of chicken bullion as well)
Sesame Oil
Gochujjang
Brown Sugar
Soy Sauce
Roasted Sesame Seeds



As with all Korean dishes, each ingredient is prepared with effort and love, which in turn gives a complex, savory yet sweet flavor to dishes prepared in the simplest way.


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