The fact that I was “rejected” from a restaurant in Seoul during the course of the previous weekend served as the impetus for me to take this dinner, which is meant to be served to a single person, and make some modifications to it and make it more suitable for a single person. Considering that the majority of Korean restaurants require a group of at least two persons to be present in order to accommodate customers, you are aware of this fact. In the event that you have ever been to Korea in the past, you are aware of this particular fact. When it comes to the preparation of the majority of the foods, particularly Korean stews and soups, the traditional way of cooking entails use of enormous pots and pans. This is especially true for the preparation of the stews and soups. Within the context of the existing circumstance, this is the explanation why things are the way that they are.
It is possible that you could have the self-assurance to sit down at the restaurant by yourself and devour two or more portions, but, in my opinion, it is quite unlikely that you would be able to do so. Because of this, I am going to provide you with the recipe for preparing Korean Army Stew at home, which is a dish that is comparable to the one that you would have in a restaurant. To all of my single guys and women, I am sending this message.
Korean Army Stew Recipe
According to the Korean language, the term “Sagol Yuksu” (ガ골㜡㈘) is employed to describe the broth that is prepared by cooking cow bones, particularly beef leg bones or other similar bones. Once the meat has been allowed to simmer for a substantial amount of time, the leg bones are extracted from the meat and removed. Following this, you will notice that the soup has a tint that is milky and slightly translucent at the same time. This is something that you will notice.
In the process of making this soup, the bones are not only sifted, but they are also reboiled. A combination of these two processes is used. If this process is repeated a number of times, it is possible that the color of the bone broth will eventually become remarkably close to that of milk. This is something that can happen if you continue to repeat this technique.
In the event that you have ever consumed Seolleongtang, which is also referred to as Korean Oxtail Soup, you will be able to identify this milky version of the soup! Occasionally, the dish known as Seolleongtang is referred to as Korean oxtail soup.
They are going to sell packs of this Sagol Yuksu at a price that is significantly lower than what they are selling it at at the moment. This is done with the purpose of selling it on the Korean market. You should look for ones that have a minimum of 500 grams of broth, as this is the exact amount of liquid that we need for our dish that is meant to be enjoyed by a single person. It is recommended that you hunt for these kinds of broths.
In the case that you are unable to find a Korean grocery shop in the immediate region of your location, you might want to think about purchasing Anchovy-Kelp Broth Packets as an extra choice. In addition, you have the choice to make use of chicken broth using this recipe. The fact that it does not have nearly the same powerful flavor does not diminish the fact that it is still rather good when compared to the previous version!
What is the flavor of the Korean Army stew, which is also known as 느끼해? I am intrigued about the flavor of this dish. To what extent do you find it to be greasy or too heavy?
In the event that you give Korean spice a shot for yourself, you are going to be astounded by how effectively it can cut through flavors that are oily. You are going to be blown away by this.
Not only does this Budae Jjigae not have any features that are considered to be fatty or overweight in any way, but it also does not have any flavor! This is one of the reasons why Koreans appreciate it so much (Koreans have a strong aversion to foods that are fatty and heavy in texture; we call this form of cuisine “neukkihada”), and it is also one of the reasons why Japanese people enjoy it so much. Neukkihada is a type of cuisine that is very popular in Japan. The Japanese meal known as neukkihada is fairly well-liked there.
You can make our stew using any of the following items: spam, sausages, bacon, or minced pork; alternatively, you can use a mix of all of these components. You have the choice to prepare our stew using any of these ingredients.
Korean
However, if you do not have a very large appetite, you have the option of using only half of the ramen noodles, or you may simply omit it altogether. Both of these options are available to you. You have the ability to choose either of these two possibilities. You are able to select either of these two options as your preferred course of action.
Another item that piques my attention is the process of putting together the Korean Army stew.
When you make the decision to add ramen noodles in the stew, it is absolutely necessary that you consume the noodles before proceeding with the stew until you have finished eating them. Because of this necessity, there is no way to get around it. In the event that the noodles are allowed to wait for an extended amount of time, they will grow swelled and will absorb the broth. If, on the other hand, you do not have a very large appetite, you have the option of adding only half of the ramen noodles to the dish, or you may choose to completely exclude it from the dish. Both of these options are available to you. You have the ability to choose either of these two possibilities.
Following the completion of your consumption of the ramen noodles, choose a few pieces of meat and carefully position them on top of some rice that has just been made. The dish will be finished off with this. On top of that, you should also sprinkle a few scoops of the broth, which is not only tasty but also spicy, over the top of the meat. This will add an additional layer of flavor to the meat. After that, you should use a scoop to blend it with the rice, and then you should mix everything together!
As far as I am concerned, there is certainly no doubt in my mind that you will truly appreciate the marinade; the flavor that is well-balanced will surpass any and all recipes that are currently available to you. In whatever circumstances you find yourself in, if you do wind up being successful for the very first time, we would appreciate it if you would tag us on Instagram so that we can be a part of your accomplishment. Taking a glance at your images first thing in the morning is a fantastic approach to ensure that the day gets off to a great start.
Ingredients
Budae Jjigae Ingredients
¼ can Spam (Or use less)
1 Italian Sausage (Or any other sausage)
2 strips Bacon
A small handful of Minced Pork
½ Whole Onion
½ Stalk Spring Onion
Small handful of Soybean Sprouts (Optional)
1 Slice of American Cheese
2 Tablespoons Baked Beans
1 Ramen Packet
Spicy Marinade
½ Tablespoon Gochujang Paste
2 Tablespoons Gochugaru Flakes
1 Tablespoon Minced Garlic
1 Tablespoon Mirim
1 Tablespoon Soy Sauce
½ Tablespoon Honey
1 teaspoon (!) Doenjang
Few cracks Black Pepper
Budae Jjigae Broth
2 cups Sagol Yuksu – Korean Beef Bone Broth (Or Anchovy Kelp Broth, Or Chicken Broth)
Instructions
Prep Ingredients
Make Budae Jjigae Marinade
Put a little pot on the table. Your meat should be placed on the bottom. Next, place one-third of the Spicy Marinade Sauce in the middle of the dish. The sliced onions should then be added. Next, the sprouts of the soybeans were added. And last but not least, the baked beans. Add two cups (500 milliliters) of the Sagol Yuksu after that. The dehydrated vegetables package should be added to the ramen packet after it has been opened. The ramen noodles should be put aside for later use. Do not add the ramen seasoning packet; we will not be using it. (Note: we will not use it!)
Once it has boiled, use a soup ladle to remove any foam from the surface. Then, using a spoon or chopsticks, carefully whisk the ingredients together. At this point, take a drink from the soup. If you want it more hot (or tasty), add the remainder of the spicy marinade. (I ended up using it after all!) Now add a couple cracks of black pepper. Then add the ramen noodles. Place the sliced cheese on top of the noodles. Once the noodles have softened, add the diced spring onions. It’s ready for eating!
How to Eat
FAQs:
Can I customize the ingredients? When making alterations to the components that are available to you, your preferences can be taken into consideration because they are available to you. There is a wide variety of foods that could be included in the dish, including but not limited to spam, hot dogs, tofu, mushrooms, and vegetables. Alternatively, these ingredients could be completely removed. In order to add an additional layer of flavor, there are a few different variations that make use of instant ramen spice packets. These packets are used in order to add flavor.
Is Budae Jjigae spicy? Budae Jjigae is distinguished by its exceptionally spicy flavor, which is a consequence of the inclusion of gochujang, which is a paste created from Korean red peppers, and gochugaru, which are flakes manufactured from Korean red peppers. Both of these ingredients are used in the preparation of Budae Jjigae. This allows you to tailor the level of spiciness to your tastes in terms of flavor, and the amounts of these components can be changed to facilitate this customization. Because the quantity of these components can be altered, this is a possibility.
Can I make Budae Jjigae vegetarian or vegan? It is possible to make a vegetarian or vegan version of the Budae Jjigae cuisine by reducing the amount of beef that is included in the recipe and increasing the amount of tofu, mushrooms, and vegetables that are included in the dish. In addition, you have the option of substituting vegetable broth for either chicken or beef broth in the recipe being prepared.
How long does Budae Jjigae last? The Budae Jjigae can be stored in the refrigerator for two to three days without going bad if it is stored in a container that is airtight and does not allow air to escape. It is necessary to reheat it either on the stovetop or in the microwave before it is considered ready for consumption. You are able to practice either method.
What can I serve with Budae Jjigae? In most cases, Budae Jjigae is served as a main course, and it is often accompanied by steamed rice and a variety of side dishes, including kimchi, pickled vegetables, or fresh salad. In Korean cuisine, this is a common ritual that is performed.