Budae Jjigae (Korean-Style Army Stew)
Meat-Free | Dairy-Free | Contains Egg | Contains Gluten | Slightly Spicy
Budae Jjigae literally means “army stew”, a dish born out of necessity in war-weary Korea after World War II, when food was in shortage and the only accessible items were surplus food from U.S. military bases. Assembled simply with notably American goods like luncheon meat and hot dogs, as well as other items on hand, the Koreans cooked the dish with easy flair — in a hot pot with kimchi and gojuchang. This appetising dish with a humble history has evolved into an everyday favourite, a dish that symbolises versatility and transformation. I can’t get enough of it and I love how it has come to be the dish that brings together my family and friends when they pop by for dinner!
To make this stew kid-friendly for my little guests, I have made it less spicy and loaded it with crunchy vegetables, shiitake mushrooms and beancurd. You’ll also love the bite and flavour of the tasty Quorn meat-free sausages in this stew!
Ingredients: Vegetable stock (water, root vegetables, herbs), Quorn mycoprotein (contains egg white), Chinese cabbage, shiitake mushrooms, carrots, zucchini, red rice, miso, leek, green chillies, beancurd, nato sprouts, corn, onions, garlic, ginger, chilli powder, soybeans, soy sauce, sugar, salt, corn starch, chilli oil, sesame oil
Condiments: Toasted white sesame seeds, spring onion, chilli powder