I prefer to slice some mushrooms, onions, the white part of green onions and saute them with garlic before adding all the other items in the dish to the pan. IMO, it makes the broth more flavourful!
I also shallow fry my tofu slices so they hold shape better and I can bite into them even after stewing it for a long time! The tofu absorbs the stew flavour SO well 😋
Imo, beans in tomato sauce are the best beans to add to this dish. I love the extra pop of flavour when I bite into them. In almost every other dish, I prefer real cheddar/mozzarella but in this, processed cheese suits the flavour profile the best. Since I love a thicker, creamier broth/soup, I add some milk along with the water when boiling 🙂
For the sauce, I do not use any kind of wine/soju. I also did not have soybean paste.
If I do not have gochujang (like in this case), I used buldak spicy noodle sauce to the sauce mixture.
Another time I made this dish, I didn’t have kimchi but I had bought a daikon radish and that along with gochugaru and gochujang was enough to bring the kimchi flavour for me!
Here, I didn’t have rice cakes but did have rice paper, so I wet two rice papers at once and when they softened, I rolled them and cut them in half to get two rice cake rolls!
I had my cousin and my housemate try this and they both loved it so much! This pot was done in one and a half day (by just two people 😋) so give it a try!
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This is Budae Jjigae – Korean army stew.
This is the recipe I referenced: https://youtu.be/mIUc0jiOxE0?si=vX0sNGw3C5RTuwCm
I prefer to slice some mushrooms, onions, the white part of green onions and saute them with garlic before adding all the other items in the dish to the pan. IMO, it makes the broth more flavourful!
I also shallow fry my tofu slices so they hold shape better and I can bite into them even after stewing it for a long time! The tofu absorbs the stew flavour SO well 😋
Imo, beans in tomato sauce are the best beans to add to this dish. I love the extra pop of flavour when I bite into them. In almost every other dish, I prefer real cheddar/mozzarella but in this, processed cheese suits the flavour profile the best. Since I love a thicker, creamier broth/soup, I add some milk along with the water when boiling 🙂
For the sauce, I do not use any kind of wine/soju. I also did not have soybean paste.
If I do not have gochujang (like in this case), I used buldak spicy noodle sauce to the sauce mixture.
Another time I made this dish, I didn’t have kimchi but I had bought a daikon radish and that along with gochugaru and gochujang was enough to bring the kimchi flavour for me!
Here, I didn’t have rice cakes but did have rice paper, so I wet two rice papers at once and when they softened, I rolled them and cut them in half to get two rice cake rolls!
I had my cousin and my housemate try this and they both loved it so much! This pot was done in one and a half day (by just two people 😋) so give it a try!