Soups & Stews

Budae Jjigae with Crown Daisy쑥갓부대찌개

Name: Budae Jjigae with Crown Daisy
Cuisine: Korean
Ingredients: 20 g Zucchini; 20 g Tofu; 20 g Mushroom; 5 g Green chili pepper; 30 g Kimchi; 5 g Kelp; 200 g Water; 0.5 장 Sugar; 4 g Gochugaru; 2 g Garlic; 2 장 Gochujang

A spicy stew of ham, zucchini, tofu, enoki mushrooms, kimchi, and chili pepper simmered in kelp broth and finished with fresh crown daisy.

Budae Jjigae with Crown Daisy — Korean recipe photo

Ingredients

Zucchini20 g Zucchini
Tofu20 g Tofu
Mushroom20 g Mushroom
Green chili pepper5 g Green chili pepper
Kimchi30 g Kimchi
Kelp5 g Kelp
Waterpantry200 g Water
Sugarpantry0.5 장 Sugar
Gochugaru4 g Gochugaru
Garlic2 g Garlic
Gochujang2 장 Gochujang

Instructions

1
Slice the canned ham and blanch it in boiling water.
2
Cut the zucchini into half-moons, slice the tofu into thick pieces, cut the enoki mushrooms into thirds, and slice the Cheongyang chili pepper diagonally.
3
Rinse the kimchi and chop it finely.
4
Make the seasoning sauce.
5
Add the water and kelp to a pot and briefly boil to make the broth.
6
Add the prepared ingredients to the broth along with half of the seasoning sauce and simmer over medium heat. Add the crown daisy and the remaining seasoning sauce, then simmer a little longer over low heat to finish.

Ingredient substitutions

Zucchini: Yellow summer squash is close.
Tofu: Use the closest available tofu texture. The result may be more fragile or firmer than intended.
Mushroom: Any mild mushroom can work.
Green chili pepper: Use a fresh green pepper with a similar heat level.
Kimchi: There is no exact substitute. Sauerkraut plus gochugaru can provide acidity and crunch, but the flavor will be different.

Nutrition & source