Budae Jijgae aka Army Stew

ulc · 10-13-2019, 06:43 PM

It's cold and raining outside. So it's time for some comfort food. This dish is known as Budae Jijgae or Army stew. It's Korean stew with origin during the Korean War and born out of necessity when people were living in extreme poverty and starving from the war. Food was extremely scarce for normal Koreans while the US Military had surplus of processed foods like SPAM, hot dogs, baked beans, etc. So people traded and smuggled the processed canned food out of the US military bases and made stew out of it. It's fusion stew of US military base ingredients and Korean food.

I put in can of low sodium SPAM, smoked beef sausage, Louisiana hot pork sausage, Bush's canned baked beans, onions, scallions, garlic, enoki mushrooms, tofu, kimchi, rice cakes, gochujang based chili sauce, Shin instant ramen and spice packet, and water and cooked it in electric hotpot. The ingredients sound strange and incompatible but all cooked together, it just works. It's spicy, sweet, and savory all in one. With warm bowl of steamed rice, it's the perfect stew to share at the table with family and friends when the outside weather is cold and wet.

Stingerhook · 10-13-2019, 06:52 PM

I would have to have me some of that.

ShadowDriver · 10-13-2019, 06:55 PM

You are absolutely right - In and of themselves, the ingredients don't sound good at all. The photos really do call to me, and I can almost smell the stew from here.

Great stuff.

Stlsportster · 10-13-2019, 07:41 PM

The history lesson is awesome stuff, love that kind of story behind foods.

I’d eat a bowl for sure.

ulc · 10-13-2019, 07:57 PM

Quote:

Originally Posted by ShadowDriver

You are absolutely right - In and of themselves, the ingredients don't sound good at all. The photos really do call to me, and I can almost smell the stew from here.

Great stuff.

Thanks! Did you eat it when you visited Korea? I remember trying this stew for the first time when I visited Korea. My mind was blown.

Here's Anthony Bourdain cooking the dish for Anderson Cooper.
https://youtu.be/Q1IIUZIjoNk

jermoQ · 10-13-2019, 08:27 PM

Never heard of it, never had it. But It looks good and I am sure it tastes super flavorful! Thanks for sharing!

ShadowDriver · 10-13-2019, 08:28 PM

Quote:

Originally Posted by ulc

Did you eat it when you visited Korea?

I sure wish I had. I didn't learn of it until very late in our time in the Pacific.

I absolutely love the Bourdain & Cooper clip!

cowgirl · 10-13-2019, 09:19 PM

New to me too, but it looks and sounds delicious! Thanks for posting!

Titch · 10-14-2019, 03:00 AM

Sounds strange to me, but I would have a go at a bowl.

frognot · 10-14-2019, 04:45 AM

Looks tasty and perfect for a cold, rainy day.

ronbrad62 · 10-14-2019, 08:21 AM

Very interesting looking dish, and I also loved the story behind it. Out of necessity comes some good stuff.

ulc · 10-14-2019, 10:46 AM

Quote:

Originally Posted by Stlsportster

The history lesson is awesome stuff, love that kind of story behind foods.

I’d eat a bowl for sure.

Quote:

Originally Posted by ronbrad62

Very interesting looking dish, and I also loved the story behind it. Out of necessity comes some good stuff.

I'm Korean American but grew up in the US so I didn't know about this dish or its history. I learned and tasted this dish for the first time during my first return trip to South Korea. I was skeptical when I first saw it but it quickly became one of my favorites. I also loved the history behind this dish. South Korea is no longer poor and starving but both the younger and older generations all love Bade Jjigae. The older folks who grew up during and after the war all remember the hard times and reflect while eating it and the younger generation just love the taste of the hodge podge processed food ingredients. It has the same guilty pleasure as eating your favorite junk food and is strangely addicting.

It's popular in college dorms because kids usually have most ingredients like Spam, sausages, instant ramen, and kimchi on hand. So it's easy for them to make. Kids already doctor up instant ramen. This is just taking it to the next level.

Another favorite thing to do with this stew when eating it is to make fried rice with the small leftover stew at the end of the meal. People will add bowl of rice to the pan at the end with some additional kimchi, shredded roasted seaweed, and little bit of sesame oil and mix it together in medium heat. This makes awesome kimchi fried rice and ends the meal on a great note with no leftovers and everyone super full.

TxQGuy · 10-14-2019, 02:34 PM

Looks really good! Thanks for providing background on it too, I always love the story behind how certain foods came to be. I love me some Korean grub...bibimbap and galbi are my jam! Then there is that one thing that I love but never remember to ask what it is called...I suspect it is a fishcake but not 100%.

10-13-2019, 06:43 PM	#1
ulc is one Smokin' Farker Join Date: 07-06-17 Location: atlanta, ga	Budae Jijgae aka Army Stew It's cold and raining outside. So it's time for some comfort food. This dish is known as Budae Jijgae or Army stew. It's Korean stew with origin during the Korean War and born out of necessity when people were living in extreme poverty and starving from the war. Food was extremely scarce for normal Koreans while the US Military had surplus of processed foods like SPAM, hot dogs, baked beans, etc. So people traded and smuggled the processed canned food out of the US military bases and made stew out of it. It's fusion stew of US military base ingredients and Korean food. I put in can of low sodium SPAM, smoked beef sausage, Louisiana hot pork sausage, Bush's canned baked beans, onions, scallions, garlic, enoki mushrooms, tofu, kimchi, rice cakes, gochujang based chili sauce, Shin instant ramen and spice packet, and water and cooked it in electric hotpot. The ingredients sound strange and incompatible but all cooked together, it just works. It's spicy, sweet, and savory all in one. With warm bowl of steamed rice, it's the perfect stew to share at the table with family and friends when the outside weather is cold and wet.

10-13-2019, 06:52 PM	#2
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	I would have to have me some of that. __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.

10-13-2019, 06:55 PM	#3
ShadowDriver somebody shut me the fark up. Join Date: 11-29-12 Location: ABQ, NM Name/Nickname : Marc	You are absolutely right - In and of themselves, the ingredients don't sound good at all. The photos really do call to me, and I can almost smell the stew from here. Great stuff. __________________ [B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20)

10-13-2019, 08:27 PM	#6
jermoQ Babbling Farker Join Date: 10-28-14 Location: Mizzory Name/Nickname : Jeremy	Never heard of it, never had it. But It looks good and I am sure it tastes super flavorful! Thanks for sharing! __________________ 9 out of 10 cannibals agree...vegetarians taste better!

10-13-2019, 09:19 PM	#8
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	New to me too, but it looks and sounds delicious! Thanks for posting! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

10-13-2019, 07:41 PM	#4
Stlsportster Babbling Farker Join Date: 08-09-16 Location: Random Point In Time and Space Name/Nickname : Parental Assigned Label	The history lesson is awesome stuff, love that kind of story behind foods. I’d eat a bowl for sure.

10-14-2019, 03:00 AM	#9
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Sounds strange to me, but I would have a go at a bowl. __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

10-14-2019, 04:45 AM	#10
frognot somebody shut me the fark up. Join Date: 03-22-04 Location: Allen, Texas Name/Nickname : Charles	Looks tasty and perfect for a cold, rainy day. __________________ The Texas BBQ Brethren 2024 Spring Bash Planning Thread (link) Large Big Green Egg "If you really care about this place, you'll show some respect for it." deguerre "Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa " . . . which includes frognot, who is a SoCal Pharker by now" gtr

10-14-2019, 08:21 AM	#11
ronbrad62 somebody shut me the fark up. Join Date: 07-16-16 Location: Johns Creek, Ga. Name/Nickname : Ron	Very interesting looking dish, and I also loved the story behind it. Out of necessity comes some good stuff. __________________ Ron Join us for the South East Bash in Lebanon, Tn. May 4, 2024 (https://docs.google.com/spreadsheets...usp=drivesdk)] Bash planning thread here https://www.bbq-brethren.com/forum/s...d.php?t=305951

10-14-2019, 02:34 PM	#13
TxQGuy Full Fledged Farker Join Date: 02-01-19 Location: Texas Name/Nickname : Big C	Looks really good! Thanks for providing background on it too, I always love the story behind how certain foods came to be. I love me some Korean grub...bibimbap and galbi are my jam! Then there is that one thing that I love but never remember to ask what it is called...I suspect it is a fishcake but not 100%. __________________ [B]3/8" Pipe Custom Offset Smoker - "Ol' Reliable" #22 Jumbo Old Smokey Charcoal Grill - "Long Tall Sally"[/B] Red Oak is still Oak :cool: