Korean Army Stew (Budae Jjigae)
Hello friends! If you’re a fan of bold flavors and hearty dishes, this vegan Korean inspired hot pot recipe is a must try. It’s a delightful twist on traditional Korean stews like Budae Jjigae (Army Stew) and Jeongol (Korean hot pot), packed with rich, savory goodness. The combination of gochujang, soy sauce, and other key ingredients like tofu, rice cakes, dumplings, and ramen makes this dish incredibly flavorful.
What makes this hot pot unique is the addition of vegan cheese, giving it a creamy texture and modern touch while still honoring the authentic flavors. With classic ingredients like napa cabbage, shiitake mushrooms, and kimchi, it’s as comforting as it is delicious. Plus, the creative use of kuan fen (glass noodles) and fried beancurd skin adds even more texture and flavor to this crowd-pleasing dish.
Perfect for sharing with family or friends on a chilly day, this hot pot is sure to warm both your heart and your stomach. Let's dive into the recipe.
About Budae Jjigae
This recipe is a flavorful, vegan-friendly Korean-inspired hot pot dish that combines traditional Korean ingredients with modern twists. It likely draws influence from dishes like Jeongol (a communal Korean stew) and Budae Jjigae (Army Stew), both of which are popular for their versatility and hearty, crowd-pleasing appeal.
Key Features:
- Rich and Spicy Base: The sauce is made with gochujang (Korean chili paste), soy sauce, garlic, and plum syrup (or sugar), creating a bold, umami-rich flavor profile balanced by sweetness.
- Diverse Ingredients: The recipe includes classic Korean components like napa cabbage, kimchi, and rice cakes, as well as international and vegan-friendly ingredients like vegan cheese, kuan fen (glass noodles), and fried beancurd skin.
- Hearty and Nutritious: It features a mix of vegetables, tofu, mushrooms, and noodles, making it filling and nutrient-packed.
- Customizable Hot Pot Style: The dish is cooked in a single pot and designed to be shared. You can easily swap or add ingredients based on personal preference or availability.
Cooking Process:
- Vegetables and hearty ingredients like rice cakes, dumplings, and tofu are simmered in a flavorful broth made with the prepared sauce.
- Noodles, vegan cheese, and garnishes are added toward the end for a rich, creamy, and texturally complex finish.
- Sesame oil and seeds, along with spring onion, add the final aromatic touch.
Cultural Connection:
This recipe reflects the communal nature of Korean dining, where hot pot dishes are enjoyed directly from the cooking vessel. It’s also a creative spin that accommodates vegan diets while maintaining the comforting, bold flavors of Korean cuisine.
Why You’ll Love this Recipe?
Rich in Flavor: The combination of gochujang, soy sauce, and plum syrup creates a perfect balance of spicy, savory, and slightly sweet notes, making each bite incredibly satisfying.
Hearty and Comforting: With ingredients like rice cakes, dumplings, ramen, and tofu, it’s a filling dish that’s perfect for a cozy meal, especially in colder weather.
Versatile: It’s highly customizable! You can add or substitute ingredients based on your preferences, such as different vegetables, types of noodles, or additional proteins.
Vegan-Friendly: This recipe is entirely plant-based, making it a great option for vegans and vegetarians without compromising on the bold, traditional Korean flavors.
Perfect for Sharing: It’s designed as a one-pot meal, ideal for sharing with family or friends, making it a great centerpiece for gatherings.
Quick and Easy: Despite its complex flavors, the recipe is straightforward and comes together in less than 30 minutes, making it a go-to for busy days.
Texturally Exciting: With chewy rice cakes, crispy fried beancurd skin, tender tofu, and creamy vegan cheese, every bite offers a new texture to enjoy.
