The Chew: Budae Jjigae (Korean Stew) Recipe

The Chew: Budae Jjigae (Korean Stew)

Mario Batali was thrilled to welcome food connoisseur and world traveler Anthony Bourdain to The Chew. The father of a 9-year-old girl recently published a cookbook for the first time in years, “Appetites.” Anthony shared that his daughter is just as much of a foodie as he is, if not more, which is pretty exciting for him to see. Anthony actually makes his daughter’s school lunches every day and challenged himself to make something new every day. Needless to say, she never eats a boring lunch! He joked that she’s the only one in her class with grilled octopus. Anthony then enlisted Mario’s help in making Budae Jjigae or Korean Stew. This incredible, hearty dish can be made in your own kitchen!

Just click next page to get the recipe.

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The Chew: Budae Jjigae (Korean Stew) Recipe Ingredients

The Chew: Budae Jjigae (Korean Stew) Recipe

Anthony Bourdain joined Mario Batali to share the recipe for his Korean Stew, Budae Jjigae, on ‘The Chew.’ (ichstyle / Flickr)

  • 4 large dried anchovies – heads, guts removed, wrapped in cheesecloth
  • 12 oz precooked meat product (cut into 1/2-inch-thick slices)
  • 8 oz Korean rice cakes – sliced
  • 2 scallions – white and light green parts, slicd thin
  • 3 hot dogs – sliced thin
  • 3 tbsp soy sauce
  • 3 tbsp medium/fine gochugaru (ground Korean red pepper)
  • 3 tbsp canned baked beans
  • 1 dried shiitake mushroom
  • 1 3×5-inch sheet dried edible kelp or kombu
  • 1/2 tsp sea salt
  • 1 1/2 C Napa cabbage kimchi
  • 1 white onion – peeled, sliced thin
  • 5 cloves garlic – peeled, crushed
  • 8 oz ground pork
  • 2 tbsp gochujang (Korean fermented chili paste)
  • 3 tbsp cheongju (Korean rice wine)
  • 1 package Ramen noodles

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The Chew: Budae Jjigae (Korean Stew) Recipe Directions

  1. In a medium heavy-bottomed pot, combine the anchovies, mushrooms, kelp, salt, and 4 C water, then bring to a boil
  2. Reduce to a simmer and cook for 30 minutes
  3. Remove from the heat then strain and throw away the solids
  4. Set the broth aside
  5. Put the precooked meat product, onion, kimchi, rice cakes, garlic, scallions, pork, and hot dogs in small separate piles in the shallow pot
  6. Add the gochujang, soy sauce, cheonju, and gochugaru to the pot
  7. Slowly pour in the saved broth
  8. Add the baked beans and 1 1/2 C water
  9. Bring the contents to a steady simmer over high heat, stirring occasionally
  10. Cook for about 10 minutes, then add the ramen noodles
  11. Ladle the broth over the noodles to help them break apart
  12. Keep cooking for 2-3 more minutes, until the noodles are cooked through but still chewy

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