Vegan Korean Budae Jjigae Recipe (Army Base Stew)
Budae Jjigae, also known as "Army Base Stew" or "Korean Army Stew," is a popular Korean stew that originated during the aftermath of the Korean War in the 1950s. This unique dish has a fascinating history rooted in the scarcity of food after the war, which led to the creation of a dish combining various surplus ingredients from U.S. military bases with Korean flavors.Budae Jjigae is often prepared in a large pot or pan placed at the center of the dining table, allowing everyone to cook and enjoy the stew together. Over time, this dish has evolved, and various versions or adaptations have emerged, including vegetarian or vegan renditions that replace meat with plant-based alternatives while maintaining the dish's signature flavors.
Ingredients
- 1 onion thinly sliced
- 3 cloves garlic minced
- 1 cup sliced shiitake mushrooms
- 1 cup sliced vegan hot dogs or vegan sausage
- 1 cup vegan kimchi chopped
- 4 cups vegetable broth or water Trader Joe’s Miso Ginger Broth
- 2 tablespoons gochujang Korean red pepper paste
- 2 tablespoons gochugaru Korean red pepper flakes
- 1 tablespoon soy sauce or tamari
- 1 cup firm tofu cubed
- 1 cup canned baked beans or chickpeas optional I used Heyday Sesame Kimchi
- Asparagus
- 2 green onions chopped (for garnish)
- 2 pack udon check for vegan options
- Salt and pepper to taste
- 3 Slices Vegan cheese
Instructions
- Heat sesame oil in a large pot or deep skillet over medium heat. Add sliced onion and garlic, sauté until fragrant and onions become translucent.
- Add sliced carrots, shiitake mushrooms, vegan hot dogs, and vegan kimchi. Cook for about 5 minutes until the vegetables begin to soften.
- Pour in vegetable broth (or water) and bring the mixture to a simmer.
- Add gochujang, gochugaru, and soy sauce (or tamari). Stir well to combine all the flavors.
- Add firm tofu cubes and canned baked beans or chickpeas if using. Stir gently to incorporate.
- Toss in the sliced cabbage or Napa cabbage. Let it simmer for about 10-15 minutes until the vegetables are tender and the flavors have melded.
- Meanwhile, cook the instant ramen noodles separately according to the package instructions. Drain and set aside.
- Taste the stew and adjust seasoning with salt and pepper as needed.
- To serve, place a portion of cooked ramen noodles into individual serving bowls. Ladle the hot stew over the noodles.
- Garnish with chopped green onions and serve hot.