Vegan Budae Jjigae

No ratings yet

Vegan Budae Jjigae, or Korean Army Base Stew, is spicy stew that is a real fusion of Korean and American cuisines. There are lots of ways to customise this stew to make it your own.

Prep Time5

Cook Time15

Total Time20

Course: Dinner, Main Course

Cuisine: Korean

Diet: Vegan, Vegetarian

Keyword: carrot, extra firm tofu, flat rice cakes, gochugaru, gochujang, instant noodles, kimchi, mushrooms, napa cabbage, sesame oil, soy sauce, spring onions, vegan hot dogs, vegetable stock

Servings: people

Calories: 369.69kcal

Ingredients

For the hot pot base

750 ml vegetable stock
2 tablespoon gochujang
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon gochugaru
2 cloves garlic minced

Add-ins

150 g vegan kimchi
150 g extra firm tofu cubed
3 vegan hot dogs sliced
100 g flat rice cakes soaked if frozen
100 g mushrooms e.g. oyster, shiitake, or king oyster mushrooms
100 g napa cabbage roughly chopped
5 spring onions cut into 2-inch pieces
1 carrot cut julienne
100 g instant noodles
235 g beans drained from a 400g tin

Instructions

In a shallow pan or hot pot, whisk together the broth, gochujang, soy sauce, garlic, sesame oil, and gochugaru then bring to a boil.
Add those ingredients that take longest to cook to the broth first (tofu, mushrooms, hot dogs, beans and rice cakes).
Reduce to a simmer and cook uncovered for 10-15 minutes until cooked through.
Next add the noodles and cook for 5 minutes until soft.
In the last few minutes of cooking add the kimchi, cabbage and carrot to the pan. Cook until they are just soft.
Serve hot from the pot in the centre of the table.

Nutrition