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Nagasaki-style Army Base Stew (Nagasaki Budae Jjigae)

Photo: Korea Ministry of Food and Drug Safety

South Korea

Nagasaki-style Army Base Stew (Nagasaki Budae Jjigae)

나가사키부대찌개

Soup & stew · Boiled

Soups & stewsCourse
343kcal · per serving
4/5Spice
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Recipe

Nagasaki-style Army Base Stew (Nagasaki Budae Jjigae)

🌶 Spicy 4/5Contains: egg, dairy, gluten, soy

Ingredients Tap an ingredient to check it off

Servings1
Shopping in
  • canned ham통조림 햄(30g)
    30 g
  • milk우유(100g)
    100 g
  • konjac noodles (shirataki)실곤약(50g)
    50 g
  • onion양파(30g)
    30 g
  • oyster mushrooms느타리버섯(25g)
    25 g
  • shiitake mushrooms표고버섯(10g)
    10 g
  • enoki mushrooms팽이버섯(30g)
    30 g
  • cheongyang chili pepper청양고추(5g)
    5 g
  • red chili pepper붉은 고추(5g)
    5 g
  • potato감자(30g)
    30 g
  • Korean radish무(30g)
    ↔ No Korean radish? Daikon is the closest. Turnip works in soups.
    🛒 Where to buy: Daikon is in many supermarkets and all Asian grocery stores
    30 g
  • tofu두부(40g)
    40 g
  • zucchini애호박(30g)
    30 g
  • perilla leaves깻잎(3g)
    ↔ No perilla leaves? Shiso leaves are a close cousin. In wraps, large basil or mint leaves also work.
    🛒 Where to buy: Korean grocery stores (fresh produce)
    3 g
  • crown daisy (ssukgat)쑥갓(10g)
    10 g
  • Meatballs: ground pork완자 다진 돼지고기(20g)
    20 g
  • minced green onion다진 파(5g)
    5 g
  • minced garlic다진 마늘(5g)
    5 g
  • ground black pepper후춧가루(1g)
    1 g
  • salt소금(1g)
    1 g
  • all-purpose flour밀가루(10g)
    10 g
  • egg yolk달걀노른자(20g)
    20 g
  • Broth: beef bone broth (sagol)육수 사골육수(300g)
    300 g
  • dried kelp (dasima)다시마(5g)
    5 g
  • Seasoning: ground perilla seeds양념 들깻가루(15g)
    15 g

Nutrition per serving

343kcal
3.99gCarbs
5.37gProtein
3.63gFat
778mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

  1. Blanch the canned ham once and soak it in milk. Lightly blanch the konjac noodles in boiling water with vinegar.
  2. Coarsely julienne the onion, tear the oyster mushrooms, cut the shiitake mushrooms along their shape, trim the ends of the enoki mushrooms, and slice the cheongyang chili pepper and red chili pepper on the diagonal.
  3. Cut the potato, radish and tofu 0.5cm thick, slice the zucchini into half-moons, and julienne the perilla leaves and soak in cold water to remove the sharpness.
  4. Add the dried kelp to the beef bone broth, boil, and let it cool slightly.
  5. Mix the ground pork with the minced green onion, minced garlic, ground black pepper and salt to make meatballs, coat with flour and beaten egg, and pan-fry in a pan with cooking oil (5g).
  6. Arrange the ingredients nicely in a pot, pour in the beef bone broth and boil, then finish by adding the crown daisy and ground perilla seeds.
💡 TipInstead of high-sodium kimchi and gochujang, beef bone broth and cheongyang chili pepper are used to lower saltiness while giving a spicy, clean taste, reducing sodium intake.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.

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