Samgyetang-style Army Base Stew (Samgye Budae Jjigae)

Photo: Korea Ministry of Food and Drug Safety

Samgyetang-style Army Base Stew (Samgye Budae Jjigae)

Name: Samgyetang-style Army Base Stew (Samgye Budae Jjigae)
Cuisine: South Korea
Ingredients: 100 g chicken breast (100g); 20 g carrot (20g); 6 g red chili pepper (6g); 6 g green chili pepper (6g); 6 g green onion (6g); 4 g crown daisy (ssukgat) (4g); 14 g shiitake mushrooms (14g); 60 g zucchini (60g); 40 g kimchi (40g); 40 g enoki mushrooms (40g); 21 g glass noodles (dangmyeon) (21g); 40 g mung bean sprouts (40g); 40 g rice cakes (tteok) (40g); 10 g Broth: Korean angelica root (danggwi) (10g); 20 g jujube (20g); 30 g Siberian ginseng bark (ogapi) (30g); 20 g glasswort (hamcho) (20g); 5 g Seasoning sauce: mustard powder (5g); 20 g gochugaru (Korean chili flakes) (20g); 5 g soybean powder (5g); 5 g rice bran (5g); 3 g minced garlic (3g)

삼계부대찌개

Soup & stew · Boiled

Soups & stewsCourse

300kcal · per serving

5/5Spice

No porkGluten-free

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Recipe

Samgyetang-style Army Base Stew (Samgye Budae Jjigae)

🌶 Spicy 5/5No porkGluten-freeContains: soy, fish

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

chicken breast닭가슴살(100g)
100 g
carrot당근(20g)
20 g
red chili pepper붉은 고추(6g)
6 g
green chili pepper풋고추(6g)
6 g
green onion대파(6g)
6 g
crown daisy (ssukgat)쑥갓(4g)
4 g
shiitake mushrooms표고버섯(14g)
14 g
zucchini애호박(60g)
60 g
kimchi김치(40g)
↔ No kimchi? Store-bought kimchi works well. For cooking, older and more sour kimchi tastes better. Sauerkraut with a little gochugaru is a last resort.
🛒 Where to buy: Refrigerated section of many supermarkets, Korean grocery stores
40 g
enoki mushrooms팽이버섯(40g)
40 g
glass noodles (dangmyeon)당면(21g)
21 g
mung bean sprouts숙주(40g)
40 g
rice cakes (tteok)떡(40g)
↔ No rice cakes (tteok)? No rice cakes? Use gnocchi for a similar chew, or thick udon noodles.
🛒 Where to buy: Korean grocery stores (fresh or frozen); some Asian supermarkets
40 g
Broth: Korean angelica root (danggwi)육수 당귀(10g)
10 g
jujube대추(20g)
20 g
Siberian ginseng bark (ogapi)오가피(30g)
30 g
glasswort (hamcho)함초(20g)
20 g
Seasoning sauce: mustard powder양념장 겨자가루(5g)
5 g
gochugaru (Korean chili flakes)고춧가루(20g)
↔ No gochugaru (Korean chili flakes)? Mix 2 parts sweet paprika with 1 part cayenne or red pepper flakes. Less smoky and a bit hotter, so start with half.
🛒 Where to buy: Korean or Asian grocery stores (H Mart, Lotte Plaza), the international aisle of large supermarkets, or online
20 g
soybean powder콩가루(5g)
5 g
rice bran쌀겨(5g)
5 g
minced garlic다진 마늘(3g)
3 g

Nutrition per serving

300kcal

8.26gCarbs

4.46gProtein

0.09gFat

163.6mgSodium

Steps

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

Put the broth ingredients in a pot and boil for 20 minutes to make the broth.
Finely chop the chicken breast and carrot, shape them, and steam in a steamer with rising steam.
Slice the chili peppers and green onion on the diagonal, cut the crown daisy, shiitake mushrooms, zucchini and kimchi into bite-size pieces, and trim the base of the enoki mushrooms.
Blanch the glass noodles and mung bean sprouts in hot water.
Mix the seasoning sauce ingredients and add the broth (13g) to make the seasoning sauce.
Put the prepared ingredients in a pot, pour in the broth, add the seasoning sauce, and boil to finish.

💡 TipMustard powder and soybean powder are used in the seasoning sauce instead of gochujang to reduce sodium.

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.