Budae Chigae used to be one of my all time favorite things to order at a local Korean bar. I genuinely believe that Korean bars make the most delicious Korean food. The BEST kimchi chigae, the BEST tteokbokki, and the BEST budae chigae.
![Budae Chigae 2](https://thekoreanvegan.com/wp-content/uploads/2021/01/Screen-Shot-2021-03-18-at-1.20.43-PM-1024x576.png)
For me, the challenge was trying to come up with a way to recreate the spicy, salty, umami packed broth, and I decided to just blend up a bunch of spices in my spice rack. Of course, if you’re not a snob, you can also just use the spice packet that comes with the ramen noodles we add at the end, lol. But, tbh, some ppl are not comfortable using a spice packet without really knowing what’s in them, so that’s why I came up with my own! And I’m pretty darn proud of it!
![Budae Chigae 3](https://thekoreanvegan.com/wp-content/uploads/2021/03/Screen-Shot-2021-03-18-at-12.53.36-PM-1-1024x576.png)
Budae Chigae is known to be meat heavy. I threw in some Field Roast sausage for that part. Anyway, it’s pretty spicy, so make sure to have a glass of water handy when you eat this. Also, you should probably eat it with rice (that’s how we ate it).
![Budae Chigae 4](https://thekoreanvegan.com/wp-content/uploads/2021/03/Screen-Shot-2021-03-18-at-1.21.11-PM-1024x576.png)
![Budae Chigae 5](https://thekoreanvegan.com/wp-content/uploads/2021/01/Screen-Shot-2021-03-18-at-1.20.55-PM.png)
Budae Chigae
Ingredients
Spice Blend
- 1/2 tsp paprika
- 1/4 tsp cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp gochugaru
- 1/2 tsp nutritional yeast
- 1/4 tsp turmeric
- 1/2 tsp mushroom powder
- 1/2 tsp chili powder
- 1/2 tsp kelp powder
Stew
- 1 tbsp extra virgin olive oil
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1/2 onion, sliced
- 2 scallions, cut into 2-inch length pieces
- 1/2 zucchini, sliced
- 1/2 cup julienned cabbage
- 1/2 carrot, sliced
- 1 sausage, sliced
- 1/2 cup ricecakes (tubes)
- 3 to 4 frozen dumplings
- 2 tbsp soy sauce
- 1/2 cup kimchi
- 2 tbsp kimchi juice
- 2 tbsp gochujang
- 2 cups water
- 1 packet ramen noodles
- 1 16 oz box tofu
Gyerranmari
- 3/4 cup JUSTEgg
- 1 tsp salt
- 1 slice cheese
- 1 sheet nori, divided in half
- 1 tbsp olive oil
Instructions
- Make the Gyerranmari: Add 1 tablespoon of oil to a small pan over medium-high heat. Pour in 1/2 cup of liquid egg replacer. Add 1/2 teaspoon of sat. Add 1/3 to 1/2 slice of cheese, followed by 1/2 sheet of nori. When egg is halfway cooked, roll the egg up like a crepe. Add 1/4 cup of liquid egg replacer and repeat.
- Mix together the spice blend.
- Add olive oil and sesame oil to a very large and deep pan, over medium heat. Add the spice blend and begin stirring immediately for 1 minute, to allow them to bloom (but not burn!).
- Arrange all of the vegetables, rice cakes, and dumplings. Add kimchi, kimchi juice, gochujang. Deglace with soy sauce and and add water.
- Add tofu and ramen noodles. Stir the contents of the pan, so that the noodles are submerged.
- Add sliced Gyerranmari to the top of the chigae and cook until the noodles are fully cooked.
- Serve with rice.