Soup & Stew

Clear Budae-jjigae with Meatballs

Name: Clear Budae-jjigae with Meatballs
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 10 g Oyster mushrooms; 50 g Tofu; 10 g Soybean sprouts; 40 g Napa cabbage; 20 g Water dropwort (minari); 50 g Pork, minced; 50 g Beef, minced; 10 g Soaked glass noodles (dangmyeon); 30 g Joraengi-tteok (twisted rice cakes); 3 g Dried kelp (dasima); 30 g Onion; 20 g Green onion; 30 g Korean radish; 5 g Dried red chili; 2 g Ginger juice; 10 g Green onion, minced; 5 g Minced garlic; 0.1 g Ground black pepper; 0.1 g Salt

맑은부대찌개

A light, clear version of army base stew with beef and pork meatballs, napa cabbage, rice cakes, glass noodles and mushrooms in kelp broth. Napa cabbage and homemade meatballs replace the usual kimchi and ham, lowering the sodium.

🇰🇷 A twist on Budae Jjigae — see the classic army base stew recipe →

📝 Step-by-Step Instructions

Boil the kelp broth ingredients in water to make the broth.

Clear Budae-jjigae with Meatballs — step 1

Tear the oyster mushrooms into strands, slice the tofu, and trim the heads and tails of the bean sprouts.

Clear Budae-jjigae with Meatballs — step 2

Blanch the napa cabbage and water dropwort.

Clear Budae-jjigae with Meatballs — step 3

Knead the pork and beef with the meatball seasoning and shape into meatballs.

Clear Budae-jjigae with Meatballs — step 4

Arrange all the ingredients around a pot, pour in the broth and bring to a boil.

Clear Budae-jjigae with Meatballs — step 5

📊 Nutrition Facts (per serving)

395.9Calories (kcal)

8.67 gCarbs

6.23 gProtein

2.41 gFat

334.9 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.