Soup & Stew

Crown Daisy Budae-jjigae

Name: Crown Daisy Budae-jjigae
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 30 g Canned ham; 20 g Korean zucchini; 20 g Tofu; 20 g Enoki mushrooms; 5 g Cheongyang chili pepper; 30 g Kimchi; 4 g Crown daisy (ssukgat); 5 g Dried kelp (dasima); 200 g Water; 0.5 g Sugar; 4 g Gochugaru (Korean chili flakes); 2 g Minced garlic; 2 g Gochujang (Korean chili paste)

쑥갓부대찌개

A quick, single-serving army base stew with ham, tofu, zucchini, enoki and kimchi in kelp stock, topped with fragrant crown daisy. The kimchi is rinsed and the ham blanched to lower the sodium.

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

📝 Step-by-Step Instructions

Slice the ham and blanch it in boiling water.

Cut the zucchini into half-moons, slice the tofu thickly, cut the enoki into thirds, and slice the chili diagonally.

Rinse the kimchi and chop it finely.

Mix the seasoning paste.

Briefly boil the water and kelp in a pot to make the stock.

Arrange the prepared ingredients in the stock, add half of the seasoning paste and simmer over medium heat. Add the crown daisy and remaining paste and simmer a little longer over low heat.

📊 Nutrition Facts (per serving)

126.3Calories (kcal)

9.9 gCarbs

6.4 gProtein

6.8 gFat

347.1 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.