Soup & Stew

Nagasaki-Style Budae-jjigae

Name: Nagasaki-Style Budae-jjigae
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 30 g Canned ham; 100 g Milk; 50 g Konjac noodles; 30 g Onion; 25 g Oyster mushrooms; 10 g Shiitake mushrooms; 30 g Enoki mushrooms; 5 g Cheongyang chili pepper; 5 g Red chili pepper; 30 g Potato; 30 g Korean radish; 40 g Tofu; 30 g Korean zucchini; 3 g Perilla leaves; 10 g Crown daisy (ssukgat); 20 g Ground pork; 5 g Green onion, minced; 5 g Minced garlic; 1 g Ground black pepper; 1 g Salt; 10 g All-purpose flour; 20 g Egg yolk; 300 g Beef bone broth (sagol); 5 g Dried kelp (dasima); 15 g Perilla seed powder

나가사키부대찌개

A milky-white army base stew made with beef bone broth, ham, konjac noodles, vegetables and pan-fried pork meatballs, finished with perilla seed powder. Bone broth and cheongyang chili replace high-sodium kimchi and gochujang for a clean, spicy kick with less salt.

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

📝 Step-by-Step Instructions

Blanch the ham once and soak it in the milk. Briefly blanch the konjac noodles in boiling water with a splash of vinegar.

Cut the onion into thick strips, tear the oyster mushrooms, slice the shiitake, trim the ends of the enoki, and slice the chilies diagonally.

Slice the potato, radish and tofu 0.5 cm thick, cut the zucchini into half-moons, and julienne the perilla leaves and soak them in cold water to remove their sharpness.

Simmer the kelp in the bone broth, then let it cool slightly.

Mix the pork with the green onion, garlic, pepper and salt and shape into meatballs. Coat in flour and egg yolk and pan-fry in a pan with 5 g of oil.

Arrange the ingredients neatly in a pot, pour in the bone broth and bring to a boil, then finish with the crown daisy and perilla seed powder.

📊 Nutrition Facts (per serving)

342.7Calories (kcal)

3.99 gCarbs

5.37 gProtein

3.63 gFat

778 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.