Vegan Buddae Jiggae (Army Stew)

Popular comfort dish from Korea, but recreated with a plant-based twist 🌶

Buddae Jiggae, also know as Army Stew, is a popular comfort dish from Korea. It was created during the end of the Korean War and features common US processed foods such as spam, hot dogs, and sliced cheese. But, in Daoeats style, we have converted this beloved dish into a plant-based dish.

Buddae Jiggae is a dish for the soul, warming you up with both it's spice and hot stew. And as summer ends, this is the perfect dish to bring into fall and winter. We can already imagine cooking this after we've finished hitting the slopes during our ski trips. A fast and simple meal that will energize us after our day on the mountain.

While packed with flavor, Buddae Jiggae is also easy to make. The only prep for this dish is washing and cutting your toppings (veggie, tofu, etc.) and mixing your sauce. Then you combine into a shallow pot and allow the heat to do the magic. In addition to being simple to prepare, you can put almost anything into this dish. If you have veggies about to go off, just pop them into this. It is such a simple and fast dish.

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Serving Size: 4-5 people

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Description

Popular comfort dish from Korea, but recreated with a plant-based twist 🌶

Ingredients:

1 block of firm tofu

Handful of AA Choy

5-8 mushrooms

2 cups of rice cakes

1 sliced tomatoes

2-3 cubed potatoes

Handful of soaked vermicelli

4-6 cloves of minced garlic

2-3 sliced scallions

Kimchi*

Sauce:

2 tbsp gochujang

1 tbsp sesame oil

1 tbsp soy sauce

1 tbsp maple syrup (or sugar)

1 tbsp gochugaru (red pepper flakes)

1 tsp salt

3 tbsp water

Instructions:

1. Mix your sauce ingredients together until it creates a slightly thick paste

2. Place your garlic at the bottoms of the dish. Layout your potato, tomato, mushroom, and tofu.

3. Turn the heat to high. Cover everything with 3-4 cups of vegetable broth or water (the veggies should be submerged in the water)

4. Boil for 5-10 minutes or until the potatoes are soft. **

5. Add AA Choy (or other leafy veggies), vermicelli, and rice cakes.

6. Slowly add you paste in and mix in.

7. Top with scallions and sesame seeds. Serve with rice.

Notes

*Just be aware that some kimchi contain animal products (such as anchovy or shrimp)

**Transfer your dish to the portable burner, if you have one, after you’ve cooked the potatoes