Budae jjigae

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Budae jjigae

Budae jjigae
Korean name
Hangul 부대찌개
Hanja 찌개
Revised Romanization budae jjigae
McCune–Reischauer pudae tchigae

Budae jjigae (Korean pronunciation: [pudɛ tɕ͈iɡɛ]; lit. "army base stew") is a sort of jjigae (a thick Korean soup similar to a Western stew). Soon after the Korean War, meat was scarce in Seoul, South Korea. Some people made use of surplus foods from U.S. Army bases around the Uijeongbu area such as hot dogs and canned ham (such as Spam) and incorporated them into a traditional spicy soup flavored with gochujang (red chili paste), and kimchi.

Budae jjigae is still popular in South Korea, and the dish often incorporates more modern ingredients such as instant ramen noodles and even sliced American cheese. Other ingredients may include ground beef, sliced sausages, beans, minari (dropwort), onions, green onions, tteok, tofu, chili peppers, ramyun, sliced cheese, macaroni, garlic, mushrooms and vegetables in season.

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[edit] Origin

The dish originated during the Korean War, and for a time afterwards, when people had little to eat. Most people had to fill their stomachs with the food distributed on the street called Kkulkkuli juk (meaning "pig's gruel"). People made this dish by combining leftover Spam and hot dogs from U.S. Army restaurants and whatever else was available. All the leftovers were combined with water in a large pot and boiled.[1] - The dish is also referred to as Johnson Tang (존슨 탕), combining the surname of Lyndon B. Johnson and tang (, ) a word meaning soup.[2] The city of Uijeongbu, which is bordered by Seoul to the south and has many army bases, is famous for its budae jjigae. In the late 20th century, the city of Uijeongbu has stipulated that the dish be referred to as Uijeongbu jjigae, though not many restaurants follow this guideline. Nonetheless, some restaurants call their product "Uijeongbu budae jjigae" for added authenticity.

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