Sausage and bean stew

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Budae-jjigae means army base stew or sausage stew is a type of jjigae (stew), made with ham, sausage, baked beans, and kimchi. The Korean War was ended by armistice and this dish was created shortly after this happened, from the U.S. army bases they used smuggled surplus food. During the period of the post war impoverishment this dish was born, during the period of rapid growth it continued to be very popular, and today it is still popular.

Uijeongbu is the most famous for the dish budae-jjigae because it is where it was first made, some restaurants specalize in budae-jjigae. Budae-jjigae is now a very popular dish.




500g \ 1 1\4 lbs waxy potatoes cuded

400g \ 1 lb green (string) beans havled

1 onion diced

1 tablespoon butter

1 bay leaf

1 garlic clove crushed

1 tablespoon tomato paste

2 tablespoons flour

750ml \ 3 cups vegetable stock

300g \ 3\4 pound frankfurter sausages white wine vinegar




Saute the onion in hot butter. Stir in the tomato paste, add the flour and continue to saute briefly.

Pour in the stock and add the potatoes, bay leaf and crushed garlic clove. Simmer gently for approxamately 30 minutes.

After 10 minutes, add the green (string) beans. Slice the sausages in bite sized pieces, add them to the stew and continue to cook for a further 5 minutes.

Season the stew with the salt, pepper and vinegar and allow the stew to rest for a few minutes before serving.


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