Buddae Jjigae is an iconic Korean stew with a spicy, full-bodied flavor. This version pairs beef with a classic Japanese kombu dashi, which brings rich umami. We replace half of the kimchi with large pieces of Napa cabbage for texture and freshness. The brine goes in only after the stew has cooled to 65–70 °C, so the live cultures are preserved. Served with jasmine rice, scallions and sesame seeds.
- Category
- soup
- Portion
- 350 g
- Yield
- 10 servings
- Nature (TCM)
- warming
TCM: Hot chili and beef are strongly warming and support circulation.
Ingredients
Main part
- Ripe kimchi – 500 g (set the brine aside)
- Napa cabbage – 500 g (cut into large pieces)
- Beef (shoulder and/or round) – 800 g (cubed)
- Large onion – 1 (sliced)
- Daikon radish – 400 g (cubed)
- Soy sauce – 2 tbsp
- Sesame oil – 2 tsp (after cooking)
- Gochugaru (Korean chili flakes) – 2 tbsp
- Gochujang and doenjang pastes (mixed together) – 2 tbsp
- Maple or rice syrup – 1 tsp
- Vegetable oil for searing – 1 tbsp
- Jasmine rice – 200 g (dry weight)
Dashi stock
- Kombu – 2 pieces (about 10×10 cm)
- Dried shiitake – 15 g
- Water – 2 l
Method
Making the dashi
- Place the kombu in cold water and let it steep for 30–60 minutes. Then slowly heat the water to about 90 °C – just below a boil – and remove the kombu.
The stew base
- Heat the vegetable oil in a pot. Add the onion and sauté until golden. Add the meat and sear for 2–3 minutes. Stir in the gochugaru, the pastes, soy sauce and syrup.
Simmering
- Add the drained kimchi and Napa cabbage and stir. Pour in enough dashi to cover everything (~1.5 l) and add the daikon. Bring to a gentle simmer and cook for 20–25 minutes – toward the end you can cook uncovered to thicken it.
Finishing with the kimchi brine
- Take the pot off the heat and let the stew cool to 65–70 °C (about 10 minutes), then stir in the reserved brine. Finish with sesame oil and adjust the seasoning as needed.
Jasmine rice
- Rinse the rice and cook it in water at a 1:1.5 ratio until tender (~12 minutes), then let it rest, covered, for 10 minutes.
Serving
Serve in bowls over a base of rice. Garnish each portion of stew with chopped scallions and a sprinkle of sesame seeds. For extra aroma, add a few drops of sesame oil or some cilantro leaves.
Key ingredients
- Beef
- Quality protein, haem iron and B12; slow braising makes it easier to digest.
- Shiitake mushrooms
- Beta-glucans support immunity; natural umami without meat.
- Jasmine rice
- Slightly sticky aromatic rice; naturally thickens soups.
- Onion
- Prebiotic fibre for the gut flora, anti-inflammatory flavonoids.
- Chilli / hot pepper
- Capsaicin — boosts circulation and metabolism; in small amounts supports digestion.
- Sesame seeds
- Calcium, healthy fats and lignans; toasted, they add umami and depth.
- White cabbage
- Fibre and glucosinolates; slow-cooked, it supports digestion and the gut flora.
Why it’s good for the body
- Kimchi brings probiotics, B vitamins and antioxidants.
- Napa cabbage adds fiber, vitamin C and lightness.
- Kombu dashi is a source of iodine and calcium and supports digestion.
- Beef is high in protein.
- Jasmine rice is easy to digest and balances the heat.
Traditional and functional notes on the ingredients — not medical claims.
Notes
- Add the kimchi brine only after the stew has cooled below 70 °C – it helps keep the live cultures alive.
- Maple or rice syrup stands in for sugar – a gentler, natural touch.
- The flavor improves the next day – it keeps best for 3–4 days in the fridge.
- When reheating, don't go above 70 °C, so the microflora survives.