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          Budae jjigae[Spicy Sausage Stew]
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          • 요약설명 A Tasty Mix of Ham, Sausage and Kimchi

          First created during the Korean War, Budae-jjigae has a relatively short history. Kimchi and Gochujang (red chili paste) are mixed into a broth and boiled with bits of ham, sausage, and baked beans to create this spicy ‘army base stew.’ The stew, despite its names, was enjoyed not by the GIs living on the US Army bases but by those residing in the surrounding areas.

          Budae-jjigae: Born in the City of Uijeongbu
          In the depths of the Korean War, it was relatively easy to find sausage or ham near US Army bases. When such preserved meats, collectively known as ‘army base meat,’ were boiled in a Gochujang broth together with kimchi, the displeasing taste of the excessive fat was minimized and a rather tasty meal could be had. Also dubbed ‘Jonseun-tang’ (Johnson Stew) after the U.S. president, Lyndon B. Johnson, Budae-jjigae is a good example of the Koreans’ particular fondness for spicy broths. When people first tasted ham and sausage, they were fascinated by the taste of these meat products that was so unlike any meat they had ever experienced, but they still found them to be somewhat lacking as an accompaniment to steamed rice. After much painstaking effort, a technique was developed to convert them into a piquant stew, and the rest is history. It is said that Budae-jjigae started out as a buttery stir-fried snack of sausage, ham, cabbage and onions to accompany Makgeolli (Korean rice wine), but later on, Gochujang, kimchi and broth were added to create the taste that is cherished today.

          Uijeongbu’s Budae-jjigae Alley
          The birthplace of the original Budae-jjigae was Uijeongbu, a city defined by its US Army base. One after another, Budae-jjigae restaurants opened and created what is today known as the Uijeongbu Budae-jjigae Alley. Nowadays, the alley has become a tourist spot that even attracts foreign visitors to Uijeongbu.

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