17.012 Bacon Jjigae (Budae Jjigae)

Cycle 17 – Item 12

Post 5,856

17 (Sat) January 2026

Bacon Jjigae (Budae Jjigae)

3.0

from Hamjji wa Baejji

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with W and IZ

After dinner last night (see generally 17.011 Kimchi Samgyeop Duruchigi), KIT gave me 2 big bags full of food to take home (as if to compensate for overcharging me): 2 home kits for budae jjigae + kimchi + sausages + leftover/uncooked shrimp.

Including knackers (pork) + Boston Hot Sausages (pork, beef) + budae jjigae sausages (chicken, pork).
My second favorite kimchi in the world (see generally 7.301 The Kimchi).

Not a big fan of budae jjigae, which I just had a few days ago (see most recently 17.009 Budae Jjigae) – to put that into perspective, in the 5.5 years that we’ve been back in Korea, I’ve had budae jjigae on only one other occasion, and only because IZ had wanted to try making it (see generally 15.309 Budae Jjigae).

The kit comes with sausages + bacon + cheese + scallions + bean sprouts + sauce base + kimchi + stock (+ baked beans + minced garlic + minced chilies, which I didn’t realize until after the fact).

At the restaurant, the basic ham jjigae (10,000 per portion) comes with sliced sausages (no ham), while the bacon jjigae (11,000 per portion) also includes a few slices of bacon (made in-house).

I added dubu.

It was good.  The different types of sausage each contributed their own taste and texture, and the smokiness of the bacon added an extra depth of flavor.  And as the name “ham/bacon jjigae” would suggest, the dish is all about the meats, unlike a typical budae jjigae, which is a hodgepodge of many other ingredients, such as vegetables and rice cakes etc.

(See RESTAURANTS IN KOREA)

(See GLOBAL FOOD GLOSSARY)

(See HANSIK)

(See BOOZE)

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