Would you eat this "garbage stew"?

You know what they say: One mans garbage is another mans treasure. There is a LOT of cultural shame surrounding budae chigaeit is probably why I never got to eat it when I was growing up. My mom REFUSED to make it and even when I was in college and I asked her about it, she would always be like, WHY would you want to eat THAT? I can understandthis dish, in particular, is directly associated with immense trauma, grief, and, in some ways, the brutality of war and imperialism. But, as a second generation Korean American, my detachment affords me a slightly different perspective. Like so many Korean dishes, I view budae chigae as a testament to Korean resilience and survival.
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As a vegan, its a challenge to make a version of this dish that is meatless. It raises questions regarding authenticity and intention. I like to believe the effort I undertook to understand the origins of this dish, as well as what it means to people like my parents helps to anchor my version as an iteration instead of aberration. It certainly doesnt hurt that my father, the most critical judge of them all, approved!!
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You can find the full recipe (with my own spice blend) and nutritional info on The Kollective, but below is a simplified version:

1tbspextra virgin olive oil3clovesgarlic1/2onion2scallions
1sausage
1/2cupricecakes
3 to 4frozen dumplings
2tbspsoy sauce
1/2cupkimchi
2tbspkimchi juice
2tbspgochujang
2cupswater
1ramen noodles + soup packet
116 oz boxtofu
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Add the oil to a very large, deep pan. Then add everything, including the ramen soup packet, but dont add the noodles and tofu to the pan. Stir everything together. When the broth comes to a boil, add the noodles and tofu. Let it cook until the noodles are done. Enjoy with rice.

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Joanne Lee Molinaro is a Korean American trial lawyer, born and raised in Chicago. Molinaro adopted a plant-based diet in January 2016 and began The Korean Vegan as a passion project later that year. Since then, she has launched a podcast and released a cookbook. She has been featured in Salon, Healthyish by Bon Apptit, The Atlantic, The Kitchn, Thrive, and VegWorld, and on Food Network, CNN, BBC, and CNBC.

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