Ujeongbu budaejjigae uses ham, sausage, and chopped beef as the main ingredients, along with seasoning, kimchi, chili paste, and vegetables, to create South Korea’s best fusion dish. Despite its affordable price, its taste is second to none. In other words, Uijeongbu budaejjigae is the best fusion dish merging the taste of the east and west and loved by both Korean and foreign tourists as well as by the local residents.
Origin of Uijeongbu Budaejjigae
In the 1960s, when Korea was experiencing economic difficulties, there were many U.S. Army troops in Uijeongbu. There was not much to eat at the time, and the Western ingredients like ham, sausage, bacon, etc. were too greasy for the Koreans to eat as they were, so the Koreans mixed them with kimchi, chili paste, rice cake, and fresh vegetables and cooked them all together to make a soup, which became Uijeongbu budaejjigae.
The name budae means “troop,” and budaejjigae was futher developed to become today’s Uijeongbu budaejjigae. The spicy soup is made by boiling beaf meat for a long time, and gooey noodles add to the special taste of the soup.