부대찌개 BUDAE JJIGAE (Army Stew)
During our discussion of the menu, Chef Kim asked if we know about the sad origin of the army stew…
Food was scarce after the Korean War in the 1950s and the Koreans used surplus canned American army rations such as, ham, sausages and baked beans from the army bases to make a stir-fry.
The dish evolved into a stew with gochujang and kimchi added to it and became popular till this day.
At Soul Veggie, our plant-based army stew is mildly spicy and rich in flavour, yet not overly strong in taste.
Chef Kim who values the origin of the cusine recommends that it goes with rice.