Isn't all budaejjigae pretty much the same if you just add a lot of ham?

Most people think budaejjigae is just a dish where you boil ham, sausage, and kimchi together. But...

"Why doesn't it taste like the one I had at the restaurant when I cook it at home?"

"It's delicious at first, but as I eat more, it gets too salty and intense."

"There's plenty of ham and sausage, but the broth is lacking..."

Have you ever had these thoughts?

We also had the same concerns while making and selling budaejjigae for a long time.

So we thought about it.

"Isn't the taste of budaejjigae determined not by the amount of ham, but by the broth?"

That question is where Bujji University Budaejjigae began.

A flavor discovered after making budaejjigae for over 10 years.

We have been running a budaejjigae specialty restaurant for over 10 years.

We have made budaejjigae for countless customers,

prepared ingredients every day,

checked the level of kimchi fermentation,

and adjusted the ratio of seasonings,

while constantly pondering one thing.

"What kind of budaejjigae makes customers enjoy the broth until the very last drop?"

Ham and sausage are essential in budaejjigae.

But you can't make a good broth with just ham and sausage.

The tanginess of kimchi, the freshness of vegetables, the savory taste of the sauce, and the rich flavor from ham and sausage.

Only when these ingredients come together is a bowl of budae-jjigae truly complete.