Budae jjigae recipe adapted to Peruvian cuisine
This hearty and spicy stew is a perfect representation of the culinary diversity and creativity that Peruvian cuisine has to offer.
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Ingredients
- 2 cups (470ml) chicken broth
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon aji amarillo paste
- 1 tablespoon tomato paste
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1 cup (185g) cooked quinoa
- 1 cup (150g) Peruvian corn kernels
- 1 cup (150g) sliced cooked sausage
- 1 cup (150g) sliced cooked chicken
- 1 cup (150g) sliced cooked pork
- 1 cup (150g) sliced cooked beef
- 2 cups (470ml) water
- Salt
- pepper
- Fresh cilantro, chopped (for garnish)
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