Budae jjigae recipe adapted to Mediterranean cuisine

Ingredients

• 2 cups (470ml) vegetable broth
• 1 tablespoon olive oil
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup (200g) cherry tomatoes, halved
• 1 cup (150g) artichoke hearts, quartered
• 1 cup (150g) Kalamata olives
• 200g cooked chicken sausage, sliced
• 200g cooked chicken breast, shredded
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 lemon, juiced
• Salt
• pepper