Budae jjigae (lit. "army base stew") is a jjigae, a thick Korean soup similar to a Western stew. Soon after the Korean War, meat was scarce in Seoul, Korea. Some people made use of surplus foods from US Army bases around the Uijeongbu area such as hot dogs and canned ham (such as Spam) and incorporated it into a traditional spicy gochujang soup.Budae jjigae is still popular in South Korea, and the dish often incorporates such more modern ingredients such as instant ramen noodles and even sliced American cheese. Other ingredients may include ground beef, beans, minari, green onions, ddeok, tofu, chili peppers, kimchi, garlic, mushrooms and onions.The city of Uijeongbu, which is north of Seoul and has many army bases, is famous for its budae jjigae.The dish is also referred to as Johnson Tang (존슨탕), combining the surname of Lyndon B. Johnson and tang (탕 / 湯) a word meaning soup.

This has always been a favorite of JollyCook, and what better day to serve up a good helping of corned beef brisket with cabbage and vegetables. Enjoy the Super Bowl!

There's more to Irish food than corned beef and cabbage. From a delicious classic soda bread to a very "spirited" cake, find recipes for your St. Patrick's Day feast here, and satify your inner leprechaun on the day when everyone is Irish, at least for a little while.

I was never a big corned beef and cabbage kind of guy - perhaps I would indulge on St. Patrick’s Day. So I was at the store and they had corned beef on sale - I had a moment so I pondered the possibilities. Here is what I came up with - and what I did:

Fantastic dish for New Years Day or any time of the year.

Even the Simplest of foods can become Gourmet cuisine with a little help from Grey Poupon