Budae Jjigae (Korean Army Stew)
Budae Jjigae, the popular Korean Army Stew, is a spicy, hearty, and comforting Korean-American fusion dish. Loaded with Spam, sausage, kimchi, and ramen, it’s the perfect hot pot to share with family and friends.
“Made the stew a few days ago. It was a total hit. Pan was licked clean in no time. We will definitely be having this again. Extremely convenient. Perfectly spiced, the umami was oooooo mama”
SuZQ
A steaming pot of Budae Jjigae, or Korean Army Stew, is impossible to resist. This bold, spicy, and hearty stew is packed with umami-rich flavors, featuring a savory broth with ingredients like Spam, sausage, and kimchi.
Back in my college days in Seoul, my friends and I would often travel to Uijeongbu, the birthplace of Budae Jjigae, in search of the best bowl. It was a humble dish back then, but who could have guessed it would become one of the most beloved Korean stews, enjoyed by people around the world today?
History of Budae Jjigae
Budae means military base in Korean, and Jjigae means stew. Together, they create “Army Base Stew,” a dish with a rich history.
This army stew was born after the Korean War in 1953, when food was scarce. People used surplus canned meats from U.S. military bases, mixing them with traditional Korean ingredients to create this flavorful fusion dish.
Over time, it grew from a simple meal into an iconic Korean dish. Even Anthony Bourdain tried it on his show Parts Unknown, recognizing its unique history and taste. For many Koreans, Budae Jjigae brings back memories of tough times and the comfort of shared meals.
Army Stew Ingredients
While the ingredient list might seem extensive, it offers flexibility. Adapt it to available ingredients or personal preferences. After all, the best recipes are often the ones you make your own.
Essential ingredients
- Spam: Choose for low-sodium
- Pork & beans: An integral part for that signature taste of army base stew.
- Hot dogs and/or sausage: more processed meat to make it hearty and add umami flavor.
- Kimchi: Sour kimchi is what makes this stew “fusion”.
- Stock: Chicken stock lends depth. Use low sodium chicken stock.
Popular Additions (Optional)
- Protein: Pork belly or ground pork.
- Tofu: Soft tofu, it soaks in flavors brilliantly.
- Instant ramen noodles: Preferably Korean ramen noodles.
- Cheese: Cheddar’s my pick, but American cheese works too.
- Aromatics: Onions, green onions.
- Mushroom: Any mushroom of your choice. I used oyster mushroom.
Budae Jjigae Seasoning Sauce
Since the add-ins are common ingredients, the key to making the best Budae Jjigae lies in the seasoning sauce that flavors the broth. Gochugaru (Korean chili flakes), gochujang (chili paste), and soy sauce add depth and layers of umami to the stew.
How to make Budae Jjigae (Army Stew)
1. Prepare the sauce: Blend the chili flakes, gochujang, soy sauces, garlic, and pepper. Keep aside.
2. Layer the Ingredients: Start by placing onions at the bottom of a shallow pot, then layer your chosen ingredients on top. I use the same pot I used to make my Beef bulgogi hotpot, and it works perfectly!
3. Add noodles and stock: Add noodles, cheese, and the prepared sauce. Pour stock just enough to cover the ingredients.
Note: Adding plain water results in bland tasting broth. I recommend using low-sodim (or no-salt) chicken stock instead of water to add more umami and depth to the flavor. If you prefer thick and rich flavor of the soup, try with Korean oxbone soup broth.
4. Boil: Place the pan on the stove (I recommend using a portable burner right on the table) and bring the stew to a boil. Reduce the heat to low and simmer. Stir the seasoning paste to distribute it throughout the stew.
5. Stir and simmer: Stir ramen noodles (or other noodles of your choice) to cook evenly in the simmering stock.
Serving Suggestions
Budae Jjigae is best enjoyed fresh and hot, straight from the stove. To fully experience its rich flavors and textures, start by eating the noodles first while they’re still chewy. If left in the broth for too long, they can become too soft.
Make sure to serve the stew piping hot, as the heat enhances both its aroma and taste. Pair it with a bowl of steamed rice to balance the savory broth and make the meal more satisfying.
Recipe Success Tips
- Make your budae jjigae in a large, shallow pan to hold all the ingredients.
- I usually use store-bought chicken stock (low-sodium) which saves time.
- Alternatively, try the homemade dried kelp & anchovy stock or beef (ox bone) stock.
- Cook your Korean stew on a portable burner right at the table, and have people pick out what they like to eat while the stew is simmering. (Most of the ingredients don’t take long to cook)
- Remember, noodles absorb liquid. Eat the noodles first and refill with extra stock if needed.
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Budae Jjigae (Korean Army Stew)
Ingredients
Budae jjigae sauce
- 3 tbsp Korean chili flakes (gochugaru)
- 1 tbsp Korean chili paste (gochujang)
- 2 tbsp Korean soup soy sauce (gukganjang)
- 1 tbsp soy sauce
- 1 tbsp minced garlic
- 1/2 tsp black pepper
Budae jjigae hot pot
- 12 oz (340 g) can Spam, sliced
- 8 oz (227 g) can pork and beans
- 4.6 oz (130 g) can Vienna sausage, drained
- 3 hot dogs, sliced in half
- 1 lb (450 g) firm tofu, sliced
- 2/3 cup (160 ml) sour kimchi, sliced
- 1/2 onion, sliced
- 3 oz (85 g) mushroom, sliced
- 4 cup (960 ml) chicken stock, low sodium
- 1 instant ramen noodles, noodles only
Optional ingredients
- 1 slice cheddar cheese
- 1/3 lb (150 g) ground pork
- 6 frozen dumplings
- 3 oz (85 g) rice cake rounds
- 1/2 Asian leek, sliced
Equipment
Instructions
- To prepare Budae jigae sauce, mix together Korean chili flakes (gochugaru), gochujang, soy sauces, garlic, and pepper in a small mixing bowl; set aside.
- To arrange ingredients in a pan, put slices of onion on the bottom of a shallow pan. Arrange the jjigae fillings (Spam slices, hot dogs, sausage, tofu, mushroom, kimchi, and etc) as you please.
- Add instant ramen noodles, cheese and the seasoning paste. Pour in enough stock to barely cover everything.
- Place the pan on the stove (I recommend using a portable burner right on the table) and bring the stew to a boil. Reduce the heat to low and simmer. Stir the seasoning paste to distribute it throughout the stew. Stir ramen noodles to cook evenly in the simmering stock.
- Serving Tip: When the ramen noodle is soft and chewy, enjoy the noodles first on individual plates or bowls before they get soggy. Then you can serve the stew hot right at the table, dishing out a portion.
Made the stew a few days ago. It was a total hit. Pan was licked clean in no time. We will definitely be having this again. Extremely convenient. And the onions retain a nice crunch nestled under everything else (I used a bit more 🙂 )
Perfectly spiced, the umami was oooooo mama 🙂
Thank you for sharing!
I am so happy to hear that. Thank you for the comment.
Anything with tofu I love!!! This is gonna be yummy!!!!!
Thank you for sharing this recipe and for sharing the history and meaning behind it.
My step-grandfather served with the US Army in Korea and he never understand why I had such admiration for Korea. He never saw the vibrant and prosperous South Korea that I visited, all that he remembered was the suffering and privation of the Korean people as you describe above. It pained him for years to remember the hunger that he saw.
My mother cooked recipes from the Depression and from the rationing years of WWII that she learned from her mother. And I cook them too and explain to my children where they come from.
On a lighter note, I love natural “fusion” recipes like this. Sharing, adapting, and finding something new – I think this is why we all meet on blogs like this!
Tamar, what a sweet story that is? It is so nice that you were able to hear from your grandfather about the Korean war and what he experienced. I also had my grandmother-in law who grew up in depression time and helped raising 8 brothers. She was one of the most frugal person I have encountered. I learned a lot about being thrifty and frugal. We live in time of abundance and often forget about tough time that previous generation had gone through. A lot of lessons to learn for us.
This is an amazing Stew Holly, I’ve cooked it countless times at it is always so comforting. Thanks for sharing your version! Hope you are doing well.