Name: Budae Jjigae (One-Pot Korean Army Stew) Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean
Ingredients: 1/2 can Spam, sliced; 10 mini sausages or 2 hot dogs, diced or sliced; 1/2 block soft or firm tofu, sliced; 1/2 onion, sliced; 1 bunch enoki mushrooms; 1/2 cup kimchi; 1 green onion, chopped; 5 cloves garlic, minced; 1/2 cup rice cakes; 1 pack instant ramen noodles; 2 slices American cheese; 2 tbsp Gochugaru (Korean chili flakes); 1 tbsp Gochujang (Korean chili paste); 1 tbsp soy sauce; 1 tbsp mirin; 2 tsp sugar; 1/8 tsp black pepper; 1 liter chicken stock or anchovy stock

Jump to Recipe

Introduction

Budae Jjigae, also known as Korean Army Stew, is a hearty one-pot dish combining savory meats, spicy broth, and chewy noodles. This fusion stew is both comforting and flavorful, perfect for sharing on a chilly day.

A black pot filled with spicy orange broth holds three layers of food: on the top layer, yellow curly noodles lift upward held by a pair of dark brown chopsticks in a woman's hand, showing their soft and slightly oily texture; below are soft white tofu cubes and light beige kimchi with reddish spice flakes scattered. The bottom layer shows brown mushrooms and some green onion slices floating in the broth. In the background on a white marbled surface, there is a small white bowl with chopped green onions and a red container of seasoning paste. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 can Spam, sliced
10 mini sausages or 2 hot dogs, diced or sliced
1/2 block soft or firm tofu, sliced
1/2 cup rice cakes
1/2 onion, sliced
1 bunch enoki mushrooms
1/2 cup kimchi
1 green onion, chopped
1 pack instant ramen noodles
2 slices American cheese
5 cloves garlic, minced
2 tbsp gochugaru (Korean chili flakes)
1 tbsp gochujang (Korean chili paste)
1 tbsp soy sauce
1 tbsp mirin
2 tsp sugar
1/8 tsp black pepper
1 L chicken stock or anchovy stock

Instructions

Step 1: Prepare the sauce by mixing minced garlic, gochugaru, gochujang, soy sauce, mirin, sugar, and black pepper in a bowl. Set it aside.
Step 2: In a shallow pot, arrange the Spam, sausages, tofu, rice cakes, onion, enoki mushrooms, and kimchi. Pour the sauce and chicken stock over the ingredients. Cover with a lid and bring the stew to a boil over high heat.
Step 3: When the stew starts boiling, add the ramen noodles and place the American cheese slices on top. Cover the pot again and let it cook for a few minutes until the noodles are tender.
Step 4: Remove the lid, garnish with chopped green onion, and serve hot. Enjoy with steamed rice if desired.

Tips & Variations

Substitute the Spam and sausages with other meats like ham or bacon based on preference.
Add vegetables such as cabbage or zucchini for extra nutrition and texture.
Adjust the level of spiciness by adding more or less gochugaru and gochujang.
For a vegetarian version, use vegetable stock and replace meat with mushrooms or tofu varieties.

Storage

Store leftover Budae Jjigae in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or microwave, adding a little water or stock to regain the original broth consistency.

How to Serve

A close-up of a black pan filled with spicy ramen soup showing a rich orange-red broth. On top, there is a thick layer of cooked curly yellow noodles mixed with chunks of browned meat and soft translucent onion slices. The noodles and meat are partially submerged in the broth, which has an oily surface. Scattered green chopped scallions sit on top, adding freshness and color contrast. The dish is set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What can I use if I don’t have gochujang or gochugaru?

You can substitute gochujang with a mix of chili paste and a bit of miso for depth, and use regular chili flakes mixed with smoked paprika if gochugaru is unavailable. However, the authentic flavor might vary.

Can I make Budae Jjigae less spicy?

Yes, simply reduce the amount of gochugaru and gochujang in the sauce. You can also add more broth or water to dilute the spiciness while keeping the stew flavorful.