Name: Budae Jjigae (Korean Army Stew) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean
Ingredients: ½ can spam, sliced; 10 mini sausages or 2 hot dogs, diced or sliced; ½ block soft or firm tofu, sliced; ½ cup rice cakes; ½ onion, sliced; 1 bunch enoki mushrooms; ½ 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; ⅛ tsp black pepper; 1 liter chicken stock or anchovy stock

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Introduction

Budae Jjigae, often called Korean Army Stew, is a comforting one-pot dish that combines savory meats, spicy broth, and chewy noodles. It’s perfect for sharing and easy to customize with your favorite ingredients.

A close-up of a black pot filled with bright orange-red spicy broth with visible chili flakes and oil, containing soft, curly yellow noodles being lifted by black chopsticks held by a woman's hand from the top right. The soup has several layers: the noodles on top showing a wavy texture, chunks of pale beige tofu and light brown mushrooms spread around, and pieces of white cabbage and green onions scattered throughout. The base layer is the rich, slightly oily orange broth. In the blurred white marbled background, there is a small white bowl with green chopped herbs and a red container with Korean writing. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ can spam, sliced
10 mini sausages, or 2 hot dogs, diced or sliced
½ block soft or firm tofu, sliced
½ cup rice cakes
½ onion, sliced
1 bunch enoki mushrooms
½ cup kimchi
1 green onion, chopped
1 pack instant ramen noodles
2 slices of American cheese
For the sauce:
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
⅛ tsp black pepper
1L 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 spam, sausage, tofu, rice cakes, onion, enoki mushrooms, and kimchi. Pour the sauce and chicken broth over the ingredients. Cover with a lid and bring to a boil over high heat.
Step 3: Once boiling, add the ramen noodles and American cheese slices. Cover the pot again and cook for a few minutes until the noodles are tender and the cheese has melted.
Step 4: Remove the lid, garnish with chopped green onions, and serve hot. It pairs wonderfully with steamed rice if you like.

Tips & Variations

Use firm tofu for a meatier texture or soft tofu for a silky feel.
Add other vegetables like cabbage or mushrooms for more variety.
Adjust the spice level by adding more or less gochugaru and gochujang.
Try substituting rice cakes with sliced potatoes for a different chewiness.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen the stew if it has thickened.

How to Serve

A close-up view of a black round pan filled with a rich, orange-red spicy soup base. The dish has three main layers: the bottom layer is the broth, bubbling and bright with a smooth texture; the middle layer consists of curly, yellow cooked ramen noodles that soak up the broth; the top layer is scattered with chopped bright green spring onions, adding a fresh contrast. Additional ingredients like light-colored tofu pieces and translucent onion slices are slightly visible beneath the noodles, blending into the broth. The pan sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Budae Jjigae without spam or sausages?

Yes, you can substitute with other proteins like sliced chicken, tofu, or mushrooms to suit your preferences or dietary needs.

What if I don’t have gochugaru or gochujang?

You can use a mix of crushed red pepper flakes and a small amount of miso paste or chili paste as a substitute, but the flavor will be less authentic.