Simple Budae Jjigae (Korean Army Stew)
Budae Jjigae is a Korean hot pot made with Spam, sausages, kimchi, and ramen in a spicy broth.
It blends American and Korean flavors and is loved for its hearty, bold taste.
5
30 min
easy
Cooking Order
Ingredients
Basic ingredients
Spam (small size)1 can
Linked sausages4 pieces
Ground beef56.7 g(60g)
Baked beans3 TBSP
Oval rice cakes (tteok)½ cup
Tofu½ block
Green onion½ stalk
Onion⅓ piece
Kimchi (optional)1 cup
American cheese slice1 slice
Store-bought beef stockas needed
Instant ramen noodles (optional)1 package
Beef Seasoning
Soy sauce½ TBSP
Mirin (cooking wine)1 TBSP
Minced garlic1 TSP
PepperTo taste
Broth Sauce (Seasoning Mix)
Korean red chili flakes (gochugaru)2 TBSP
Korean chili paste (gochujang)2 TBSP
Soup soy sauce (or ½ TBSP regular soy sauce)1 TBSP
Minced garlic1 TBSP
Sugar1 TBSP
SaltTo taste
PepperTo taste
Step 1:
Cut the tofu into squares. Slice the green onion diagonally, the onion into thick strips, and chop the kimchi into bite-sized pieces.
Step 2:
Cut the ham into squares and cut the sausages however you like. Marinate the ground beef with the beef seasoning.
Step 3:
In a pot, neatly arrange the ham, sausage, green onion, kimchi, onion, tofu, ground beef, and baked beans in a circle. Mix the seasoning ingredients and pour them on top, then add beef bone broth and bring it to a boil for about 5 minutes.
Step 4:
Add the ramen noodles and cheese, and let it simmer a bit longer until the noodles are cooked.
Step 5:
On low heat, let it reduce to your taste and enjoy! If it's too bland, feel free to add some ramen soup powder.
Editor's Detail
1. Use a Mix of Processed Meats for Authentic Budae Jjigae Flavor
Combine SPAM, hot dogs, and Korean sausage for traditional taste, as budae jjigae originated from using available processed meats during the Korean War era.
2. Layer Ingredients Strategically for Even Cooking
Place dense ingredients like SPAM and sausages at the bottom, then layer kimchi, tofu, and vegetables before adding instant ramen noodles on top for proper budae jjigae texture.
3. Create the Perfect Spicy Broth Base
Mix 2 tablespoons gochujang with 1 tablespoon gochugaru in your broth to achieve authentic budae jjigae heat levels and deep red color that defines this Korean army stew.
4. Add Cheese and Ramen at the Right Time
Add instant ramen noodles in the final 3-4 minutes of cooking, then top with cheese slices in the last minute to prevent overcooking and maintain proper budae jjigae consistency.
5. Use Aged Kimchi and Quality Stock for Maximum Flavor
Well-fermented kimchi provides the tangy depth essential for budae jjigae, while anchovy or chicken stock creates a richer base than plain water for this hearty Korean stew.
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