Budae jjigae, commonly called Korean army stew, is a hearty, spicy Korean stew that developed after the Korean War. It’s beloved for being flexible—you can add or omit ingredients to suit your tastes. The backbone of the stew’s flavor comes from gochujang and gochugaru, which deliver heat, umami, and a touch of saltiness.
History of Korean army stew (budae jjigae)
Budae jjigae traces its origins to the difficult years after the Korean War when food was scarce and many people relied on whatever ingredients were available. That era led cooks to incorporate surplus and donated foods, including processed American items. Today, the dish reflects that history through ingredients like canned spam and American-style cheese, combined with traditional Korean seasonings.
My favorite Korean army stew ingredients
Spam
Spam is a canned, processed pork product that is salty and savory. It pairs exceptionally well with rice and noodles and adds a nostalgic, satisfying savor to the stew. Slice it thin for even cooking and a pleasant texture in every bite.
Enoki mushrooms
Enoki mushrooms are ideal for budae jjigae because they soak up broth and flavors. When cooked, they become tender and absorbent, adding a delicate texture that contrasts nicely with meat and processed ingredients.
Medium firm tofu
Medium-firm tofu contributes a gentle, silky texture and mild flavor that balances the stew’s richer, saltier components. It holds its shape while still taking on the taste of the broth.
Hot dogs
Hot dogs add extra saltiness and a familiar, comforting flavor. Thinly sliced, they cook quickly and are a classic addition to many home-style versions of this stew.
Ingredients for Korean army stew base
- 2 tbsp gochujang (Korean chili paste): a fermented paste that provides depth and is essential for authentic flavor.
- 2 tbsp gochugaru (Korean chili flakes): they add brightness and a subtle smokiness to the broth.
- 2 tbsp cooking wine (not rice wine or vinegar)
- 1 tbsp soy sauce for umami and seasoning
- 1 tbsp minced garlic (add more if you like a stronger garlic flavor)
- ½ tbsp sugar to balance the salt and spice
- 4 cups (about 1 L) chicken stock for a rich, savory base
Korean Army Stew (Budae Jjigae)
Prep: 15 mins Cook: 15 mins Total: 30 mins
This comforting stew is ideal for sharing and easily adapts to feed a family. It combines spicy, savory, and creamy elements for a deeply satisfying bowl.
Ingredients
Sauce for Stew
- 2 tbsp gochujang
- 2 tbsp gochugaru
- 2 tbsp cooking wine
- 1 tbsp soy sauce
- 1 tbsp minced garlic
- ½ tbsp sugar
Ingredients In Stew
- ½ can spam, thinly sliced
- 2 hot dogs, thinly sliced
- ¼ cup kimchi
- ¼ block medium firm tofu
- ¾ cup rice cakes
- enoki mushrooms
- 1 L chicken stock (adjust as needed)
- 1 package ramen noodles
- 2 slices American sliced cheese
- green onions, for garnish
Instructions
- Combine all “sauce for stew” ingredients in a bowl to make a smooth paste.
- Prepare the remaining ingredients by slicing spam, hot dogs, tofu, and arranging kimchi, rice cakes, and enoki mushrooms. Aim for similar-sized pieces so they cook evenly.
- In a deep pan, arrange the prepared ingredients and add the sauce. Distribute the sauce so it will dissolve into the broth once heated.
- Pour in chicken stock until the pan is about three-quarters full. Heat over high heat and bring to a gentle boil.
- Add the ramen noodles and place the American cheese slices on top. Let the noodles cook through, and allow the cheese to melt into the broth for a creamy finish.
- Once the noodles are cooked, garnish with green onions. Serve hot and enjoy directly from the pot or ladled into bowls.
Additional Info
Course: Lunch, Dinner Cuisine: Korean
If you enjoyed this recipe, try exploring other Korean favorites such as:
- Korean beef short ribs
- Shrimp toast