Name: Budae Jjigae (Korean Army Stew) Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 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 L chicken stock or anchovy stock

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Introduction

Budae Jjigae, also known as Korean Army Stew, is a flavorful and hearty one-pot dish that combines savory meats, spicy broth, and comforting noodles. This fusion stew is perfect for sharing and warms you up from the inside out on chilly days.

A close-up view of a bowl filled with a spicy orange-red broth, steaming hot with visible steam rising. The bowl is full of curly yellow ramen noodles centered on the top, surrounded by soft, translucent slices of onion and some pieces of grilled or cooked meat with brown, slightly charred edges around the sides. Fresh green chopped scallions are sprinkled over the noodles and broth, adding a pop of bright green color. The broth looks thick and rich with tiny bits of red chili oil floating on the surface. The bowl itself is white, sitting on a white marbled surface. 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 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
1 L chicken stock or anchovy stock

Instructions

Step 1: In a bowl, mix minced garlic, gochugaru, gochujang, soy sauce, mirin, sugar, and black pepper to prepare the sauce. Set aside.
Step 2: In a shallow pot, arrange spam, sausages, tofu, rice cakes, onion, enoki mushrooms, and kimchi evenly. Pour the sauce and chicken stock over the ingredients.
Step 3: Cover the pot with a lid and bring the stew to a boil over high heat.
Step 4: Once boiling, add the instant ramen noodles and place the American cheese slices on top. Cover again and cook for a few minutes until the noodles are tender.
Step 5: Remove the lid, garnish with chopped green onions, and serve hot. Enjoy with steamed rice if desired.

Tips & Variations

Substitute spam and sausage with other deli meats like ham or bacon for a different flavor profile.
Add extra vegetables such as sliced zucchini or mushrooms to increase nutrition.
For more heat, increase gochugaru or add sliced fresh chili peppers.
Use soft tofu for a creamier texture or firm tofu if you prefer it to hold its shape better.

Storage

Store any leftover budae jjigae in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over medium-low heat, adding a bit of water or stock if the stew has thickened. It is best enjoyed fresh as the noodles can become mushy after storage.

How to Serve

A black round pot filled with spicy orange-red broth with visible oil and chili flakes, containing soft yellow curly ramen noodles being lifted with black chopsticks held by a woman's hand on the right side; inside the broth, there are layers of sliced onions, white tofu blocks, pale beige enoki mushrooms, green onion pieces scattered on top, and slightly wilted green leaves, all sitting on a white marbled surface with a small white bowl of chopped green onions and a red container blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles instead of instant ramen?

Yes, glass noodles or udon can be used, but cooking times may vary. Adjust accordingly to avoid overcooking.

What can I substitute for the anchovy or chicken stock?

If you don’t have anchovy or chicken stock, vegetable broth or water can be used, though the flavor will be milder. Adding dried anchovies or kelp to water can help mimic the savory depth of traditional broth.