Korean Army Stew

Featured in: Warm and Comforting Bowls

Budae Jjigae, or Korean Army Stew, represents a fascinating culinary fusion born from necessity that has evolved into one of Korea's most beloved comfort foods. What makes this dish special is its unique origin story, dating back to the aftermath of the Korean War when food scarcity led creative Koreans to incorporate American military base surplus ingredients like spam and sausages into their traditional stews. The genius of Budae Jjigae lies in how it harmoniously combines these Western processed meats with distinctly Korean flavors from gochugaru (chili flakes), gochujang (chili paste), and aged kimchi. The resulting stew offers an incredible depth of flavor with a perfect balance of spicy, savory, and umami notes. Part of the dish's enduring appeal is its communal nature, typically served in a large shallow pot placed at the center of the table where everyone can dive in, creating a shared dining experience that brings people together. Despite its humble origins, this stew has become a staple in Korean cuisine, offering a hearty, satisfying meal that tells the story of cultural resilience and culinary innovation through every spoonful.
sana kitchen chef
Updated on Sat, 15 Mar 2025 01:14:35 GMT
A bowl of soup with noodles, tofu, and vegetables. Pin it
A bowl of soup with noodles, tofu, and vegetables. | recipebyme.com

This vibrant Budae Jjigae brings together an unlikely combination of ingredients into a harmonious celebration of cross-cultural culinary history. Each spoonful delivers layers of flavor—spicy gochugaru heat, fermented kimchi tang, savory processed meats, and the unmistakable richness of melted cheese floating atop a fiery broth. The beauty of this communal dish lies in its contrasting textures and bold flavors that somehow work perfectly together, creating a deeply satisfying meal that invites everyone to gather around the bubbling pot and share in its comforting warmth.

I first encountered Budae Jjigae during a frigid winter evening at a small restaurant in Seoul, where the steaming pot arrived at our table bubbling ferociously. The owner explained how this dish emerged from post-war necessity, when Koreans creatively incorporated American military surplus foods into their traditional cooking. What struck me most was how something born from such difficult circumstances had evolved into such a beloved comfort food. Now whenever I make it at home, that same feeling of warmth and community fills my kitchen as friends gather around the table, chopsticks poised to dive into the bubbling pot.

Broth Foundation

  • Chicken stock: Provides a clean, neutral base that allows other flavors to shine.
  • SPAM: Delivers the signature salty, meaty flavor essential to authentic Budae Jjigae.
  • Aged kimchi: Contributes essential tang and depth to the broth.

Stew Assembly Method

Strategic Ingredient Arrangement:
Place sauce components in the center of your pot where they'll infuse into the broth gradually.
Proper Broth Integration:
Pour stock carefully along the edge of the pot rather than directly over the sauce.
Noodle Timing Precision:
Add ramen noodles only after the broth has come to a full boil to ensure proper cooking.
Cheese Application Technique:
Add cheese slices last, placing them directly on top of hot ingredients to encourage melting.

My Korean friend's grandmother watched skeptically as I attempted to make Budae Jjigae in her kitchen during a visit. Initially concerned about an American preparing this dish, she nodded with growing approval as the pot began to bubble. When we finally sat down to eat, she shared stories of how this stew evolved from difficult times into a celebrated part of Korean cuisine.

A bowl of soup with noodles, meat, and vegetables. Pin it
A bowl of soup with noodles, meat, and vegetables. | recipebyme.com

Cultural Significance Story

This fascinating stew stands as a living artifact of Korean history, emerging from the hardship of the Korean War when food scarcity led to remarkable culinary innovation. Today, Budae Jjigae represents Korean cuisine's adaptability and the remarkable way that necessity drives culinary creativity.

Communal Dining Experience

Transform your meal into an interactive event by serving Budae Jjigae in the traditional communal style. Provide long chopsticks and ladles for guests to serve themselves directly from the pot throughout the meal.

Creative Adaptation Ideas

  • Regional Variations: Add seafood for a Busan-inspired version, or incorporate fermented soybean paste for an earthier flavor.
  • Dietary Modifications: Use plant-based sausages and tofu for a vegetarian-friendly version.

Practical Serving Solutions

Tabletop Presentation Strategy:
Use a wide, shallow cooking vessel that maximizes surface area.
Supporting Side Selection:
Serve with fresh lettuce or perilla leaves for wrapping bites of stew components.
A bowl of food with a fork and a knife. Pin it
A bowl of food with a fork and a knife. | recipebyme.com

This Budae Jjigae represents everything I love about food—its ability to tell stories, create community, and transform humble ingredients into something extraordinary. While its origin story speaks to human resilience, its continued popularity proves that sometimes the most unexpected combinations create the most memorable meals.

Frequently Asked Questions

→ Can I substitute any ingredients in Budae Jjigae if I can't find them?
Yes, Budae Jjigae is actually quite flexible with substitutions since it originated from using whatever ingredients were available. If you can't find Korean rice cakes, you can omit them or use sliced rice noodles. For the mushrooms, use whatever varieties are available to you; button or cremini mushrooms work fine if specialty Asian mushrooms aren't accessible. American sliced cheese (like American singles) is traditional, but any melting cheese works. If gochugaru (Korean chili flakes) is unavailable, use a mix of regular red pepper flakes and paprika. For gochujang (Korean chili paste), substitute with a mix of miso paste and sriracha. The most essential flavors come from the kimchi and the spicy sauce base.
→ How spicy is authentic Budae Jjigae and can I adjust the heat level?
Traditional Budae Jjigae is moderately spicy, but the heat level can easily be adjusted to your preference. To make it milder, reduce the amount of gochugaru (Korean chili flakes) and gochujang (Korean chili paste) by half. For an even milder version, you can replace some of the gochugaru with paprika to maintain the color without the heat. If you love spicy food, increase the gochugaru to 3 tablespoons and the gochujang to 1 tablespoon, or add some fresh chopped chilies to the stew. Remember that the cheese and ramen noodles help temper the spiciness, so even the traditional recipe has a balanced heat that builds gradually rather than overwhelming your palate immediately.
→ Can I make Budae Jjigae vegetarian or vegan?
While traditional Budae Jjigae features meat prominently, you can create a delicious vegetarian or vegan version. Replace the spam and sausages with extra-firm tofu, meat alternatives like plant-based sausages, or additional mushrooms for umami flavor. Use vegetable stock instead of chicken stock. For vegan versions, omit the cheese or use vegan cheese alternatives. Make sure your kimchi is vegetarian (some traditional kimchi contains fish sauce or shrimp paste) or make your own vegan kimchi. Most Korean ramen noodles contain some animal products, so substitute with vegan ramen noodles. The sauce ingredients are typically vegan, but double-check your gochujang brand as some may contain non-vegan ingredients.
→ What's the best pot to use for cooking Budae Jjigae?
The ideal pot for Budae Jjigae is a shallow, wide pot with a lid that allows all ingredients to be arranged in a single layer while being partially submerged in broth. Korean earthenware pots (ttukbaegi) or shallow stainless steel Korean hot pots are traditional and perfect if you have them. However, any wide, shallow pot or even a deep skillet with a lid will work well. Cast iron dutch ovens or braising pans are good alternatives. If you plan to serve at the table family-style with a portable burner, choose a pot that's attractive for presentation and made of a material that conducts heat well but won't crack on a direct heat source.
→ How do I store and reheat leftover Budae Jjigae?
Budae Jjigae is best enjoyed fresh, but leftovers can be stored and reheated. Let the stew cool completely, then transfer to airtight containers and refrigerate for up to 2 days. Be aware that the noodles will continue to absorb liquid and may become softer. When reheating, add a splash of water or broth to restore the soup consistency. Reheat gently on the stovetop over medium-low heat until just simmering. Avoid microwave reheating if possible, as it can make the noodles rubbery and the tofu tough. If you know you'll have leftovers, consider keeping some components separate—cook only the amount of noodles you need and add fresh noodles when reheating the remaining stew.
→ What side dishes pair well with Budae Jjigae?
Budae Jjigae is typically served with steamed white rice as the main accompaniment. Traditional Korean banchan (side dishes) that pair well include kimchi (if not already included in your stew), cucumbers in vinegar (oi muchim), bean sprout salad (kongnamul muchim), spinach salad (sigeumchi namul), and pickled radish (danmuji). For a full Korean meal experience, include lettuce leaves and perilla leaves for wrapping bites of stew components, along with ssamjang (dipping sauce). A cold Korean soup like dongchimi (radish water kimchi) provides a refreshing contrast to the spicy stew. For drinks, cold barley tea (boricha) or Korean beer (maekju) pairs perfectly with this hearty dish.

Korean Army Stew

This authentic Korean Budae Jjigae combines spam, sausages, kimchi, mushrooms and ramen noodles in a spicy broth for a hearty, comforting meal.

Prep Time
20 Minutes
Cook Time
10 Minutes
Total Time
30 Minutes
By: Sana

Category: Soups & Broths

Difficulty: Intermediate

Cuisine: Korean

Yield: 4 Servings

Dietary: ~

Ingredients

→ Main

01 4 cups chicken stock (1 litre)
02 200 g SPAM, thinly sliced
03 4 cocktail Frankfurt sausages (150g), thinly & diagonally sliced
04 250 g tofu, sliced (about 1.5cm, 1/2 inch thickness)
05 200 g enoki mushrooms, base stem removed & stems separated
06 200 g king oyster mushrooms, thinly sliced lengthways
07 100 g shiitake mushroom caps, thinly sliced
08 1/2 cup aged Kimchi, cut into bite sized pieces
09 110 g instant ramen noodles
10 50 g Korean rice cakes for soup, soaked in cold water for 15 mins if frozen
11 30 g green onion, thinly & diagonally sliced
12 1 to 2 slices cheese

→ Sauce

13 2 Tbsp Korean chili flakes (Gochugaru)
14 2 Tbsp rice wine (mirin)
15 1 Tbsp soy sauce
16 1 Tbsp minced garlic
17 1/2 Tbsp sugar
18 1/2 Tbsp Korean chili paste (Gochujang)
19 Few sprinkles ground black pepper

Instructions

Step 01

In a small bowl, combine all sauce ingredients (Korean chili flakes, rice wine, soy sauce, minced garlic, sugar, Korean chili paste, and ground black pepper). Mix thoroughly until well blended and set aside.

Step 02

In a shallow, wide pot, arrange most of the main ingredients in an appealing layout. Include the SPAM, sausages, tofu, all mushroom varieties, and kimchi. Place the prepared sauce mixture in the center of the arranged ingredients.

Step 03

Pour the chicken stock carefully into the corner of the pot, trying not to disturb the arranged ingredients too much. Cover the pot with a lid and bring to a boil over medium-high heat. Let it cook for about 8 minutes, or until the stock is actively boiling and ingredients begin to cook through.

Step 04

Once the stew is boiling, add the remaining ingredients: instant ramen noodles, rice cakes, green onion, and place slices of cheese on top. Continue cooking uncovered for an additional 2-3 minutes, or until the noodles and rice cakes are fully cooked and tender.

Step 05

Reduce the heat to low if you're cooking on a portable burner and sharing the food at the dining table. Serve directly from the pot, with each person taking soup, protein, and vegetables into their individual bowls. Traditionally enjoyed with steamed rice and other Korean side dishes.

Notes

  1. Budae Jjigae, or 'Army Stew,' originated post-Korean War when food was scarce and Koreans creatively incorporated surplus foods from U.S. military bases into traditional Korean stews.
  2. For best results, use aged kimchi as it provides more depth of flavor to the stew.
  3. Korean rice cakes need to be soaked in cold water for about 15 minutes if they were frozen, to ensure proper cooking.
  4. This dish is traditionally eaten communally, with the pot placed in the center of the table and everyone serving themselves directly from the pot.

Tools You'll Need

  • Large shallow pot or Korean hot pot
  • Small mixing bowl for sauce
  • Measuring spoons and cups
  • Serving bowls
  • Portable burner (optional, for table cooking)

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains soy (tofu, soy sauce)
  • Contains wheat (ramen noodles, soy sauce)
  • Contains dairy (cheese)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 653
  • Total Fat: 35 g
  • Total Carbohydrate: 51 g
  • Protein: 31 g