Name: Budae Jjigae Korean Army Stew
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 7 oz Spam (canned ham), sliced; 3 pieces Frankfurters or hot dogs, sliced diagonally; 1/2 block Firm tofu, sliced into rectangles; 1 cup Napa cabbage kimchi, chopped; 1 package Instant ramen noodles; 4 cups Anchovy or chicken broth; 2 tbsp Gochugaru (Korean red chili flakes); 2 tbsp Gochujang (Korean red chili paste); 1 tbsp Soy sauce; 1 tbsp Minced garlic; 1 slice American cheese; 2 stalks Green onions, sliced

"Experience the ultimate comfort food with this authentic Budae Jjigae. This bubbling pot of goodness fuses Korean spices with savory processed meats and chewy ramen for a flavor-packed communal dining experience that is both nostalgic and delicious."

Ingredients

Qty	Item
7 oz 200 g	Spam (canned ham), sliced
3 pieces 150 g	Frankfurters or hot dogs, sliced diagonally
1/2 block 150 g	Firm tofu, sliced into rectangles
1 cup 150 g	Napa cabbage kimchi, chopped
1 package 110 g	Instant ramen noodles
4 cups 950 ml	Anchovy or chicken broth
2 tbsp 12 g	Gochugaru (Korean red chili flakes)
2 tbsp 30 g	Gochujang (Korean red chili paste)
1 tbsp 15 ml	Soy sauce
1 tbsp 15 g	Minced garlic
1 slice 20 g	American cheese
2 stalks 20 g	Green onions, sliced

How to Make Budae Jjigae Korean Army Stew

Prepare the seasoning paste by mixing the gochugaru, gochujang, soy sauce, minced garlic, and sugar in a small bowl. Set aside.

Arrange the sliced spam, sausages, tofu, onion, and chopped kimchi in a wide, shallow pot. Place the prepared seasoning paste in the center.

Pour the broth into the pot, making sure not to wash away the neatly arranged ingredients.

Bring the stew to a boil over medium-high heat. Once boiling, reduce the heat slightly and let it simmer for about 8 to 10 minutes to allow the flavors to meld.

Add the instant ramen noodles and sliced green onions to the pot. Cook for an additional 2-3 minutes until the noodles are tender but still bouncy.

Place the slice of American cheese on top of the noodles and allow it to melt into the broth.

Serve the pot at the table, allowing everyone to scoop portions into their own bowls.

·
Use well-fermented (sour) kimchi for the most authentic and deep flavor profile.
·
The American cheese is essential as it tempers the spice and gives the broth a silky, creamy texture.
·
For a more traditional version, add a few tablespoons of canned baked beans to the pot.
·
Avoid overcooking the ramen noodles; they will continue to soften in the hot broth as you eat.

Frequently Asked Questions

What is the origin of Budae Jjigae?

It originated after the Korean War when surplus processed foods from U.S. military bases were incorporated into traditional spicy Korean stews.

Can I use vegetable broth instead?

Yes, you can use vegetable broth, although anchovy or chicken broth provides a more traditional savory depth.

What if I can't find Gochugaru?

While Gochugaru has a unique smoky flavor, you can substitute with a smaller amount of crushed red pepper flakes, though the taste will differ.

Is this dish spicy?

It has a moderate spice level. You can reduce the amount of Gochugaru and Gochujang if you prefer a milder stew.

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