Budae Jjigae (Army Stew)
A spicy, hearty Korean stew of ham, sausage, baked beans, and kimchi simmered with instant noodles. Born after the Korean War from U.S. army-base surplus — hence the name 'army stew'. Comfort food made for sharing.
Ingredients
- Spam (ham) · sliced200 g
- Cocktail sausages · or franks150 g
- Ripe kimchi · chopped150 g
- Baked beans3 tbsp
- Tofu · sliced0.5 block
- Green onion · sliced on the bias1 stalk
- Onion · sliced0.5 each
- Instant ramen noodles1 cake
- Sliced cheddar · optional1 slice
- Stock or water · anchovy-kelp stock is best800 ml
- Seasoning paste
- Gochugaru (chili flakes)2 tbsp
- Gochujang1 tbsp
- Minced garlic1 tbsp
- Soy sauce1 tbsp
- Black pepper0.25 tsp
Steps
- ⏲ 2 min
Mix the seasoning paste (gochugaru, gochujang, garlic, soy, pepper) in a small bowl.
- ⏲ 5 min
Arrange the Spam, sausages, kimchi, tofu, onion, and baked beans in a wide pot, grouped by color for a tidy look.
- ⏲ 1 min
Spoon the seasoning paste into the center and pour the stock around the edges.
- ⏲ 10 min
Bring to a boil over high heat, then lower to medium and simmer 10 minutes so the flavors meld.
- ⏲ 3 min
Add the ramen noodles and green onion; cook 2-3 minutes until the noodles soften. Top with cheddar if you like.
Eat straight from the bubbling pot. Top up with more stock as the noodles and ham disappear.
Tips & Variations
Variations
- Cheese budae jjigae: Pile on cheddar or mozzarella at the end for richness.
- Johnson tang: An older clear (non-spicy) version made without chili.
- With rice cakes: Add tteok for an even heartier pot.
- Other noodles: Swap ramen for chewy jjolmyeon, glass noodles, or udon.
Tips
- Well-fermented sour kimchi is key — its tang cuts the richness.
- Blanch the ham and sausage briefly to wash off excess grease for a cleaner broth.
- Use anchovy-kelp stock for a big umami boost.
- Add the noodles last so they don't go soggy.
- The processed meats are salty — season at the very end.
The basics behind this dish
- Stocks and Broths: Clarity, Time, and Why You Do Not Salt ThemWhat separates a clear stock from a cloudy one is temperature, not ingredients. Why you start in cold water, how long each ingredient wants, and why salt comes later.
- Salt: When You Add It Matters More Than How MuchThe same amount of salt either draws water out or seasons all the way through, depending on when it goes in. Osmosis, seasoning in layers, and why salt types are not interchangeable by volume.
- Knife Skills: Grip, Cuts, and Why Size MattersHow you hold the knife matters more than how fast you cut. The pinch grip, the claw hand, and why uniform size is a cooking decision rather than a cosmetic one.
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