Budae Jjigae (Korean Army Stew)

Name: Budae Jjigae (Korean Army Stew)
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 200 g Spam (ham); 150 g Cocktail sausages; 150 g Ripe kimchi; 3 tbsp Baked beans; 0.5 block Tofu; 1 stalk Green onion; 0.5 each Onion; 1 cake Instant ramen noodles; 1 slice Sliced cheddar; 800 ml Stock or water; 2 tbsp Gochugaru (chili flakes); 1 tbsp Gochujang; 1 tbsp Minced garlic; 1 tbsp Soy sauce; 0.25 tsp Black pepper

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

3servings

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

Mix the seasoning paste (gochugaru, gochujang, garlic, soy, pepper) in a small bowl.
⏲ 2 min
Arrange the Spam, sausages, kimchi, tofu, onion, and baked beans in a wide pot, grouped by color for a tidy look.
⏲ 5 min
Spoon the seasoning paste into the center and pour the stock around the edges.
⏲ 1 min
Bring to a boil over high heat, then lower to medium and simmer 10 minutes so the flavors meld.
⏲ 10 min
Add the ramen noodles and green onion; cook 2-3 minutes until the noodles soften. Top with cheddar if you like.
⏲ 3 min
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.

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