🥘 The Ultimate Budae Jjigae Recipe: Why You Need Korean Army Stew in Your Life
Hey there, foodies! It’s Jun from Seoul Yummy, back again to save your dinner plans.
Let’s be real for a second—it is freezing outside. I’m talking about that bone-chilling cold where the only cure is curling up in a blanket burrito. But what if I told you there’s a cure that tastes like a spicy, savory hug?
Enter Budae Jjigae (Korean Army Stew).
If you’re new to K-Food, you might look at the ingredients list and think, "Jun, are you crazy? Spam and hot dogs in a soup?" Hear me out. I know, I know. In the States, Spam is usually sliced and fried for breakfast. But here in Korea? It is the MVP of stew ingredients.
When that salty, savory canned meat simmers in a spicy gochujang broth, something magical happens. The fats melt into the soup, creating this rich, velvety, umami-packed flavor bomb that you just can’t get with lean meat. Combine that with chewy instant noodles, funky kimchi, and creamy baked beans, and you have the ultimate winter comfort food.
Trust me, once you try this Budae Jjigae recipe, your pantry cans will never look the same again. Let’s get cooking!
📜 The Story Behind the Stew
Before we fire up the stove, you gotta know the history—it makes the soup taste better, I promise!
Budae Jjigae literally translates to "Army Base Stew." The story goes back to the 1950s, right after the Korean War. Food was scarce, and meat was a luxury. But, the U.S. military bases stationed in Korea had a surplus of processed foods like Spam, sausages, canned beans, and melted cheese.
Korean cooks, being the geniuses they are, took these American ingredients and stewed them with traditional Kimchi, garlic, and chili paste. It was a fusion born out of necessity, but it stuck around because it’s honestly delicious. Today, it’s not just survival food; it’s a beloved staple at drinking parties and family dinners across Seoul.
🛒 The "Holy Trinity" of Army Stew
To make authentic Korean Army Stew, you need a few key players. You can customize the veggies, but don't skip these:
Spam & Sausages: This is the salty base. The sodium and fat from the processed meat season the broth for you.
Kimchi: The soul of the dish. It cuts through the grease and adds that signature sour-spicy kick.
Baked Beans: The secret weapon! It sounds weird, but the sweetness of the beans balances the spicy broth and thickens the texture.
Instant Ramyeon Noodles: It’s not Budae Jjigae without the carb overload.
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| A pot of spicy Korean Army Stew (Budae Jjigae) with Spam, sausages, ramen noodles, and melted cheese boiling. |
⏱️ Prep Time & Cook Time
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Servings: 2–3 Hungry People (or 4 as a side)
🥣 Ingredients
The Meat & Solids
7 oz (approx. ½ can) Spam: Slice it thinly or into cubes. (Classic Spam works best, but Lite is okay too!)
4–5 oz Cocktail Sausages or Hot Dogs: Sliced diagonally.
Substitute: If you have leftover bacon or sliced ham, throw that in!
½ cup Kimchi: Aged, sour Kimchi is best. Chop it into bite-sized pieces.
3 tbsp Canned Baked Beans: Yes, the standard pork & beans kind you use for BBQs.
4 oz Tofu: Firm or soft, sliced about ½ inch thick.
2 stalks Green Onions: Cut into 2-inch lengths.
½ Onion: Sliced thinly.
1 pack Instant Ramyeon Noodles: Just the noodles! (Keep the powder packet as a backup seasoning).
Note: The most popular brand in Korea for this is Shin Ramyun.
1 slice American Cheese: Yellow cheddar slice. This is crucial for creaminess!
(Optional) Rice cakes (Tteok), mushrooms, or dumplings.
The Golden Broth
4 cups Chicken or Beef Broth: Store-bought unsalted broth is perfect.
Authentic Tip: If you have time, use anchovy kelp stock. But honestly? Chicken stock + the Spam fat = perfection.
The Secret Sauce (Dadaegi)
2 tbsp Korean Chili Flakes (Gochugaru):
Substitute: Do NOT use cayenne or chili powder (too dark/bitter). If you can't find Gochugaru at an Asian mart, pulse some crushed red pepper flakes in a spice grinder, but the flavor profile will be slightly different.
1 tbsp Korean Chili Paste (Gochujang):
Substitute: Sriracha won't work here. You need the thick, fermented paste. Amazon has it!
1 tbsp Soy Sauce
1 tbsp Minced Garlic
1 tsp Sugar
½ tsp Black Pepper
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| Essential ingredients for Korean Army Stew arranged in a pot: Spam, sausages, kimchi, tofu, and baked beans. |
👩🍳 Step-by-Step Instructions
Step 1: Mix the Sauce
In a small bowl, combine all the Secret Sauce ingredients (Gochugaru, Gochujang, soy sauce, garlic, sugar, pepper). Mix it well into a thick paste. This "Dadaegi" is the heart of the flavor.
Step 2: Make it "Instagrammable"
Grab a wide, shallow pot (a wok or a braiser works great). Budae Jjigae is all about the presentation before the boil!
Place the Kimchi in the center.
Arrange the Spam, sausages, tofu, onions, mushrooms, and green onions in a circle around the Kimchi. Make it look pretty!
Drop the Baked Beans right on top of the Kimchi.
Plop your Secret Sauce paste on top of the beans.
Step 3: Add Broth & Boil
Gently pour the 4 cups of broth around the edges of the pot so you don't mess up your beautiful arrangement.
Turn the heat to High.
Let it come to a rolling boil (about 8–10 minutes).
Once boiling, give the sauce in the middle a gentle stir to dissolve it into the broth. The soup should turn a fiery, delicious red.
Step 4: The Noodle Drop
This is the most exciting part. Break your Ramyeon noodle block in half (optional) and drop it into the boiling soup.
Cook for about 3–4 minutes.
Chef's Note: You want the noodles "al dente" (slightly chewy), not mushy!
Step 5: The Cheese Finish
About 1 minute before the noodles are done, slap that slice of American cheese right on top of the bubbling noodles. Let it melt.
Turn off the heat. You are ready to eat!
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| Chopsticks lifting spicy ramen noodles with melted cheese and Spam from a bowl of Budae Jjigae. |
💡 Chef Jun's Tips for the Best Stew
Don't Overcook the Noodles: This is the golden rule of Korean Army Stew. Mushy noodles make the broth starchy and thick. If you are eating slowly, fish the noodles out first!
The Broth Hack: If the soup tastes a bit bland, don't be afraid to sprinkle in a little bit of the seasoning powder from the instant noodle packet. It’s a flavor enhancer (MSG) cheat code that restaurants use all the time. Shh, don't tell anyone!
Rice is Nice: While this has noodles, Koreans almost always serve this with a side of steamed white rice. The soup is salty and rich, so the plain rice balances it perfectly.
🥢 How to Eat Like a Pro
Noodles First: Grab your chopsticks and attack the noodles while they are still chewy. Twirl them with some melted cheese. Heaven.
The Mash: Take a spoonful of broth, a cube of Spam, and a bit of tofu. Mash it slightly into your rice bowl.
The Slurp: Don't be shy. Slurping your soup shows you're enjoying it!
🙋 FAQ: You Asked, Jun Answers!
Q: Is Budae Jjigae very spicy? A: The standard recipe is a "medium" spice level. If you can handle a jalapeño, you can handle this. To make it milder, reduce the Gochugaru (Chili Flakes) to 1 tablespoon and skip the fresh chili peppers.
Q: Can I make this vegetarian? A: Technically, yes! Swap the Spam/Sausage for veggie dogs and extra mushrooms. Use veggie broth. However, just know that the flavor profile changes significantly because the animal fat is a big part of the broth's richness.
Q: Can I freeze the leftovers? A: I wouldn't recommend it. Tofu gets a weird spongy texture when frozen, and the noodles will disintegrate. It keeps in the fridge for 2–3 days, but add fresh noodles when you reheat it!
Q: Where can I buy Gochujang and Gochugaru? A: Most local Asian markets (H-Mart, 99 Ranch) carry them. If you don't have one nearby, the "International" aisle at Walmart often has Gochujang, and Amazon has everything!
Final Thoughts
There you have it—Easy Korean Soup that warms the soul. It’s messy, it’s spicy, and it’s unapologetically delicious. Next time you're staring at a can of Spam wondering what to do, do as the Koreans do: Stew it!
If you try this recipe, tag me @SeoulYummy on Instagram. I want to see your boiling pots of glory!
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