Budae Jjigae (Army Base Stew)
λΆλμ°κ°bu-dae-jji-gae
A spicy hot pot of Spam, sausages, kimchi and instant noodles
Budae jjigae is a big, bubbling hot pot built from pantry staples: Spam, hot dogs, sour kimchi, tofu and baked beans, simmered in a spicy gochugaru broth and finished with instant ramyeon noodles and a slice of American cheese. It is cooked at the table and shared straight from the pot, and it is one of the easiest Korean stews to make for a crowd.
Looking for a twist? See 5 budae jjigae variations β
π₯ Ingredients for classic budae jjigae
Tap an ingredient to check it off.
Main
Sauce
Broth
π§Ί Korean ingredients in this dish
- KimchiHow to choose, store and cook with kimchiπ Shop on Amazon
- Napa Cabbage (Baechu)The cabbage behind classic kimchi
- Tofu (Dubu)Firm, soft and silken tofu in Korean cooking
- Korean Green Onions (Pa)Thick daepa, slender jjokpa and the green onions in almost every dish
- Korean MushroomsShiitake, enoki, king oyster and other everyday mushroomsπ Shop on Amazon
- GochugaruSun-dried Korean chili flakesπ Shop on Amazon
- GochujangKorea's sweet, spicy fermented chili pasteπ Shop on Amazon
- Korean Soy Sauce (Ganjang)Guk-ganjang, jin-ganjang and when to use eachπ Shop on Amazon
- Garlic in Korean CookingMinced, sliced, pickled and black β the backbone of Korean flavor
- Cheongju & Mirin (Cooking Wine)Rice wines that tame fishy and meaty odorsπ Shop on Amazon
- Dried Kelp (Dasima)Kelp for clean, savory brothπ Shop on Amazon
- Dried Anchovies (Myeolchi)From broth anchovies to sweet-salty side dishes
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π How to make budae jjigae
Mix all the sauce ingredients in a small bowl and set aside for a few minutes so the chili flakes soften.
Slice the Spam into 1 cm (Β½ inch) thick pieces and the hot dogs on a diagonal. Cut the tofu into 1 cm slabs, slice the onion, cut the green onion into 5 cm (2 inch) lengths and trim the mushrooms.
Arrange the kimchi, onion, Spam, sausages, tofu and mushrooms in sections around a wide, shallow pot. Spoon the baked beans and the sauce into the center.
Pour the broth in gently around the edge so the arrangement stays in place, then bring to a boil over medium-high heat.
Boil for 7β8 minutes, spooning broth over the top, until the kimchi softens and the broth turns red and rich.
Add the ramyeon noodles and the green onion and boil for 2β3 minutes, loosening the noodles with chopsticks.
Lay the cheese on top, let it melt into the broth for a moment, then serve straight from the pot with rice.
π‘ Tips for the best budae jjigae
- Sour, well-aged kimchi gives the broth its tang; with fresh kimchi, add a splash of the kimchi brine.
- Add the noodles only when everyone is ready to eat β they keep soaking up broth and turn soft quickly.
- Keep extra broth or water nearby. The stew reduces as it boils at the table, and you can top it up between rounds.
- Spam, sausages and kimchi are all salty. For a lighter pot, use low-sodium Spam, more tofu and vegetables, and skip the soy sauce until you have tasted the broth.
What is budae jjigae?
Budae means βmilitary unitβ or βbase.β The stew grew up in the years after the Korean War around US Army bases, especially in Uijeongbu, north of Seoul, where Spam, hot dogs and other processed meats from the bases found their way into Korean cooking. Cooks combined them with the flavors they knew β kimchi, gochujang and chili β and a new dish was born.
Today budae jjigae has no sense of hardship about it. It is a popular, cheerful dish served in restaurants that specialize in it, often with unlimited ramyeon noodles, and it is a favorite for nights in with friends.
Popular add-ins
Rice cakes (tteok), dumplings, ground beef or pork, bacon, macaroni, fish cakes, napa cabbage and crown daisy (ssukgat) are all common. Some restaurants add a scoop of seasoned ground beef to the center of the pot for extra richness.
What to serve with it
Steamed rice is essential for soaking up the broth. Because the stew is rich and salty, simple sides such as pickled radish, a crisp cucumber salad or seasoned bean sprouts work best.
