Soup & Stew

Doenjang Budae-jjigae (Army Base Stew)

Name: Doenjang Budae-jjigae (Army Base Stew)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 1 g Dried kelp (dasima); 10 g Tofu; 10 g Sliced rice cake (tteokguk-tteok); 10 g Spam (mild); 5 g Minced garlic; 20 g Korean radish; 15 g Kimchi; 10 g (½ sausage) Sausage; 5 g (1 tsp) Ground beef; 5 g Onion; 15 g (1 tbsp) Low-sodium doenjang; 5 g Bacon; 5 g Green onion; 5 g Cheongyang chili pepper; 1 g Red chili pepper

부대된장찌개

A soybean-paste version of budae-jjigae with Spam, sausage, bacon, tofu and rice cakes in kelp broth. Low-sodium doenjang and mild ham are used, and the kimchi is rinsed to bring the saltiness down.

🇰🇷 A twist on Budae Jjigae — see the classic army base stew recipe →

📝 Step-by-Step Instructions

Cut the kimchi, bacon, Spam, sausage, onion, tofu and radish into 0.5 cm-thick pieces.

Doenjang Budae-jjigae (Army Base Stew) — step 1

Boil the kelp in water to make kelp stock.

Doenjang Budae-jjigae (Army Base Stew) — step 2

Put the sausage, bacon, tofu, Spam, radish, ground beef, kimchi and 300 g of kelp stock in a pot and bring to a boil. Add the low-sodium doenjang, onion, green onion, garlic and rice cakes, and once everything is cooked, finish with the red and green chili peppers.

Doenjang Budae-jjigae (Army Base Stew) — step 3

📊 Nutrition Facts (per serving)

72.6Calories (kcal)

4.2 gCarbs

5.3 gProtein

3.9 gFat

191.9 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.