Korean Army Stew, also known as Budae Jjigae. It is warm, bold, and very savory. The broth is spicy and rich, and it’s loaded with a mix of ingredients like spam, tofu, sausages, mushrooms, kimchi, rice cakes, and ramen noodles. Everything cooks together in one pot and blends into a comforting, cozy stew that’s great for gathering around the table.

What makes this dish especially great is how easy it is to assemble. Most of the prep is simply arranging the ingredients in the pot, pouring in the sauce mixture and broth, and letting it simmer until the noodles are tender and the cheese melts into the soup.

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Budae Jjigae (Korean Army Stew)

Maggie Wu
4
A hearty and spicy hot pot–style stew loaded with anything and everything simmered in a bold gochujang and gochugaru chili broth. Easy to assemble and great for sharing.
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Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients
 

Stew

  • ½ onion, sliced
  • ½ block firm tofu, sliced
  • ½ can Spam, sliced
  • 4 oz king oyster mushrooms, sliced
  • 4 oz cocktail sausages, halved
  • 1 cup Korean rice cakes
  • 4 oz baby bella mushrooms, sliced
  • ½ cup kimchi
  • 1 cup baked beans
  • 2 scallions, cut diagonally
  • 4 cups unsalted chicken stock
  • 1 pack instant ramen noodles, noodles only
  • 1 slice American cheese

Sauce Mixture

  • ¼ cup gochugaru, Korean red pepper powder
  • 1 tbsp gochujang, Korean red chili paste
  • 2 tbsp soy sauce
  • 1 tbsp rice wine
  • 1 tbsp sugar
  • ½ tsp black pepper
  • 1 tbsp grated garlic
  • 2 tbsp water

Garnishments

  • Scallions
  • Serrano peppers, optional
  • Thai chili peppers, optional

Instructions
 

  1. Add all sauce mixture ingredients to a small bowl and mix until well combined.
  2. In a shallow pot, arrange the onion, tofu, spam, mushrooms, sausages, rice cakes, kimchi, baked beans, and scallions. Pour the sauce mixture and chicken stock over the top.
  3. Bring to a boil over medium-high heat, gently stirring to help dissolve the sauce into the broth.
  4. Add the instant ramen noodles and place the slice of American cheese on top. Cook for about 3 minutes, or until the noodles are tender and the cheese has melted into the stew.
  5. Garnish with scallions and optional chili peppers. Serve hot and enjoy.
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