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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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