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Budae Jjigae (Army Stew) – My Korean Kitchen
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- Most searched keywords: Whether you are looking for Budae Jjigae (Army Stew) – My Korean Kitchen Updating How to make popular Korean hot pot dish – Budae Jjigae (Army stew or Army base stew). It is loaded with Kimchi, spam, sausages, ramen noodles and much more!
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Some facts about Army Stew (Budae Jjigae)
Ingredients for Budae Jjigae (Serves 4)
How to Make Budae Jjigae
Notes
Budae Jjigae (Army Stew)
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Vegan Budae Jjigae 부대찌개 (Korean Army Base Stew) – The Foodie Takes Flight
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WHAT IS BUDAE JJIGAE 부대찌개
HOW TO ENJOY BUDAE JJIGAE
SECOND OPTION COOK EVERYTHING OVER YOUR STOVE AND ENJOY
THE SOUP BASE
PROCESSED ‘MEATS’ AND OTHER ADD-INS
PREPARING AND COOKING YOUR STEW
SERVE AND ENJOY WHILE IT COOKS
OTHER KOREAN VEGAN RECIPES YOU MIGHT ENJOY
Vegan Budae Jjigae 부대찌개 (Korean Army Base Stew)
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Budae Jjigae (Army Stew)
Learn how to make popular Korean hot pot dish – Budae Jjigae (Army stew or Army base stew)! It is loaded with Kimchi, spam, sausages, ramen noodles and much more!
Korean hot pot dish is one of the most frequently requested recipes from my readers. Whether it’s cold weather that’s calling for this type of comfort food or you just want to have your friends and family over for this sharing friendly food, any excuses are acceptable here!
Among the hot pot varieties available, Korean army stew (Budae Jjigae, 부대찌개) is definitely one of the most popular hot pot dishes in Korea. I can vouch for this as I used to eat this army stew at least once a week with my colleagues. It’s reasonably cheap to buy and, even better, it consists of easy to find ingredients if you’re making it yourself.
Some facts about Army Stew (Budae Jjigae)
Army stew or army base stew (Budae Jjigae) is Korean fusion stew that incorporates American style processed food such as spam, sausages, canned baked beans and sliced cheese.
Budae (부대) is a general term for a military base in Korean and Jjigae (찌개) is a term for soup/stew. Hence the word army stew or army base stew was born.
Soon after the Korean war (in the early 1950’s), food was extremely scarce in Korea, so those surplus processed foods from the US military bases were a great supplement for Koreans.
Among the US military base areas in Korea, Uijeongbu, an hour north of Seoul, is most famous for this stew.
The best part about making this delicious stew is that the preparation is really easy – mostly involving cutting and slicing the ingredients. You can omit/substitute the main ingredients per your preference too.
To fit all the ingredients below, you will need at least a 12 inch shallow pot. I used my favorite pot for this recipe and it was just the perfect size. I cooked it on a portable burner so that my family can gather around the table and serve themselves while the stew gently bubbles down. It was so convenient and keeps the soup still hot even when the heat wasn’t on it. It’s really the perfect pot for Korean style hot pot, so you should check it out.
P.S. my friendly warning – As you can imagine from the listed ingredients below, it contains high-calorie food. What’s worse, the stew is very addictive! Extra workout plans are absolutely necessary! 🙂
P.P.S. If you like my budae jjigae recipe, check out my spicy dumpling hot pot recipe. You will love it too!
Ingredients for Budae Jjigae (Serves 4)
Main
4 cups (1 litre) chicken stock* (see note)
200g (7 ounces) SPAM, thinly sliced
4 cocktail Frankfurt sausage (150g, 5.3 ounces), thinly & diagonally sliced
250g (9 ounces) tofu, sliced (about 1.5cm, 1/2 inch thickness)
200g (7 ounces) enoki mushrooms, base stem removed & stems separated
200g (7 ounces) king oyster mushrooms, thinly sliced length ways
100g (3.5 ounces) shiitake mushroom caps, thinly sliced
1/2 cup aged kimchi, cut into bite sized pieces
110g (3.9 ounces) instant ramen noodles
50g (1.8 ounces) Korean rice cakes for soup, soaked in cold water for 15 mins if it was frozen
30g (1 ounces) green onion, thinly & diagonally sliced
1 or 2 slices of cheese
Sauce (Mix these in a small bowl)
2 Tbsp Korean chili flakes (Gochugaru)
2 Tbsp rice wine (mirin)
1 Tbsp soy sauce
1 Tbsp minced garlic
1/2 Tbsp sugar
1/2 Tbsp Korean chili paste (Gochujang)
A few sprinkles of ground black pepper
*1 Tbsp = 15ml, 1 Cup = 250ml
** If you want to learn more about Korean cooking ingredients, check my essential Korean cooking ingredients list!
How to Make Budae Jjigae
1.Assemble the main ingredients (except for instant ramen noodles, rice cakes, green onion and cheese) in a shallow pot. Add the sauce in the middle. Pour the stock in the corner of the pot. Close the lid and boil it on medium high heat until the stock starts to boil (about 8 mins).
2. Add the remaining ingredients – instant ramen noodles, rice cakes, green onion and cheese on top of the pot and boil uncovered until the noodles are cooked (about 2 to 3 mins). Reduce the heat to low (if you’re cooking on a portable burner and sharing the food at the dinning table).
3. Start dishing out soup, protein and vegetables onto your own soup bowl. Serve with steamed rice (& with other Korean side dishes).
Notes
I used store bought chicken stock, which saved at least 30 mins or more of potential cooking time compared to making it from scratch. According to the package, it contains chicken stock 98% (water, chicken, carrots, celery, cabbage, onions, sage extract, parsley), salt, sugar, yeast extract.
As I can’t guarantee that every chicken stock you buy will give a result the same as mine, if you’re unsure, I suggest you mix with water (e.g. 2 cups water & 2 cups chicken stock) to ensure the chicken stock does not have too much overpowering taste.
Alternatively, you can use homemade dried kelp & anchovy stock or beef stock. Get the homemade beef stock idea from my tteokguk recipe. FYI, I didn’t like a store bought beef stock for this recipe as I thought it was a bit too salty.
Noodles soak up a lot of liquid so it’s best to consume them first. Also, you can replenish with spare stock (if you have any) as it boils down. It should be still delicious. (& this is how Koreans eat this dish at a restaurant.)
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Budae-jjigae (Army Base Stew)
Hello everybody! Today I’m showing you the recipe for a much-requested dish: Budae-jjigae a.k.a “Army Base Stew.” It’s a spicy, savory, Korean-American fusion dish made from an umami-rich broth, Korean hot pepper paste, flakes, kimchi, and American Spam, beans, and sausage.
This dish was invented after the Korean war (1950-1953) when the American army was stationed in the city of Uijeongbu, near Seoul. They had their own food on the base, things like canned beans, meat, Spam, ham, and sausages. This food was totally new to Koreans. Eventually these ingredients made their way into surrounding area of the base and some creative Koreans made stew from them. They boiled spam, ham, sausages, and baked beans with kimchi, garlic, and hot pepper paste and flakes, creating a Korean-style stew with American ingredients.
I have to admit that the idea of this stew never appealed to me, so I never really tried it. I’m not a fan of Spam, for one. And mixing all these ingredients together and boiling them didn’t sound delicious at all.
But over the years of running my website so many of my readers requested this dish that I reconsidered. I tried it in several different places in Korea and New York and was really surprised by how popular it was. And I see why people love it: the spicy, savory stew goes really well with the salty, soft American Spam. I eventually changed my mind about budae-jjigae because of my readers!
Even though it looks like a simple dish to prepare – just put everything in the pot – I learned that it’s not that simple. The anchovy-kelp stock, for one, is irreplaceable and makes it irresistible. Also, everything should be mostly cooked before you start making the stew. The pork belly, for example, should be cooked in the stock for 10 minutes so you don’t have to worry if it’s done or not.
And a hot, bubbling stew is definitely much better than a lukewarm one. Make sure it’s hot and bogeul-bogeul bubbling! Once the ramyeon noodles soften, you can start eating (or even take a few bites of sausage before)!
There are a lot of ingredients to this dish, but some are optional: tofu, baked beans, rice cake, cheese, and radish sprouts.
Let me know how you enjoy this recipe! Happy eating!
Ingredients (Serves 4)
For the stock:
2 dried shiitake mushrooms
8 large dried anchovies, heads and guts removed, in a soup strainer or tightly wrapped in a cheesecloth
Dried kelp (a 5 x 6 inch sheet)
8 cups water
1 teaspoon kosher salt
For the seasoning paste:
For stew:
½ pound pork belly (or pork shoulder), cut into bite size pieces
2 ounces of sweet potato starch noodles, soaked in water for 30 minutes and drained
1 cup worth cabbage, cut into bite size pieces
½ of a medium onion, sliced
2 green onions, cut into 1 inch pieces
½ cup fermented kimchi, chopped
4 ounces of Polish sausage, sliced
4 ounces of spam, sliced thinly
½ of packaged instant ramyeon
1 cup worth radish sprouts (or spinach, watercress, arugula)
½ cup worth tofu, sliced (Optional)
¼ cup canned baked beans (Optional)
12-16 sliced rice cakes (Optional)
1 slice of American cheese (Optional)
Directions
Prepare stock:
Combine the water, anchovies, mushrooms, and kelp in a large pot. Cover and cook for 25 minutes over medium high heat. Add the pork and cook for another 10 minutes. Remove the pot from the heat. Take out the anchovies, kelp and mushrooms. Slice the mushrooms into bite size pieces. Strain the mixture of the stock and the pork into a large bowl. Put the pork into a small bowl. You will get about 6 cups of stock. Stir in the salt until dissolved.
Make seasoning paste:
Combine the seasoning paste ingredients – garlic, hot pepper paste, hot pepper flakes, soy sauce, sugar, and water in a bowl. Mix well.
Arrange the ingredients in a shallow pot (10 to 12 inch):
Put the cabbage, onion, green onion, pork, and the mushrooms, on the bottom of the pot. Add the kimchi, and the seasoning paste over top. Add the spam, sausage, rice cake, tofu, baked beans, and cheese. Add the ramyeon and the sweet potato starch noodles. Put radish sprouts on top and add 3 cups of stock.
Cook and serve:
Vegan Budae Jjigae 부대찌개 (Korean Army Base Stew)
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This is a vegan Budae Jjigae 부대찌개 or Korean Army Base Stew made using vegan luncheon meat, mushrooms, tofu, and some vegan cocktail sausages.
This is my take on Budage Jjigae or spicy sausage stew usually composed of different American processed food such as sausages, ham, spam/luncheon meat, kimchi, and sometimes even beans.
Budae Jjigae is also very easy to prepare as it requires only 1 pot and the rest of the ingredients just required some chopping. You can then assemble everything into the pot you’re using, add the soup base mix, broth/water, and leave it to cook!
Its really simple to make and you have yourself a very hearty and tasty 1-pot Korean meal.
WHAT IS BUDAE JJIGAE 부대찌개?
Budae (부대) means a military unit or troop in Korean while JJigae (찌개) is a term meaning “stew”. You’ve probably already heard of or tried other stews such as sundubu jjigae or soft tofu stew (순두부찌개) and kimchi jjigae or kimchi stew (김치찌개). I have a Sundubu Jjigae recipe here.
The origin of Budae Jjigae started after the Korean war in the early 1950s when there was a surplus of American processed food in army bases.
Budae Jjigae is enjoyed hot pot-style and served bubbling hot over a gas range. It’s best enjoyed with other people. My pot isn’t compatible with my induction cooker so I couldn’t serve it that way to enjoy with my family so I cooked everything first in my gas range before I added the noodles last.
This recipe actually serves a good 2-3 people, but if you want to really enjoy all the ingredients that I recommend you double the recipe and use a bigger pot.
HOW TO ENJOY BUDAE JJIGAE
Okay so buddae jjigae is something you can put together and cook at the dinner table. If you have a stove top gas range or an electric/induction cooker and a pot to go with it, then that’s great!
It’s like enjoying hot pot right at the dinner table. It’s also perfect for sharing.
FIRST OPTION: SERVE ON YOUR DINING TABLE OVER A PORTABLE GAS STOVE OR ELECTRIC/INDUCTION COOKER
This is how its traditionally enjoyed and best for sharing. When you visit Korea or go to Korean restaurants, they’ll bring out a large pot filled with the uncooked meats, rice cakes, mushrooms, tofu, noodles, and then turn on the heat so it cooks right before your eyes.
I’ve made these in several occasions and the best way to enjoy this is to prepare all the ingredients, basically just put them all in the pot, pour in the broth/water, and allow it to boil–then scoop up the toppings and noodles you’d like and then enjoy! Then you can just cook more noodles along the way so they stay nice and chewy.
SECOND OPTION: COOK EVERYTHING OVER YOUR STOVE AND ENJOY
This is best for smaller servings. I actually enjoyed this meal straight from the pot! I made sure to add the noodles last so they don’t overcook.
NOW LET’S TALK ABOUT THE BUDAE JJIGAE INGREDIENTS
THE SOUP BASE
Mix together the soup base mix. Set aside.
The gochujang and gochugaru here is what gives this stew that nice kick of spice!
PROCESSED ‘MEATS’ AND OTHER ADD-INS
Extra firm tofu
Mushrooms
Green onions or scallions
Vegan luncheon meat
For the luncheon meat, I pan-fried mine over a non-stick pan until lightly brownd since the ones I used from Omnipork are very soft if there’s not cooked. So pan-frying them will make sure they’re firm when placed in the stew.
VEGAN SAUSAGES
I used these vegan cocktail sausages I purchased from The Vegan Grocer (local vegan grocery here in the Philippines) and it’s from a taiwanese brand. It’s very subtle in flavour but has a good texture. You can use other vegan sausages of your choice!
INSTANT RAMEN NOODLES
I love adding noodles to my budae jjigae because adding some really makes it a complete, hearty meal.
These ramen noodles I used are instant non-fried noodles from the brand Koka that don’t have any sauce packets–just noodles!
You can also find a similar wheat ramen noodle alternative here. (affiliate link)
PREPARING AND COOKING YOUR STEW
Heat a medium-sized pot over medium heat, mine was around 20-cm or 8-inches in diameter.
I like to quickly sauté the kimchi first. I used my homemade vegan kimchi (recipe here ) before I add in the rest of the ingredients.
) before I add in the rest of the ingredients. Afterwards, add in the sauce base mix.
Assemble the mushrooms, tofu, luncheon meat, sliced sausage around the pot.
Pour in the vegetable broth and top with the green onions. Cover the pot and leave the jjigae to come to a boil. Once it boils, allow the mushrooms to cook down. Taste the soup and feel free to season with salt, to taste, if needed.
If using noodles, add in the noodles or until ready to enjoy and then cook until chewy.
Budae jjigae is meant to be served hot-pot style so if you have a portable gas range, you can prepare everything then serve this at the dining table and cook it while you’re enjoying!
SERVE AND ENJOY WHILE IT COOKS
Budae Jjigae is meant to be enjoyed bubbling hot so enjoy it immediately!
Budae jjigae is actually meant to be served hot-pot style so if you have a portable gas range, you can prepare everything then serve this at the dining table and cook it while you’re enjoying!
Get a generous amount of the noodles, tofu, mushroom, processed meats. You can enjoy this with a side of more vegan kimchi.
You’ll find the full recipe below.
OTHER KOREAN VEGAN RECIPES YOU MIGHT ENJOY:
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Vegan Budae Jjigae 부대찌개 (Korean Army Base Stew) 5 from 3 votes This is a vegan Budae Jjigae 부대찌개 or Korean Army Base Stew made using vegan luncheon meat, mushrooms, tofu, and some vegan cocktail sausages. This is my take on Budage Jjigae or spicy sausage stew usually composed of different American processed food such as sausages, ham, spam/luncheon meat, kimchi, and sometimes even beans. Print Recipe Pin this Recipe Prep Time 10 mins Cook Time 10 mins Total Time 20 mins Course Main Course Cuisine Asian, East Asian, Korean Servings 3 Calories 247 kcal Ingredients 1x 2x 3x Soup base mix 1.5 tbsp gochujang or Korean chili paste
1 tbsp gochugaru or Korean chili powder, see notes
2 tsp minced garlic
2 tbsp mirin or sake, or use more broth (see notes)
1 tbsp soy sauce Stew 1 cup vegan kimchi
150 g shiitake mushrooms
150 g king oyster mushrooms
200 g extra firm tofu
150 g vegan cocktail sausage , sliced diagonally into 3/4-inch thick pieces
150 g vegan luncheon meat or spam , around 4 slices (I used Omnipork Luncheon Meat)
4 cups vegetable broth
1 green onion sliced plus more for topping
Salt to taste
1-2 servings instant ramen noodles or other noodles of choice For serving More chopped green onions for topping
Vegan kimchi Instructions Mix together the soup base mix. Set aside.
For the luncheon meat, I pan-fried mine over a non-stick pan until lightly brownd since the ones I used from Omnipork are very soft if there’s not cooked. So pan-frying them will make sure they’re firm when placed in the stew.
Heat a medium-sized pot over medium heat, mine was around 20-cm or 8-inches in diameter.
Once hot, add in the kimchi. I like to sauté my kimchi for 1-2 minutes. Afterwards, add in the sauce base mix.
Assemble the mushrooms, tofu, luncheon meat, sliced sausage around the pot.
Pour in the vegetable broth and top with the green onions. Cover the pot and leave the jjigae to come to a boil. Once it boils, allow the mushrooms to cook down. Taste the soup and feel free to season with salt, to taste, if needed.
If using noodles, add in the noodles or until ready to enjoy and then cook until chewy.
Budae jjigae is meant to be served hot-pot style so if you have a portable gas range, you can prepare everything then serve this at the dining table and cook it while you’re enjoying! WATCH Video Notes Gochujang and Gochugaru If you don’t have gochugaru or Korean red peper/chili flakes, you can just add 1/2 more gochujang or chili paste Rice Wine If you don’t consume alcohol, you can just use vegetable broth.
You can also use mirin. NUTRITIONAL INFO Calories: 247 kcal | Carbohydrates: 39 g | Protein: 12 g | Fat: 7 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Sodium: 2354 mg | Potassium: 621 mg | Fiber: 4 g | Sugar: 9 g | Vitamin A: 1541 IU | Vitamin C: 2 mg | Calcium: 46 mg | Iron: 4 mg DID YOU MAKE THIS RECIPE? Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂
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