Korean Army Stew (Budae Jigae)
Equipment
Ingredients
Ingredients
- ½ onion, sliced
- 2 scallions, chopped (white and green parts separated)
- ¼ block tofu, cut into rectangles
- ½ can spam, cut into rectangles
- 5 Korean sausages or hot dogs, sliced
- ½ cup enoki mushrooms
- ½ cup sliced rice cakes
- ½ cup kimchi
- 1 pack instant ramen
- 1 slice of American or mozzarella cheese
- 1½ cups dashi broth or water
Instructions
- Slice the onions and scallions. Cut spam and tofu into rectangles and optionally cut your sausages.
- In a bowl, combine gochujang, soy sauce, chili flakes, garlic, sugar, and water to make the soup base.
- In a wide shallow pot, layer onions and scallion whites on the bottom. Arrange tofu, spam, sausages, mushrooms, and rice cakes over top.
- Add the kimchi and pour in the soup base.
- Pour in the dashi broth and bring everything to a simmer.
- Once bubbling, add the instant ramen noodles and cover. Cook for 3 minutes.
- Place a slice of cheese on top and cover again until the cheese is melted.
- Garnish with scallion greens if desired and serve hot, straight from the pot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Table of Contents
- Korean Army Stew (Budae Jigae) Recipe
- Why Korean Army Stew (Budae Jjigae) Is a Spicy, Savory Comfort Stew You Can Share
- Easy to Make, Even Better to Eat
- Ingredients for Korean Army Stew
- How to Make Korean Army Stew
- Tips and Variations
- Why I Always Come Back to This Recipe
- How to Serve Korean Army Stew
- Frequently Asked Questions
- More Recipes to Try
Why Korean Army Stew (Budae Jjigae) Is a Spicy, Savory Comfort Stew You Can Share
Korean Army Stew is one of those dishes that feels like a warm hug on a cold day. It’s rich, hearty, and just a little chaotic in the best way. The mix of Spam, hot dogs, ramen, tofu, kimchi, and that deep red gochujang broth all come together in a bubbling pot of flavor. I grew up eating this with friends and family, tossing everything in the pot and letting it simmer while we laughed, talked, and waited for that first ladleful.
Easy to Make, Even Better to Eat
Despite how loaded it looks, Korean Army Stew is surprisingly easy to prepare. You prep your ingredients, stir together a quick soup base, and layer everything in a pot. As it simmers, the broth soaks into each ingredient, turning every bite into a spicy, savory, and comforting mouthful. Add ramen noodles at the very end, melt a slice of cheese over the top, and you’ve got a dish that feels like it stepped straight out of a Korean drama.
Ingredients for Korean Army Stew
Main Ingredients:
- 1/2 onion, sliced
- 2 scallions, chopped (white and green parts separated)
- 1/4 block tofu, cut into rectangles
- 1/2 can spam, cut into rectangles
- 5 Korean sausages or hot dogs, sliced
- 1/2 cup enoki mushrooms
- 1/2 cup sliced rice cakes
- 1/2 cup kimchi
- 1 pack instant ramen
- 1 slice American or mozzarella cheese
- 1 1/2 cups dashi broth or water
Soup Base:
- 2 tablespoons gochujang
- 1 tablespoon soy sauce
- 1 teaspoon Korean chili flakes (gochugaru)
- 1 clove garlic, minced
- 1 teaspoon sugar
- 2 tablespoons water
Optional Garnish:
- Extra scallions
How to Make Korean Army Stew
Slice onions and scallions. Cut spam, tofu, and sausages into bite-sized pieces.
In a bowl, combine gochujang, soy sauce, chili flakes, garlic, sugar, and water to make the soup base.
In a wide shallow pot, layer onions and scallion whites on the bottom. Arrange tofu, spam, sausages, mushrooms, and rice cakes over top.
Add kimchi and pour the soup base over the top, then add the dashi broth. Bring to a simmer.
Once bubbling, add instant ramen noodles. Cover and cook for 3 minutes.
Place a slice of cheese on top, cover until melted, then garnish with scallion greens. Serve hot, straight from the pot.
Tips and Variations
Swap Spam for more tofu or leftover meats, use different mushrooms for variety, or make it extra spicy by adding fresh chili slices or extra gochugaru. It’s one of the most forgiving, customizable stews you can make.
Why I Always Come Back to This Recipe
Budae Jjigae is more than just a stew. It’s a cultural snapshot and a comfort food classic. Born from post-war necessity, it has evolved into a dish beloved for its bold flavor and endless customization. Whether I’m feeding friends, making a solo comfort meal, or using up fridge leftovers, this stew never disappoints.
How to Serve Korean Army Stew
Serve it family-style in the pot, with everyone scooping out their favorite bits. Pair it with steamed rice to balance the spice, and make sure to enjoy the rich, slightly thickened broth at the end…it’s the best part!
Frequently Asked Questions
Can I make this less spicy?
Yes! Reduce the gochugaru and gochujang, and use more broth for a milder flavor.
What kind of cheese works best?
American cheese melts creamiest, but mozzarella works if you prefer a stretchy texture.
Can I make this ahead?
You can prep all ingredients and the soup base in advance, but assemble and cook just before serving for best texture.
Does it have to be made in a shallow pot?
A shallow pot gives the best presentation and even cooking, but any medium pot will work.
More Recipes to Try
• Try my Kimchi Jigae for another spicy, comforting Korean classic.
• Make my Korean Fried Chicken for a sweet and savory main to serve with Korean Army Stew!
• For something quick, my Garlic Butter Fried Rice is always a hit.
