Budae Jjigae: Ultimate Korean Army Stew

Buddha Jjiga is Korean army stew with a fusion twist. Made with Spam, kimchi, and ramen, this iconic dish is perfect for communal dining. Learn the rich history and flavors of this Korean-American fusion dishand follow the step-by-step recipe for a hearty meal.

Budae jjigae known as Korean army stew boiling in a pot. — Budae Jjigae: Ultimate Korean Army Stew 65

“Made the stew a few days ago. It was a total hit. Pan was licked clean in no time. We will definitely be having this again. Extremely convenient. Perfectly spiced, the umami was oooooo mama”

SuZQ

In Korea, a hot pot of Budae Jjigae, or Korean army stew, often takes center stage at dinner. It’s another must-try dish from the nation’s rich culinary tradition.

My college years in Korea were flavored with Budae Jjigae. Venturing to Uijeongbu, the dish’s birthplace, was a ritual. Those trips brimming with laughs, the soothing sound of simmering stew, and its enticing aroma have etched a special place in my memories.

History of Budae Jjigae

“Buddha” signifies a military base in Korean, and “Jjigae” translates to stew. Their union gives us “Army Base Stew”, capturing its unique historical essence.

Emerging from the post-war ashes of 1953, this stew became more than food – it symbolized Korean resilience. With the nation’s economy grappling, many sought sustenance from U.N. and U.S. relief, notably surplus processed meats from American bases.

The ingenious merger of American canned produce with traditional Korean essences birthed this Korean-American fusion dish. From its modest inception, Budae Jjigae has risen as an iconic South Korean culinary marvel.

Budae jjigae, Korean army stew, with all the ingredients simmering over a portable burner. — Budae Jjigae: Ultimate Korean Army Stew 66

In Popular Culture

Anthony Bourdain’s culinary adventures led him to this unique stew on CNN’s Parts Unknown. For many Koreans, dishes like this and the beloved dalgona candy evoke a deep-seated nostalgia, reminiscing both bygone hardships and the joys of shared meals.

Honestly, my tryst with this stew began in my 20s. To my parents, it possibly echoed the trying post-war times. Yet, for countless Koreans, this military stew is a trip down memory lane, a lesson in humility, and a testament to the nation’s undying spirit.

Recipe Ingredients

Ingredients for making budae jjigae, army stew. — Budae Jjigae: Ultimate Korean Army Stew 67

While the ingredient list might seem extensive, it offers flexibility. Adapt it to available ingredients or personal preferences. After all, the best recipes are often the ones you make your own.

Processed meats used for making Korean army stew (budae jjigae). — Budae Jjigae: Ultimate Korean Army Stew 68

Essential ingredients

Spam: Opt for low-sodium
Pork & beans: An integral part for that signature taste.
Hot dogs and/or sausage: more processed meat to make it hearty and add umami flavor.
Kimchi: Sour kimchi is what makes this stew “fusion”
Stock: Chicken stock lends depth; alternatively, try beef bone broth or anchovy kelp stock.

Other optional ingredients for budae jjigae recipe also known as Korean army stew. — Budae Jjigae: Ultimate Korean Army Stew 69

Popular Additions for Heartier Stew

Elevate your army stew with these additional ingredients:

Protein: Pork belly or ground pork.
Tofu: Soft tofuit soaks in flavors brilliantly.
Instant ramen noodles: Preferably Korean ramen noodles.
Cheese: Cheddar’s my pick, but American cheese works too.
Aromatics: Onions, green onions.
Mushroom: Any mushroom of your choice. I used oyster mushroom.

Optional Ingredients for Personal Touch

Mix it up with dumplings, rice cakes, or Korean glass noodles.

Budae jjigae seasoning sauce

Since all the add-ins are the typical ingredients, what makes the best budae jjigae is in the seasoning sauce you flavor the broth. Try mixing up the following ingredients to make the best tasting army stew.

Korean chili flakes (gochugaru): Adjust the amount depending on your heat tolerance
Korean chili paste (gochujang): adds savory taste and thicken the broth
I am willow and soup soy sauce: adds umami and seasoning
Garlic: savory addition

Recipe Notes & Tips for Success

Make your budae jjigae in a large, shallow pan to hold all the ingredients.
I usually opt for store-bought chicken stock which saves time.
- Alternatively, try the homemade dried kelp & anchovy stock or beef stock. For the latter, see my tteokguk recipe.
Cook your Korean stew on a portable burner right at the table, and have people pick out what they like to eat while the stew is simmering. (Most of the ingredients don’t take long to cook)
Remember, noodles absorb liquid. Consume the noodles first and refill with extra stock if needed. It’s the traditional way at Korean restaurants!

Step-by-Step Guide to Making Budae Jjigae

Step 1. Prepare the Signature Sauce

Blend the chili flakes, gochujang, soy sauces, garlic, and pepper. Keep aside.

Onion slices on the bottom of budae jjigae pan. — Budae Jjigae: Ultimate Korean Army Stew 71

Step 2. Layer the Ingredients

Begin with onions at the pan’s base, then arrange your choice of ingredients.

Korean army stew (budae jjigae) pot filled with canned meats, rice cakes, ramen noodles and cheese. — Budae Jjigae: Ultimate Korean Army Stew 73

Step 3. Add noodles and stock.

Add noodles, cheese, and the prepared sauce. Pour stock just enough to cover the ingredients.

Adding plain water results in bland tasting broth. I recommend using low-sodim (or no-salt) chicken stock instead of water to add more umami and depth to the flavor. If you prefer thick and rich flavor of the soup, try with Korean ox bone soup.

Picking up cooked ramen noodles from the pot of Korean fusion army stew. — Budae Jjigae: Ultimate Korean Army Stew 74

Step 4. Cook to perfection

Place the pan on the stove (I recommend using a portable burner right on the table) and bring the stew to a boil. Reduce the heat to low and simmer.
Stir the seasoning paste to distribute it throughout the stew.
Stir ramen noodles to cook evenly in the simmering stock.

Serving Suggestions

Budae Jjigae is best enjoyed fresh and hot. To get the most out of its rich flavors and textures:

Noodles First: Dive into the noodles while they’re still chewy; they tend to absorb the broth and can get too soft if left for long.
Temperature Matters: Serving the stew piping hot straight from the stove enhances its aroma and overall taste.
Pairings: For a wholesome experience, pair the stew with a side of steamed rice. The rice complements the savory broth and makes for a filling meal.
Accompaniments: Consider serving with traditional Korean side dishes, like kimchi or pickled radish, to elevate the dining experience. They add a refreshing contrast to the rich, hearty stew.

A bowl of rice topped budae jjigae kimchi, Spam, and hotdog. — Budae Jjigae: Ultimate Korean Army Stew 75

Check out my Korean chicken stew recipe (That’s right) if you are into spicy stews made with braised chicken. Quick sundubu jjigae made with canned tuna is another easy stew that you might like, which only takes 10 minutes to prepare.

More Korean Fusion Dishes

If you want to explore Korean flavors mingled in other global cuisine, these recipes will satisfy your taste palettes:

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