Budae Jjigae (Korean Army Stew
One)

A comforting, single-serving Korean army stew featuring savory luncheon meat, firm tofu, ramen noodles, and a rich, spicy broth topped with melted cheese.

Ingredients

• 100 g luncheon meat
• 1/2 block firm tofu
• 1/2 red onion
• 1/2 cup napa cabbage
• 1/2 zucchini
• 1 pack ramen noodles
• 1 slice yellow cheese
• 1 egg
• 1 tbsp Korean chili paste
• 1 tsp chili powder
• 1 tsp soy sauce
• 1/2 tsp sugar
• 1 clove minced garlic
• to taste green vegetables and chili slices

Instructions

1. 1Slice the Red Onion

   

   Place a fresh red onion on the wooden cutting board and carefully slice it into even sections using a kitchen knife.

   Tip: Keep your fingertips tucked inward to protect your hands while cutting round or bulb vegetables.
2. 2Slice the Zucchini

   

   Take the zucchini and cut it crosswise into neat, uniform rounds on the cutting board, ready for the stew pot.

   Tip: Cutting the zucchini into consistent thickness ensures they cook evenly in the broth.
3. 3Cut the Tofu

   

   Slice a block of firm tofu into clean, bite-sized rectangular pieces so they can easily absorb the flavors of the stew.

   Tip: Firm tofu holds its shape much better during simmering compared to soft or silken varieties.
4. 4Slice the Luncheon Meat

   

   Cut the block of luncheon meat into thin rectangular slices, a classic and essential ingredient for Budae Jjigae.

   Tip: Slice them to a thickness that allows them to get slightly crispy on the edges while remaining tender.
5. 5Prepare the Sauce Base

   

   Combine Korean chili paste, chili powder, a touch of sugar, and soy sauce inside a clear glass cup to build the savory and spicy flavor foundation.

   Tip: Mix the sauce ingredients thoroughly beforehand so the paste dissolves smoothly into the broth later.
6. 6Add Minced Garlic to Sauce

   

   Add a spoonful of minced garlic directly into the glass cup containing the prepared seasoning mixture and stir well.

   Tip: Freshly minced garlic brings a sharp, aromatic punch that elevates the depth of the chili sauce.
7. 7Layer the Base Vegetables

   

   Place a fresh layer of sliced red onions and napa cabbage at the bottom of the pot to establish a flavorful vegetable base.

   Tip: Laying the vegetables at the very bottom prevents the ingredients from burning and adds natural sweetness to the broth as it simmers.
8. 8Add Luncheon Meat and Tofu

   

   Neatly arrange slices of luncheon meat and firm tofu pieces on top of the cabbage bed inside the pot.

   Tip: Fan out the luncheon meat and tofu evenly around the edges so they absorb the savory soup flavors uniformly.

Storage & Reheating

Burn It Off

Frequently Asked Questions