Classic Korean Army Stew (Budae Jjigae)
A hearty, comforting Korean fusion classic. This iconic army stew balances savory spam, sausage, and kimchi in a rich, spicy broth topped with melted cheese.
Budae jjigae, or army base stew, is a fascinating piece of modern Korean culinary history. Born from necessity following the Korean War, it ingeniously combines traditional Korean ingredients like kimchi and gochujang with processed American foods like spam and hot dogs. The result is an incredibly popular, soul-warming comfort food that remains a staple of Korean dining culture today.
Ingredients
- 200 g spam
- 150 g sausages
- 150 g firm tofu
- 1 cup aged kimchi
- 100 g enoki mushrooms
- 1 block instant noodles
- 1 slice processed cheese
- 500 ml anchovy or beef broth
- 2 tbsp gochujang
- 1 tbsp chopped green onions
Instructions
- 1Prepare the base ingredients
Begin by arranging your key ingredients, such as sliced spam, sausages, and blocks of tofu, neatly around the base of a wide metal pan. This setup creates a visually appealing and organized foundation for the army stew.
Tip: Cut your ingredients into uniform, bite-sized pieces so they cook evenly and are easy to serve. - 2Add kimchi and mushrooms
Add a generous portion of flavorful kimchi and fresh enoki mushrooms to the pan. Distribute them alongside the previously placed ingredients to ensure a balanced distribution of flavors in the stew.
Tip: Aged kimchi provides a deeper, more pungent flavor that is perfect for balancing the richness of the spam and sausage. - 3Add sauce and broth
Place a generous dollop of Korean red sauce paste into the center of the pan. Carefully pour your prepared broth around the ingredients until the pan is appropriately filled for simmering.
Tip: Pour the broth gently to avoid displacing your neatly arranged ingredients in the pan. - 4Add noodles and cheese
Once the stew is simmering, add a block of instant noodles into the broth. Top the noodles with a slice of processed cheese and let it melt into the bubbling liquid, creating a creamy finish.
Tip: Keep the cheese on top for a few moments to allow it to melt slowly into the broth, adding a rich texture.
