Korean Army Stew (Budae Jjigae)

Warm up on a rainy day with this spicy, comforting Korean Army Stew. A rich, bubbling hot pot layered with ramen, luncheon meat, tofu, and a perfectly poached egg in a bold chili broth.

Ingredients

• 1 block soft or firm tofu
• 0.5 red onion
• 2 stalks green onions
• 2 tbsp Korean hot sauce (gochujang)
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 tbsp chili oil
• 1 tbsp white sugar
• 3 tbsp water (for sauce)
• 4 leaves napa cabbage
• 1 handful leafy greens
• 1 can luncheon meat (Spam)
• 1 handful enoki mushrooms
• 3-4 shiitake mushrooms
• 150 g thinly sliced beef
• 3-4 cups hot water or mild stock
• 1 block instant ramen noodles
• 1 egg
• 1 tsp black sesame seeds

Instructions

1. 1Slice the tofu

   

   Place a block of soft or firm tofu onto a wooden cutting board and use a sharp knife to cut it into neat, even slices.

   Tip: Cut the slices thick enough so they dont break apart easily when simmering in the hot pot broth.
2. 2Cut the red onion

   

   Place the red onion on a wooden cutting board and use a sharp knife to cut it cleanly in half.

   Tip: Keep your fingers curled inward to protect them while slicing.
3. 3Chop green onions

   

   Slice the green onions evenly into small pieces on a wooden cutting board using a kitchen knife.

   Tip: Cut at a slight angle for a nicer presentation.
4. 4Add chili paste and liquids

   

   Pour chili paste and other liquid ingredients into a glass measuring cup with the help of a wooden spoon.

   Tip: Make sure to measure accurately for the best balance of flavors.
5. 5Add water and mix sauce

   

   Pour water into the measuring cup containing the sauce ingredients and stir thoroughly with a wooden spoon.

   Tip: Mix well until the paste is completely dissolved in the liquid.
6. 6Add sliced red onions to the pot

   

   Take a bowl filled with sliced red onions and carefully pour them directly into the bottom of a black cooking pot to serve as the aromatic base for the army stew.

   Tip: Spreading the onions evenly across the bottom helps distribute flavor and prevents ingredients from sticking.
7. 7Add napa cabbage over onions

   

   Place pieces of fresh napa cabbage directly into the black pot on top of the previously added layer of sliced red onions.

   Tip: Layering leafy vegetables on top of onions protects them from burning and helps release moisture into the broth.
8. 8Add leafy greens

   

   Place a handful of fresh leafy greens into the pot right next to the napa cabbage to build a diverse vegetable foundation.

   Tip: Make sure to wash and drain your greens thoroughly before adding them to avoid excess water diluting the broth.
9. 9Arrange luncheon meat

   

   Take slices of luncheon meat and neatly arrange them into the pot alongside the vegetables.

   Tip: Cutting the luncheon meat into uniform thickness ensures even cooking and a nice presentation.
10. 10Add various mushrooms

    

    Add a selection of mushrooms, including enoki and shiitake mushrooms, into the pot to enrich the flavor profile of the stew.

    Tip: Trim the roots off the enoki mushrooms and gently wipe the shiitake mushrooms clean with a damp cloth.
11. 11Add tofu to the pot

    

    Arrange the freshly sliced tofu pieces neatly into the hot pot alongside the other prepped ingredients like napa cabbage, greens, and mushrooms.

    Tip: Place delicate ingredients like tofu carefully so they maintain their shape during the cooking process.
12. 12Add sliced beef

    

    Take thin slices of beef using chopsticks and carefully place them into the pot with the rest of the ingredients.

    Tip: Layer the beef evenly so it cooks quickly and evenly once the broth starts boiling.
13. 13Garnish with green onions

    

    Scatter freshly sliced green onions over the top of the arranged hot pot ingredients to add a fresh aroma and pop of color.

    Tip: Add green onions just before pouring the liquid so they retain their vibrant color and fresh flavor.
14. 14Pour the sauce mixture

    

    Take your prepared spicy red sauce mixture and pour it evenly over the layered ingredients inside the pot.

    Tip: Pour the sauce slowly over the top so it seeps down evenly through all the ingredients as it heats.
15. 15Add hot water

    

    Pour hot water into the pot over the layered ingredients and sauce to bring the stew together and start the cooking process.

    Tip: Using hot water instead of cold water helps the stew reach a boil much faster.
16. 16Add instant ramen noodles

    

    Place a block of instant ramen noodles directly on top of the layered stew ingredients in the pot, ready to absorb the rich broth.

    Tip: Place the ramen on top so it cooks evenly as the broth bubbles.
17. 17Crack an egg on top

    

    Crack a fresh raw egg directly onto the center of the instant ramen noodles in the bubbling pot to add richness to the stew.

    Tip: Drop the egg right into the center indentation of the noodles so it stays contained.
18. 18Cover and simmer

    

    Cover the pot securely with a lid to trap the heat and let the stew simmer, allowing the noodles to soften and the egg to cook.

    Tip: Simmer on medium heat to let all the flavors meld together properly.
19. 19Sprinkle sesame seeds

    

    Gently sprinkle black sesame seeds evenly over the cooked egg and ramen noodles to add a nutty flavor and visual contrast.

    Tip: Toast the sesame seeds slightly beforehand if you want an enhanced nutty aroma.

Storage & Reheating

Burn It Off

Frequently Asked Questions