Korean Army Stew (Buddae Jjigae)
Budae Jjigae: The Ultimate Spicy, Savory Korean Comfort Stew
If there is one dish that perfectly captures the "everything but the kitchen sink" philosophy of comfort food, it’s Budae Jjigae, also known as Korean Army Stew. It is a glorious, bubbling pot of spicy broth, silky tofu, crisp vegetables, and—the stars of the show—Spam and hot dogs.
Yes, you read that right! It might sound like an unusual combination to the uninitiated, but one taste of the rich, fiery broth and the salty, savory meats will have you hooked. It’s smoky, spicy, tangy, and deeply satisfying.
A History of Resilience: The Story of Army Stew 🇰🇷
To understand why Spam is in a Korean stew, we have to look back at the Korean War in the early 1950s. During this time, food was extremely scarce in South Korea. People living near U.S. military bases began incorporating surplus processed foods—like canned ham (Spam), hot dogs, canned baked beans and sliced cheese—into traditional Korean spicy stews. I actually didn’t use canned beans since I am not a fan, but traditionally, this is what is used in this dish.
The name Budae (military base) Jjigae (stew) literally translates to "Army Base Stew." What began as a dish born out of necessity has transformed into one of Korea’s most beloved modern classics. It is a beautiful example of culinary fusion and the resilience of a culture that turned humble rations into a gourmet experience.
The Secret is in the "Jang" (The Sauce)
The heart of a great Army Stew is the spicy seasoning paste. My recipe uses a potent mix of:
Gochujang & Gochugaru: For that signature Korean heat and deep red color.
Garlic & Soy Sauce: For an aromatic, savory base.
Mirin & Sugar: To balance the spice with a hint of sweetness.
We mix this up and let it sit while we prep the "shallow pot of dreams."
Building the Perfect Pot
One of the best parts of making Budae Jjigae is the presentation. Instead of just tossing things in, we arrange the ingredients in a beautiful circle:
The Meats: Slices of Spam, mini sausages, and strips of pork belly.
The Veggies: Earthy shiitake mushrooms, sliced cabbage, and pungent kimchi.
The Protein: Soft, firm tofu slices to soak up all that spicy broth.
Once the chicken or beef stock is poured in and the sauce is dropped in the center, we let it simmer for about 15-17 minutes. This allows the fats from the Spam and bacon to meld with the kimchi and spicy paste, creating a broth that is incredibly complex.
The Final Flourish: Ramen, Rice Cakes, and Cheese!
Just when you think it can’t get better, we add the instant ramyeon noodles and chewy rice cakes. They soak up the liquid, thickening the stew slightly.
The finishing touch? A handful of enoki mushrooms, fresh green onions, and—true to its military base roots—a slice of American yellow cheese or shredded cheese. The cheese melts into the broth, adding a creamy richness that rounds out the heat perfectly.
How to Enjoy It
Budae Jjigae is traditionally served right at the table on a portable burner so it stays bubbling hot. But if you don’t own one, that is totally fine too! Just serve it piping hot right away from the burner. It’s meant to be shared with friends and family, usually with a side of steamed white rice to help balance the intense flavors.
It’s a dish that tells a story, warms the soul, and proves that sometimes, the most unexpected ingredients make the best meals.
Korean Army Stew (Buddae Jjigae)
Serves about 6
Ingredients:
For the Spicy Paste:
6 garlic cloves, minced
1 tablespoon gochujang paste (Korean red pepper paste)
2 tablespoons Korean gochugaru (red pepper flakes), or use only 1 tsp if you want a milder spice
2 tbsp mirin
1 tbsp soy sauce
1 tbsp sugar
For Stew:
4oz mini hot dog sausages
1/2 can Spam, sliced 1/4 inch thick
3 strips pork belly or bacon, sliced 2 inch thick
1 cup sliced cabbage
½ medium onion, sliced
6oz shitake mushrooms, sliced
1/2 package firm tofu, sliced 1/4 inch thick
½ cup kimchi, chopped
4 cups chicken, beef, or anchovy stock
1 Packet instant ramyeon noodles (use only the noodles)
a big handful of sliced rice cakes
2 oz enoki mushrooms
2 green onions, chopped for garnish
Instructions
Mix all the seasoning sauce ingredients to a bowl and set aside.
In a large shallow pot, add the kimchi, spam, hotdog, bacon, tofu, onions, cabbage, and shiitake mushrooms in a nice arrangement.
Pour in the beef or chicken stock and add the seasoning sauce in the center.
Cover and cook on medium high heat until it begins to boil and cook for 15-17 minutes.
Add the ramen and rice cakes. Cook for about 3 minutes until the ramen and the rice cakes begin to soften.
Top with green onions, enoki mushrooms, and shredded cheese. Cover and cook on low for another minute to allow the cheese to melt.
Turn off the heat and then serve immediately!
