Budae Jjigae
Budae Jjigae, or Korean Army Stew, is a hearty and flavorful dish born from creativity and resilience. This beloved Korean hotpot is a unique fusion of traditional Korean flavors and Western ingredients, featuring a medley of kimchi, tofu, mushrooms, SPAM, sausages, and instant ramen. Its rich and spicy broth, enhanced by gochugaru and gochujang, delivers a delightful kick, while ingredients like rice cakes and melted cheese add texture and comfort.Perfect for sharing, Budae Jjigae is a crowd-pleaser that’s easy to customize with your favorite proteins and vegetables. Serve it bubbling hot with steamed rice and enjoy a delicious meal that warms both the body and the spirit.
Equipment
- Shallow Pot: For cooking and serving Budae Jjigae
- Lid for the Pot: To bring the broth to a boil and ensure even cooking.
- Small Mixing Bowl: For preparing the flavorful sauce.
- Portable Burner (Optional): To keep the stew warm and bubbling while serving.
Ingredients
- 4 cups chicken stock 1L
- 200 g SPAM thinly sliced
- 4 Frankfurt cocktail sausages
- 250 g tofu sliced, about ½-in thick or 1.5cm
- 200 g enoki mushrooms base stems removed and stems separated
- 200 g king oyster mushrooms thinly sliced lengthwise
- 100 g shitake caps thinly sliced
- ½ cup kimchi bite-sized
- 110 g instant ramen noodles
- 50 g sliced Korean rice cakes soaked in cold water for 15 minutes if frozen
- 30 g green onions thinly and diagonally sliced
- 1 – 2 slices cheese
Sauce
- 2 tbsps Korean chili flakes gochugaru
- 2 tbsps rice wine mirin
- 1 tbsp soy sauce
- 1 tbsp mined garlic
- ½ tbsp sugar
- ½ tbsp Korean chili paste gochujang
- a few sprinkles of ground black pepper
Instructions
- Mix the sauce ingredients altogether in a small bowl.
- Assemble the main ingredients (except instant ramen noodles, rice cakes, green onions, and cheese) in a shallow pot. Add the sauce in the middle. Pour the stock in the corner of the pot. Close the lid and turn the heat on medium-high until the stock starts to boil, about 8 minutes.
- Add the remaining ingredients, instant ramen noodles, rice cakes, green onions, and cheese, on top of the pot uncovered until the noodles are cooked, about 2 to 3 minutes. Reduce the heat to low (if you’re cooking on a portable burner and sharing the food at the dining table).
- Start dishing out soup, protein, and vegetables onto your own soup bowl. Serve with steamed rice (and with other Korean dishes).
Notes
1 tbsp = 15 ml
1 cup = 250 ml
Customizations:
- Protein Options: Swap out SPAM or sausages for chicken, beef, or even seafood to suit your preferences.
- Vegetarian Version: Use vegetable stock, tofu, mushrooms, and extra veggies for a meat-free option.
- Extra Kick: Add more gochugaru or a splash of chili oil for an even spicier broth.
Storage Tips:
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on the stove and add fresh noodles or vegetables as needed.
Serving Suggestions:
- Pair Budae Jjigae with steamed rice and classic Korean side dishes like kimchi, pickled radish, or seasoned spinach for a complete meal.
Cooking Tips:
- Add the instant noodles last to keep them from overcooking and turning soggy.
- If cooking at the table on a portable burner, keep the heat on low after the noodles are cooked to prevent the broth from evaporating too quickly.
Nutrition
Calories: 377kcalCarbohydrates: 23gProtein: 24gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 50mgSodium: 1432mgPotassium: 911mgFiber: 3gSugar: 7gVitamin A: 193IUVitamin C: 2mgCalcium: 148mgIron: 3mg
Tried this recipe?Let us know how it was!
