Budae Jjigae (Korean Army Stew)

Why You’ll Love This Recipe

I enjoy this recipe because it is quick to prepare yet full of deep, layered flavors. The combination of spicy, savory, and slightly tangy elements makes every bite interesting. I also like how flexible it is since I can easily swap or add ingredients based on what I have at home. It is perfect for when I want a warm, comforting meal without spending too much time in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1/2 block firm tofu, sliced
• 1/2 can canned meat or spam, sliced
• 3 sausages, sliced
• 1/2 medium onion, sliced
• 2 stalk green onions, cut into thirds (reserve some for garnish)
• 1/2 packet seafood mushrooms or 1 packet enoki mushrooms
• 1 slice American or cheddar cheese
• 1/3 cup kimchi
• 1/4 cup kimchi juice
• 1 instant noodle
• 3.5 cups chicken broth or water
• sesame seeds for garnish

Sauce:

• 1 tbsp gochujang
• 2 tbsp light soy sauce
• 1.5 tbsp sugar
• 2 tbsp gochugaru (adjust to taste)
• 4 cloves garlic, minced or crushed

Directions

I start by mixing all the sauce ingredients in a bowl until everything is well combined.

Then I arrange the tofu, spam, sausages, onion, mushrooms, and other ingredients in a shallow pot, placing them side by side in a circular pattern. I like to add the kimchi, kimchi juice, and green onions right in the center.

Next, I spoon the sauce into the middle and pour in the chicken broth. I bring everything to a simmer over medium heat, then cover the pot and let it cook for about 6 to 8 minutes so the flavors can develop.

After that, I lower the heat to medium-low and add the instant noodles to the center. I let them cook for about 3 to 4 minutes, gently moving them around so they cook evenly.

Finally, I place a slice of cheese on top and let it melt into the stew. I finish by garnishing with green onions and sesame seeds, then serve it hot.

Servings and timing

This recipe makes 2 servings.

The prep time is 10 minutes, the cook time is 15 minutes, and the total time is 25 minutes.

Variations

I like experimenting with this dish depending on what I have available. Sometimes I add rice cakes for extra chewiness or include different types of mushrooms for more texture. I can also swap spam with other cooked meats or keep it lighter by adding more vegetables.

When I want it less spicy, I reduce the amount of gochugaru. If I feel like making it richer, I add an extra slice of cheese or even a cracked egg toward the end of cooking.

storage/reheating

I store leftovers in an airtight container in the refrigerator once the stew has cooled. Since the noodles can absorb a lot of broth, I try to eat it as fresh as possible.

When reheating, I warm it gently on the stove and add a bit of water or broth to loosen the consistency. This helps bring the stew back to its original texture.

FAQs

Can I make this without spam?

Yes, I can replace spam with other proteins like chicken, beef, or even tofu for a lighter version.

Is Budae Jjigae very spicy?

I find it moderately spicy, but I can easily adjust the heat by reducing the gochugaru or gochujang.

Can I use different noodles?

Yes, I can use any instant noodles I like. I sometimes even try fresh noodles for a different texture.

What type of cheese works best?

I usually use American or cheddar cheese because it melts smoothly and blends well into the broth.

Can I prepare this in advance?

I prefer making it fresh, but I can prep the ingredients and sauce ahead of time to make cooking faster later.

Conclusion

I really enjoy how Budae Jjigae brings together simple ingredients into a bold and comforting meal. It is quick, flexible, and full of flavor, making it one of my favorite dishes when I want something satisfying and easy to prepare.