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Budae Jjigae (One-Pot Korean Army Stew)

Hearty Budae Jjigae (One-Pot Korean Army Stew) Recipe

Budae Jjigae is a comforting one-pot stew that combines bold flavors like kimchi and spam, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soups
Cuisine: Korean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 minced garlic cloves Adds aromatic flavor; can substitute with garlic powder.
  • 1 tablespoon gochugaru (Korean chili flakes) Provides heat and color; adjust to taste.
  • 2 tablespoons gochujang (Korean chili paste) Adds depth and sweetness; substitute with red pepper paste if necessary.
  • 3 tablespoons soy sauce Enhances umami flavor; use tamari for gluten-free.
  • 2 tablespoons mirin Sweetens and balances flavors; rice vinegar with a touch of sugar can also work.
  • 1 teaspoon sugar Balances the heat; honey or agave syrup can be alternatives.
  • black pepper Offers a touch of spice; freshly ground is best.
For the Proteins
  • 8 ounces sliced spam A unique protein source; substitute with tofu or chicken.
  • 2 cooked sausages Contributes heartiness; use any preferred sausage style.
  • 1 cup cubed tofu Adds creaminess; omit for a meat-only variant.
For the Veggies
  • 1 cup rice cakes Provides traditional texture; substitute with noodles for gluten-free.
  • 1 sliced onion Adds sweetness; green onions can be used for fresh flavor.
  • 1 cup enoki mushrooms Light texture; shiitake or button mushrooms are substitutes.
  • 1 cup kimchi Essential for authentic flavor; opt for store-bought or homemade.
For Cooking
  • 4 cups chicken broth The base for the stew; vegetable broth for a lighter option.
  • 2 packs ramen noodles Quick cooking; substitute with any preferred noodle type.
Toppings
  • 1 cup shredded cheese Optional for creaminess; omit if avoiding dairy.
  • chopped green onions Fresh garnish for added crunch; sprinkle before serving.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine 4 minced garlic cloves, 1 tablespoon of gochugaru, 2 tablespoons of gochujang, 3 tablespoons of soy sauce, 2 tablespoons of mirin, 1 teaspoon of sugar, and a sprinkle of black pepper. Stir until well blended, creating a rich sauce.
  2. In a large pot, layer 8 ounces of sliced spam, 2 cooked sausages, and 1 cup of cubed tofu. Add 1 cup of rice cakes, 1 sliced onion, 1 cup of enoki mushrooms, and 1 cup of kimchi, arranging evenly.
  3. Pour 4 cups of chicken broth over the ingredients and drizzle with the prepared sauce. Cover and bring to a boil over medium-high heat for about 10–15 minutes.
  4. Once boiling, add 2 packs of ramen noodles on top. Let them rest for 3–4 minutes, then stir everything together. Cover and cook for an additional 5–7 minutes until noodles are tender.
  5. Remove from heat, optionally add 1 cup of shredded cheese on top to melt, and sprinkle with chopped green onions just before serving.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 50gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

Taste and adjust seasoning before serving. Keep uncovered for the last few minutes to intensify flavors. Layer ingredients evenly for the best texture in each bite.

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