Description
Korean Army Stew, or Budae Jjigae, is a spicy, hearty fusion dish packed with kimchi, ramen noodles, sausages, tofu, and a rich gochujang-based broth. It’s a bold, comforting one-pot meal that’s perfect for sharing.
Ingredients
Scale
- 1 cup kimchi, chopped
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon gochugaru (Korean chili flakes)
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 4 cups chicken broth or water
- 1 block firm tofu, sliced
- 2–3 sausages, sliced
- 1 cup spam or cooked ham, cubed
- 1 cup Korean rice cakes (tteok)
- 1 pack ramen noodles
- 1 bunch enoki mushrooms, trimmed
- 1 slice cheddar or American cheese
- 2 stalks green onions, chopped
- ½ cup baked beans (optional)
Instructions
- Set your pot over medium heat and prepare your broth.
- In a small bowl, combine gochujang, gochugaru, soy sauce, garlic, sugar, and a bit of broth to form a spice paste.
- Layer kimchi, sausages, spam, tofu, mushrooms, and rice cakes into the pot.
- Pour in the broth and spice paste, then bring to a boil. Reduce heat and simmer for 10–15 minutes.
- Add ramen noodles and cook for 3–4 minutes, until tender.
- Top with cheese slice and green onions. Let the cheese melt slightly before serving.
- Serve hot straight from the pot with rice or extra kimchi on the side.
Notes
- Add extra broth if the stew becomes too thick during cooking.
- Use Korean ramen for a more authentic flavor and texture.
- Don’t add the cheese too early or it will disappear into the broth.
- A dash of sesame oil before serving adds a nutty depth.
Nutrition
- Serving Size: 1 bowl
- Calories: 530
- Sugar: 5g
- Sodium: 1600mg
- Fat: 30g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg