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Stews & jjigae

Army Base Stew

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budae-jjigae

Spicy Korean stew with sausage, ham, noodles, kimchi and baked beans.

Medium30 min3 servings🌶️🌶️🌶️★ 88Contains soyContains glutenContains milk
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History & culture

After the Korean War, surplus processed foods near U.S. military camps in areas such as Uijeongbu were reportedly stewed with kimchi and gochujang. What began as a makeshift meal may have spread through markets and home kitchens in the 1950s and 1960s. By the late twentieth century it had become a national comfort dish at pojangmacha and home tables. Today budae-jjigae is widely served in restaurants as a symbol of postwar fusion cooking.

Servings
3

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Ingredients & steps

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Ingredients

  • Kimchi (napa cabbage)

    Substitutestore-bought kimchi works

    200 g
  • Garlic
    3 cloves
  • Onion
    1 medium
  • Firm tofu

    Substituteextra-firm tofu

    150 g
  • Korean instant ramen
    1 pack
  • Water
    3 cups
  • Baked beans in sauce

    Substitutecanned pork and beans

    200 g
  • Green onion

    Substitutescallion or spring onion

    2 stalks
  • Korean-style sausage

    Substitutehot dogs or kielbasa

    2 links
  • Luncheon meat (Spam)

    Substituteham or canned pork

    100 g

Seasonings

  • Gochujang (Korean chili paste)

    Substitutemiso + chili paste (approximate)

    2 tbsp
  • Korean chili flakes (gochugaru)

    Substitutecoarse red pepper flakes (adjust heat)

    1 tbsp
  • Soy sauce

    SubstituteTsuyu (diluted) 2 tsp (2 tsp per 1 tbsp) or Tamari 1 tbsp

    1 tbsp

Steps

  1. 13 min

    Slice sausage, spam, and tofu; layer kimchi, onion, and meats in a wide pot.

    • Korean-style sausage
    • Luncheon meat (Spam)
    • Firm tofu
    • Kimchi (napa cabbage)
    • Onion
  2. 21 min

    Mix gochujang, gochugaru, soy sauce, and minced garlic with water; pour over ingredients.

    • Gochujang (Korean chili paste)
    • Korean chili flakes (gochugaru)
    • Soy sauce
    • Garlic
    • Water
  3. 3Medium heat16 min

    Simmer on medium heat 12 minutes, then add baked beans and instant ramen. Cook 3–4 minutes until noodles loosen and finish with green onion.

    • Baked beans in sauce
    • Korean instant ramen
    • Green onion

Storage & reheating

Refrigerate up to 3 days; flavor improves on the second day.

Troubleshooting

  • ⚠️ Broth is too salty

    → Use well-fermented but not over-salty kimchi and add water to adjust.

  • ⚠️ Sausage overwhelms the stew

    → Use smaller amounts and slice thinly so flavors stay balanced.