Korean Army Stew aka Budae Jjigae
Korean army stew, or budae jjigae, is a hearty, spicy stew that combines Korean flavours with ingredients like sausages, tofu, and instant noodles. It was created after the Korean War when food was scarce, and people used what was available, like canned goods from U.S. military bases, to make a filling meal, but now it's a classic Korean dish that's loved by many.
I make this all the time when I don't have much fresh ingredients at home but want something filling and quick. It's super easy and can be customised to suit everyone's taste and preferences. Definitely give this a go if you're a fan of easy Korean recipes like me!
Ingredients
For the soup base:
- 1 heaped tbsp gochujang (Korean fermented chilli paste)
- 1 tbsp gochugaru (Korean red chilli flakes)
- 1 tbsp sugar
- 1/2 tbsp sesame oil
- 1/2 tbsp mirin
- 2 cloves garlic, minced
- 500ml light broth (vegetable or chicken stock)
- Extra water, as needed
For everything else (not everything is mandatory):
- 1 pack of instant noodles
- 150g tteokbokki (Korean rice cakes)
- 200g spam or frankfurter sausages, sliced
- 3 slices of Korean fish cake, cut into triangles
- 5-6 dumplings of your choice
- 100g medium-firm tofu, cubed
- 1 cup kimchi, roughly chopped
- 1/2 brown onion, sliced
- 1-2 slices of American cheese (optional but traditional)
- A handful of mushrooms (shiitake, enoki, or button)
- Spring onions for garnish
Pair it with
Instructions
- Arrange the spam (or sausage), tofu, kimchi, onions, mushrooms, and noodles in a large, ideally flat, saucepan.
- In a large pot, mix together the gochujang, gochugaru, sugar, sesame oil, mirin, and minced garlic with 500ml of vegetable or chicken stock. Stir until everything is combined thoroughly.
- Turn the hob on to medium heat and pour the soup into the pan with all the ingredients. Bring it to a boil then cover with a lid and and let this simmer for around 10-15 mins. If the soup starts to reduce too much while cooking, just add a little water to keep it from drying out.
- Once the noodles and tteokbokki have softened and the tofu and mushrooms are warmed through then it's ready. Add extra water if needed, to keep the broth from getting too thick. If you want to keep it traditional, lay a slice or two of American cheese on top just before serving so the residual heat will melt it a little for some extra cheesy flavours.
- Garnish with some chopped spring onions and serve straight from the pot and ladle directly into bowls. Enjoy while it's hot!
Tips:
- For a spicier stew, add some more gochugaru.
- You can add other vegetables to the stew, such as some spinach leaves, napa cabbage and pak choi.
- For a vegetarian version, use tofu and vegetable broth instead of meat.
Video demonstration
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