Learn how to make this classic Korean hot pot dish—Budae Jjigae (Army Stew)! It’s the ultimate comfort food with kimchi, spam, sausages, ramen noodles, and so much more. Let me show you how I make it at home, and share a few of my personal tips along the way.
Why You’ll Love Budae Jjigae
I’ll be honest—I crave this stew most when it’s freezing outside, but I’ll happily make it year-round. There’s something so fun and casual about everyone gathered around the table, dipping their spoons into the bubbling pot. It’s social food, the kind that turns dinner into an event.
What I really love is that it’s impossibly forgiving. Don’t have spam? Use ham. No enoki mushrooms? Any mushrooms will do. I often clean out my fridge when making this stew—it’s the perfect way to use up bits of leftover veggies and proteins.
If you like a little chaos in your cooking (in a good way), you’ll adore Budae Jjigae. Every spoonful is a surprise.
A Bit of History (and Why It Matters)
This isn’t just another soup—it’s got a history. Army Stew was born out of hardship after the Korean War, when food was scarce and U.S. army rations like Spam and canned beans were mixed with local ingredients to stretch meals.
When I make it, I like to think about how creative cooks had to be, turning what they had into something so good it’s now a classic. It’s hearty, a little trashy in the best way, and unapologetically delicious.
Real-Life Tips and Tricks
- Stock Choice: Store-bought chicken stock is my weeknight go-to. I keep a few cartons in the pantry for easy hot pot nights. But if you have time, a simple anchovy and kelp broth is incredible—it brings out a real Korean flavor that feels restaurant-worthy.
- Cutting Spam and Sausages: I always cut my Spam a little thinner so it crisps up at the edges. Don’t skip this—those golden edges make all the difference.
- Cheese Choice: Use what you love. I often use a slice of processed cheese because it melts beautifully and adds a salty, creamy finish. But shredded cheddar or even mozzarella works if that’s what you have.
- Portable Burner: This is my favorite part. I set up a portable burner in the middle of the dining table so we can cook and eat as we go. It turns dinner into a social occasion. Guests love it—and so do my kids!
Make-Ahead Tips
Truth be told, Budae Jjigae isn’t the best for making completely ahead of time since noodles and rice cakes soak up the broth. But you can prep most of it:
- Slice all your meats and vegetables ahead of time and store them in containers.
- Mix your sauce paste and keep it in the fridge.
- Have the stock ready to pour.
This way, when you’re ready to eat, you just assemble and boil. It’s my go-to for easy entertaining, especially if friends drop by unannounced.
Serving Suggestions
This stew demands steamed rice on the side. I always make a big pot because you’ll want it to soak up the spicy broth.
If I’m hosting, I’ll also set out a few simple banchan (side dishes)—kimchi, pickled radish, maybe a spinach salad. But honestly? Most days it’s just the stew and rice, and everyone’s thrilled.
Storage and Leftovers
Be prepared: the noodles will keep absorbing broth even after cooking. When I know I’ll have leftovers, I often leave the noodles out and just add them when reheating.
Store leftovers in an airtight container in the fridge for up to 2 days. The broth gets even more flavorful overnight. I just heat it gently on the stove and sometimes thin it out with a splash of stock or water.
FAQs
Can I make it less spicy?
Absolutely. Just reduce the gochugaru (chili flakes) and gochujang (chili paste). I sometimes do this if cooking for kids.
What if I don’t eat pork?
Swap the spam and sausages for chicken sausage or even firm tofu. It’s super flexible.
Do I need Korean rice cakes?
Nope! I love them for the chewy texture, but you can skip them or use extra noodles.
Can I use other mushrooms?
Yes. I often just use whatever’s on sale or in the fridge—button, cremini, shiitake.
Budae Jjigae (Army Stew)
A flavorful and beloved Korean hot pot dish – Budae Jjigae (Army stew / Army base stew)! This hearty meal is packed with kimchi, spam, sausages, ramen noodles, and more.
Ingredients
Main
- 4 cups chicken stock (1 litre)
- 200 g SPAM, thinly sliced
- 4 cocktail Frankfurt sausages (150g), thinly and diagonally sliced
- 250 g tofu, sliced (about 1.5cm / ½ inch thick)
- 200 g enoki mushrooms, base stem removed and stems separated
- 200 g king oyster mushrooms, thinly sliced lengthwise
- 100 g shiitake mushroom caps, thinly sliced
- ½ cup aged kimchi, cut into bite-sized pieces
- 110 g instant ramen noodles
- 50 g Korean rice cakes for soup (soaked in cold water for 15 mins if frozen)
- 30 g green onion, thinly and diagonally sliced
- 1 to 2 slices cheese
Sauce (Mix in a small bowl)
- 2 Tbsp Korean chili flakes (gochugaru)
- 2 Tbsp rice wine (mirin)
- 1 Tbsp soy sauce
- 1 Tbsp minced garlic
- ½ Tbsp sugar
- ½ Tbsp Korean chili paste (gochujang)
- A few sprinkles ground black pepper
Instructions
- Assemble the main ingredients (except for the instant ramen noodles, rice cakes, green onion, and cheese) in a shallow pot. Place the sauce in the center. Pour the chicken stock into one corner of the pot. Cover with a lid and boil on medium-high heat until the stock begins to boil (around 8 minutes).
- Add the remaining ingredients — instant ramen noodles, rice cakes, green onion, and cheese — on top of the pot. Boil uncovered until the noodles are cooked (approximately 2 to 3 minutes). Reduce heat to low if cooking on a portable burner and sharing at the table.
- Dish out the soup, proteins, and vegetables into individual bowls. Serve with steamed rice and other Korean side dishes.
Notes
- 1 Tbsp = 15 ml
- 1 Cup = 250 ml
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 745Total Fat: 32gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 69mgSodium: 2053mgCarbohydrates: 54gFiber: 6gSugar: 20gProtein: 32g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This stew isn’t just a recipe, it’s an experience. When I make Budae Jjigae, it’s not about getting fancy—it’s about sharing a bubbling pot of warmth with the people I love.
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