Budae Jjigae, also known as Korean Army Stew, is a hearty one-pot dish that blends comfort food with bold Korean flavors.
Packed with protein-rich tofu, sausages, Spam, and ramen, it’s balanced with fiber from cabbage and mushrooms.
The spicy gochujang-based broth delivers depth while staying light.
Quick to make in just 30 minutes, this stew is perfect for busy weeknights, meal-prep, or sharing with friends around the table.
Budae Jjigae (Korean Army Stew)
Equipment
- 1 large shallow pot (for cooking stew)
- 1 medium mixing bowl (for sauce paste)
- 1 whisk or spoon (for mixing paste)
- 1 knife (for slicing ingredients)
- 1 Cutting board
Ingredients
For the Sauce Paste:
- 2 ½ tablespoons gochujang Korean chili paste
- 2 tablespoons water
- 1 ½ tablespoons gochugaru Korean chili flakes
- 2 tablespoons garlic minced
- 1 tablespoon soy sauce
- 1 ½ teaspoons sugar
For the Stew:
- 7 ounces firm tofu drained and sliced into thin squares
- 6 ounces Spam about ½ can, cut into thin squares
- 6 mini sausages e.g., lil smokies
- 1 cup green cabbage chopped
- ½ pound tteok Korean rice cakes, oval-shaped
- 5 ounces enoki or snow white mushrooms trimmed
- 5 cups water
- 1 pack instant ramen noodles discard flavor packet
- 2 slices American cheese
- 2 green onions thinly sliced on a bias
Instructions
- Prepare the Flavor Base: In a medium mixing bowl, combine the gochujang, water, gochugaru, minced garlic, soy sauce, and sugar. Whisk everything together until it forms a smooth, thick paste. This mixture is the heart of the stew—it provides the spicy, savory, and slightly sweet umami flavor. Take a moment to taste a tiny bit; you should notice a bold kick of spice balanced with sweetness. Set the bowl aside while you prepare the stew ingredients.
- Slice and Arrange the Main Ingredients: Using a sharp knife and cutting board, slice the firm tofu into thin rectangular pieces so they can soak up the broth easily. Do the same with the Spam, cutting it into thin squares for that classic army stew texture. Next, chop the cabbage into bite-sized chunks. Trim the mushrooms and separate them gently into smaller clusters. If using mini sausages, leave them whole for a hearty bite. Arrange all these prepared ingredients neatly around the edges of a wide, shallow pot—this makes for a beautiful presentation and ensures even cooking.
- Add the Spicy Paste: Spoon the prepared sauce paste into the center of the arranged ingredients in the pot. Don’t stir yet—placing the paste on top ensures it dissolves slowly into the broth, infusing everything with deep flavor as it simmers.
- Pour in the Broth Base: Carefully pour 5 cups of water into the pot, making sure the liquid surrounds and slightly covers the solid ingredients. At this point, the pot should look full but not overflowing. Place the pot on the stove over medium-high heat and bring the mixture to a steady boil. As the water heats, the paste will begin to loosen and melt into the broth. Gently stir once or twice with a long spoon to help distribute the flavors evenly.
- Simmer and Blend Flavors: Once the stew reaches a boil, reduce the heat slightly to maintain a gentle but active simmer. Let it cook for about 8–10 minutes. During this time, the cabbage will soften, the Spam and sausages will release savory notes into the broth, and the tofu will absorb the spicy paste. Stir occasionally to prevent ingredients from sticking to the bottom and to make sure the paste fully dissolves into the broth.
- Add Noodles and Rice Cakes: After the base has simmered, add the instant ramen noodles (without the flavor packet) directly into the pot.Gently push them under the broth so they begin to soften. Add the tteok (rice cakes) at the same time, as they need a few minutes to become chewy and tender. Let everything cook together for another 4–5 minutes, stirring gently to avoid breaking the noodles.
- Enrich with Cheese and Green Onions: When the noodles are soft and the rice cakes are tender, lay the slices of American cheese directly on top of the bubbling stew. Allow the cheese to melt into the broth—it will add a creamy, slightly salty richness that balances the spicy heat. Sprinkle the thinly sliced green onions across the surface of the stew for freshness and a mild onion bite.
- Final Simmer and Serve: Let the stew boil for just one more minute so all the flavors fully combine. Turn off the heat and bring the pot straight to the table if serving family-style.Traditionally, Budae Jjigae is enjoyed right out of the pot with everyone sharing, but you can also ladle individual portions into bowls. Make sure each serving has a little bit of everything—broth, noodles, Spam, tofu, sausage, rice cake, and vegetables.
- Enjoy Immediately: This dish is best eaten hot, right after cooking, to keep the noodles springy and the rice cakes perfectly chewy. If left too long, the starches will soak up excess broth and become overly soft. Pair it with steamed rice or kimchi for a complete Korean comfort meal.
Notes
- Always use gochujang for the paste—other chili pastes won’t provide the same depth of umami.
- Slice Spam and tofu thinly so they absorb flavors quickly and evenly.
- If rice cakes are frozen, soak them in warm water for 10–15 minutes before cooking.
- Don’t skip the cheese—it mellows the spice and adds creaminess.
- Use a wide, shallow pot so the ingredients cook evenly and are easy to arrange.
- The dish is best enjoyed immediately after cooking to prevent soggy noodles.
- For extra protein, you can add thinly sliced beef, chicken, or even seafood.
- Adjust the spice by using more or less gochugaru to suit your preference.
- Add instant ramen toward the end of cooking to keep it springy.
- Pair with kimchi or steamed rice for a balanced, authentic Korean meal.
Chef’s Secrets for Perfect Stew
The success of Budae Jjigae lies in the balance of its broth.
Always mix your paste thoroughly so the gochujang blends smoothly into the water, creating a rich, flavorful base.
Use a wide, shallow pot to showcase the neatly arranged ingredients—this not only looks beautiful but ensures everything cooks evenly.
Don’t rush the simmering stage; giving the cabbage, Spam, and tofu enough time allows the broth to fully absorb their flavors.
Finally, always add the noodles toward the end to avoid them turning mushy, and let the cheese melt naturally for a creamy finish.
Serving Suggestions for Best Enjoyment
Budae Jjigae is traditionally enjoyed hot and bubbling, served straight from the pot at the center of the table for everyone to share.
Pair it with a side of steamed rice to balance the spice, and add kimchi for extra tang.
If you’re entertaining, consider serving it family-style with small side dishes (banchan) such as pickled radish, seasoned spinach, or bean sprouts.
For a heartier meal, add extra noodles or serve with dumplings.
This stew is versatile—it works equally well for a cozy weeknight dinner or as a fun, communal meal when hosting friends.
Storage Tips and Reheating Advice
Budae Jjigae is best enjoyed fresh, but leftovers can be stored for later.
Allow the stew to cool completely before transferring it into an airtight container.
Refrigerate for up to 3 days. If possible, store the noodles separately since they absorb broth quickly and may become soggy.
To reheat, warm the stew gently on the stove over medium heat, adding a splash of water or broth to loosen the consistency.
If the noodles have already absorbed too much liquid, cook a fresh batch of instant ramen and add it to the reheated stew for the best texture.
Frequently Asked Questions
1. Can I make Budae Jjigae less spicy?
Yes! Reduce the amount of gochugaru (chili flakes) or cut the gochujang paste by half. You can also add more broth or an extra slice of cheese to mellow the heat without losing flavor.
2. What can I substitute for Spam?
If you don’t enjoy Spam, you can replace it with thinly sliced ham, bacon, or even cooked chicken. The key is to include a salty, savory protein that balances the spicy broth.
3. Are rice cakes (tteok) necessary?
Not strictly. Rice cakes add chewiness and texture, but if you can’t find them, you can use dumplings or extra noodles instead. However, for the most authentic experience, try sourcing Korean tteok from an Asian grocery store.
4. Can I prepare this dish ahead of time?
You can prep the ingredients and sauce paste in advance, but cook the stew right before serving. Noodles and rice cakes don’t hold up well when cooked too early, as they soak up too much broth and lose their texture.
5. Is Budae Jjigae healthy?
Yes, in moderation. The dish offers plant-based protein from tofu, healthy carbs from rice cakes and noodles, and fiber from vegetables. To make it lighter, reduce the Spam and sausages, and increase the tofu and vegetables for a more balanced bowl.
