Go Back Email Link

Budae Jjigae (Korean Army Stew)

Ruth M. Moran
A quick and satisfying Korean stew featuring Spam, sausages, tofu, noodles, and veggies simmered in a spicy gochujang broth.
Ready in just 30 minutes, this protein-rich one-pot meal is comforting, flavorful, and perfect for sharing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Lunch
Cuisine Korean, Korean-American
Servings 6

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.
QR Code linking back to recipe