Budae Jjigae (Korean Army Stew)

Why You’ll Love This Recipe

I love this recipe because it is incredibly flavorful and easy to customize. The spicy broth, tangy kimchi, savory meats, and creamy cheese create a rich and comforting combination that feels perfect for chilly days or quick dinners.

I also like how quickly everything comes together. Since many of the ingredients are already prepared or easy to slice, I can have a hearty Korean-inspired meal on the table without spending hours cooking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1/2 block firm tofu, sliced
1/2 can canned meat or spam, sliced
3 sausages, sliced
1/2 medium onion, sliced
2 stalks green onions, cut into thirds
1/2 packet seafood mushrooms or 1 packet enoki mushrooms
1 slice American or cheddar cheese
1/3 cup kimchi
1/4 cup kimchi juice
1 instant noodle packet
3.5 cups chicken broth or water
Sesame seeds, for garnishing

Sauce

1 tbsp gochujang
2 tbsp light soy sauce
1.5 tbsp sugar
2 tbsp gochugaru, adjusted to heat preference
4 cloves garlic, minced, grated, or crushed

Directions

I start by mixing all the sauce ingredients together in a small bowl until smooth and well combined.

Next, I arrange the tofu, spam, sausages, onion, and mushrooms side by side in a shallow pot, forming a circle. I place the kimchi, kimchi juice, and green onions in the center.

I spoon the sauce into the middle of the pot and pour in the chicken broth or water. Then I bring everything to a gentle simmer over medium heat. Once simmering, I cover the pot with a lid and let it cook for about 6 to 8 minutes.

After that, I lower the heat to medium-low and add the instant noodles to the center of the stew. I let them cook for 3 to 4 minutes, gently swirling the noodles so they cook evenly.

Finally, I place a slice of cheese on top and garnish the stew with extra green onions and sesame seeds. I serve it immediately while hot.

Servings and Timing

This recipe makes 2 servings.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

I like adding extra vegetables such as napa cabbage, spinach, or zucchini for more texture and freshness.

For extra protein, I sometimes add sliced beef, dumplings, or extra tofu. If I want a milder stew, I reduce the gochugaru or use less gochujang.

I can also swap the instant noodles with rice cakes or udon noodles for a different texture and flavor.

Storage/Reheating

I store leftover Budae Jjigae in an airtight container in the refrigerator for up to 2 days.

To reheat it, I warm it gently on the stovetop over medium heat until hot. If the broth thickens too much, I add a splash of water or broth to loosen it.

I prefer cooking fresh noodles when reheating because instant noodles can become too soft after sitting in the broth.

FAQs

What does Budae Jjigae taste like?

I find that it tastes spicy, savory, slightly tangy, and rich. The kimchi adds a fermented flavor while the cheese makes the broth creamy and comforting.

Can I make Budae Jjigae less spicy?

Yes, I can reduce the amount of gochugaru or gochujang to make the stew milder.

What kind of noodles work best?

I usually use instant ramen noodles because they cook quickly and absorb the flavorful broth very well.

Can I make this stew vegetarian?

Yes, I can make it vegetarian by using vegetable broth and replacing the spam and sausages with more tofu or mushrooms.

Why is cheese added to the stew?

I like adding cheese because it melts into the broth and balances the spicy flavors with a creamy texture.

Conclusion

Budae Jjigae is a bold, cozy, and satisfying Korean stew that comes together quickly with simple ingredients. I love how customizable it is, and the mix of spicy broth, kimchi, noodles, cheese, and savory toppings makes every bite comforting and flavorful.