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Budae Jjigae (Korean Army Base Stew) Recipe

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3.9 from 7 reviews

Budae Jjigae, also known as Korean Army Base Stew, is a flavorful and hearty Korean hot pot combining spicy, savory sauce with various ingredients like kimchi, rice cakes, mushrooms, Spam, Vienna sausages, tofu, and ramen noodles. This comforting stew, simmered in chicken broth, is perfect for sharing and ideal for a satisfying, communal meal.

Ingredients

Sauce

  • 2 tablespoons gochujang
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons gochugaru
  • 1 tablespoon fish sauce
  • 2 teaspoons granulated sugar
  • 2 ramen spice packets
  • 4 cloves garlic, grated

Main Ingredients for Budae Jjigae

  • 1 cup rice cakes (sliced oval coins, fresh or frozen)
  • 2 green onions
  • 1 cup kimchi
  • 1/4 cup napa cabbage
  • 8 ounces enoki mushrooms
  • 1 (4.6-ounce) can Vienna sausages, drained
  • 1 (12-ounce) can Spam
  • 12 ounces firm tofu, drained
  • 1/2 cup canned pork and beans or baked beans
  • 6 cups chicken broth
  • 2 packages instant ramen (preferably spicy)
  • 1 to 2 slices American cheese
  • 3 cups steamed rice (for serving)

Instructions

  1. Make the sauce: Combine gochujang, soy sauce, mirin, gochugaru, fish sauce, granulated sugar, ramen spice packets, and grated garlic in a small bowl. Whisk thoroughly until well blended. Set aside.
  2. Prepare rice cakes: Soak the rice cakes in cold water for at least 15 minutes to soften them and remove excess starch.
  3. Prepare vegetables and toppings: Trim root ends off green onions and slice diagonally about 1/8-inch thick for garnish. Chop kimchi and napa cabbage into bite-sized pieces. Remove base from enoki mushrooms and separate into individual stems, cleaning any dirt.
  4. Prepare proteins: Slice Vienna sausages 1/4-inch diagonally. Cut the block of Spam and tofu in half lengthwise, then slice each half into 1/4-inch slices.
  5. Assemble and cook the stew: In a large pot, combine chicken broth and the prepared sauce mixture, stirring to combine. Add soaked rice cakes, kimchi, napa cabbage, enoki mushrooms, Vienna sausages, Spam, tofu, and canned pork/baked beans to the pot. Bring to a boil over medium-high heat. Reduce heat and simmer for about 10 minutes until ingredients are heated through and flavors meld.
  6. Add ramen noodles and cheese: Add instant ramen noodles and place slices of American cheese on top of the stew. Continue cooking for another 3-5 minutes until noodles are cooked and cheese is melted into the broth.
  7. Garnish and serve: Sprinkle sliced green onions over the stew as garnish. Serve hot with steamed rice on the side for a complete meal.

Notes

  • Soaking rice cakes helps them soften and improves texture in the stew.
  • Adjust the amount of gochugaru and gochujang to modify spiciness to your preference.
  • American cheese adds a creamy, mellow flavor balancing the spicy broth.
  • Use fresh or frozen rice cakes – both work well after soaking.
  • Feel free to swap pork and beans for baked beans if preferred.
  • This stew is best served hot and fresh; leftovers reheat well on the stove.

Find it online: https://miracooking.com/budae-jjigae-korean-army-base-stew-recipe/