Budae jjigae, often called Korean army stew, is a Korean one-pot meal of kimchi, ham, sausage, tofu, and ramen simmered in a spicy broth. The mix of savory processed meats, tangy kimchi, and springy noodles makes a hearty dinner, and the ingredients can be arranged in the pot before the broth is added.
Ingredients
- 1 tablespoon (15 ml) neutral cooking oil, such as canola or vegetable oil
- 1 medium yellow onion, about 1 cup sliced (150 g)
- 1 cup (150 g) napa cabbage kimchi, roughly chopped, plus 2 tablespoons (30 ml) kimchi juice
- 8 ounces (225 g) fully cooked ham, cut into bite-size strips or cubes
- 6 ounces (170 g) fully cooked smoked sausage, sliced into rounds
- 7 ounces (200 g) firm tofu, cut into ¾-inch (2 cm) cubes
- 1 cup (100 g) sliced mushrooms, such as shiitake or cremini
- 2 scallions, about ¼ cup sliced (25 g), divided between the pot and garnish
- 5 cups (1.2 L) low-sodium chicken broth or anchovy-kelp broth
- 1 tablespoon (15 ml) gochujang, Korean fermented chile paste
- 1 tablespoon (15 ml) regular soy sauce
- 1 teaspoon (5 g) gochugaru, Korean red-pepper flakes, or more to taste
- 2 garlic cloves, minced (about 2 teaspoons or 6 g)
- 1 teaspoon (4 g) granulated sugar
- 1 package instant ramen noodles, about 3 ounces (85 g); discard the seasoning packet
- ¼ teaspoon fine salt (1.5 g), only if needed after tasting
- ⅛ teaspoon ground black pepper (0.3 g)
Instructions
- Prepare the ingredients, allowing about 15 minutes to slice the onion, ham, sausage, mushrooms, tofu, and scallions and to chop the kimchi. Keep the kimchi juice. In a small bowl, stir together the gochujang, soy sauce, gochugaru, garlic, sugar, and black pepper. This concentrated seasoning paste disperses more evenly when mixed into the broth than when left in one lump.
- Set a wide, heavy pot or shallow Dutch oven over medium heat and add the oil. Add the onion and chopped kimchi; cook for 3 minutes, stirring occasionally, until the onion starts to soften and the kimchi smells fragrant. This quick start builds flavor, but the kimchi will continue to cook in the broth.
- Arrange the ham, sausage, tofu, mushrooms, and most of the scallions in the pot around the kimchi and onion. They do not need to form perfect rows; spreading them out simply makes it easier to serve a little of everything. Pour in the broth and kimchi juice, then stir in the seasoning paste until it is mostly dissolved.
- Raise the heat and bring the broth to a boil, which usually takes about 5 to 7 minutes. Reduce the heat to maintain a steady, lively simmer and cook for 10 minutes, uncovered. Stir gently once or twice, taking care not to break up the tofu. The ham and sausage are fully cooked products, but the finished stew should be steaming hot throughout; check that it reaches 165°F (74°C) with a food thermometer. USDA FSIS recommends reheating cooked leftovers to 165°F (74°C).
- Add the ramen noodles and press them under the broth. Simmer for 4 to 5 minutes, or follow the noodle package timing if it differs, turning the noodles once so they cook evenly. The broth will thicken slightly as the noodles release starch. Taste a spoonful and add the measured salt only if needed; kimchi, ham, sausage, and soy sauce can already contribute plenty of salt.
- Turn off the heat, scatter over the remaining scallions, and serve promptly while the noodles are springy. Put the pot on a heatproof trivet at the table if you like, and use a ladle to portion broth, noodles, vegetables, tofu, and meat into bowls.
Tips
- Choose the broth with the finished flavor in mind. Low-sodium chicken broth gives a familiar savory base. Anchovy-kelp broth is a traditional-style option with a more distinctly Korean seafood savoriness; use store-bought broth or a homemade one if available. Water works in a pinch, but the stew will taste less rounded, so taste before serving and adjust the seasoning modestly.
- Balance heat rather than guessing. Gochugaru adds a clean chile flavor, while gochujang brings fermented depth, sweetness, and body. Start with the stated amounts, then add a little more gochugaru if you want extra heat. If gochugaru is unavailable, use a small pinch of crushed red-pepper flakes; they are sharper and less fruity, so begin with ¼ teaspoon (about 0.5 g).
- Use kimchi that tastes pleasantly sour. Ripe, tangy napa cabbage kimchi gives the broth its characteristic contrast with rich ham and sausage. Fresh, mild kimchi still works, but the stew may taste less bright; add a teaspoon of rice vinegar at the end only if it needs more tang. Do not replace kimchi with plain cabbage and expect the same flavor.
- Watch the noodles and the salt. Ramen continues absorbing broth after it is cooked, so add it near the end and serve promptly. Use low-sodium broth, taste before adding salt, and remember that different brands of ham, sausage, kimchi, and gochujang vary in saltiness.
Serving Suggestions
Serve budae jjigae hot in wide bowls, making sure each portion gets a good mix of broth, noodles, kimchi, tofu, and meat. Steamed short-grain rice is a classic companion: it softens the chile heat and gives you something to eat alongside the savory broth. Keep the rice separate rather than stirring it into the pot, so the ramen stays distinct.
For a fuller table, add simple sides such as cucumber salad, seasoned bean sprouts, or extra kimchi. The stew is already rich and strongly flavored, so crisp, lightly seasoned sides work especially well. Set out small bowls of sliced scallions or additional gochugaru for people who want to adjust their own servings. If serving from the cooking pot, use a stable heatproof trivet and ladle carefully; the broth stays hot at the table.
Variations
For a milder pot, reduce the gochugaru to ½ teaspoon (about 1 g) and use a little less gochujang. The broth will still have fermented chile flavor, but less lingering heat. To make it hotter, add gochugaru in small increments after the broth simmers. Avoid adding a large amount of chile paste at once, because it also changes the saltiness and thickness.
You can vary the mix of cooked meats. Replace the smoked sausage with 6 ounces (170 g) of another fully cooked sausage, or use 4 ounces (115 g) more ham. These swaps change the smoke and spice level but keep the quick-cooking method. For a meat-free pot, omit both meats and use vegetable broth; add 1 cup (150 g) drained canned beans or extra mushrooms for more substance. The result is a variation rather than the classic ham-and-sausage combination.
For a more substantial stew, add ½ cup (75 g) drained canned baked beans when you arrange the ingredients. They bring a gentle sweetness that is common in some versions of budae jjigae. You can also add 4 ounces (115 g) rice cakes, preferably thin sliced ones, with the tofu; simmer until tender according to their package directions. If using a different noodle, check its cooking time and add it when there is just enough simmering time left.
Storage and Reheating
For the best noodle texture, serve the ramen as soon as it is cooked. If you expect leftovers, cook only the noodles you plan to eat and keep the remaining stew without noodles. Transfer leftovers to shallow, covered containers and refrigerate within 2 hours. The stew keeps for 3 to 4 days in the refrigerator. If the noodles have already been mixed in, they are still safe to store, but they will soften and soak up broth.
Reheat the stew in a saucepan over medium heat, stirring gently and adding a splash of broth or water if it has thickened. Check that it reaches 165°F (74°C) with a food thermometer before serving. For a microwave, cover loosely, heat in short intervals, stir between intervals, and check several spots for 165°F (74°C). Add freshly cooked noodles after reheating for a better texture. Freeze the stew without noodles in a freezer-safe container for up to 2 to 3 months for best quality; thaw it in the refrigerator before reheating.
Frequently Asked Questions
What is budae jjigae?
Budae jjigae is a Korean spicy stew commonly made with kimchi, processed meats such as ham and sausage, tofu, and other additions in a seasoned broth. Ramen is often cooked in the pot near the end. Ingredients differ by household and recipe, so there is no single required combination.
Can I make this stew without gochujang or gochugaru?
You can, but the flavor will be different. If gochujang is hard to find, use a smaller amount of another chile paste, such as sambal oelek, and add it gradually; it will lack gochujang’s fermented sweetness and depth. Crushed red-pepper flakes can stand in for gochugaru, though they tend to taste sharper. Korean grocery stores and many larger supermarkets carry the original ingredients.
Can I prepare budae jjigae ahead?
Yes. Slice the vegetables and meats and mix the seasoning paste up to a day ahead, storing them covered in the refrigerator. You can also assemble the pot without broth and noodles, then refrigerate it until cooking. Add the broth when ready to cook, bring everything to a simmer, and add ramen only just before serving.
Is canned luncheon meat required?
No. Fully cooked ham, as used here, is a practical substitute and gives the stew a familiar savory taste. Canned luncheon meat is used in some versions and is usually saltier and softer, so taste the broth before adding salt. The dish is flexible about the exact cut and type of cooked ham.
How can I keep the broth from becoming too salty?
Begin with low-sodium broth, use the kimchi juice in the measured amount, and leave out the optional salt until the end. Salt levels vary among kimchi, ham, sausage, soy sauce, and chile paste. If the finished broth tastes too concentrated, stir in a little hot water or unsalted broth, then taste again.
Related
- Traditional Korean Street Food: Tteokbokki Recipe Guide
- Korean Recipes Not Spicy: Mild Beef Bulgogi
- Mayak Eggs: Korean Soy-Marinated Soft-Boiled Eggs
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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