Easy Korean Army Stew (Budae Jjigae) Recipe for Beginners

Korean army stew, or budae jjigae, is a bubbling Korean one-pot meal built around kimchi, broth, luncheon meat, sausage, tofu, and ramen noodles. Associated with postwar Korean cooking, it has many household variations; this easy version brings the savory, spicy ingredients together in about 40 minutes and is served hot from the pot.

Ingredients

4 cups (950 ml) low-sodium chicken broth, or water for a lighter, less savory base
1 cup (150 g) napa cabbage kimchi, chopped, plus 2 tablespoons (30 ml) kimchi juice if available
1 tablespoon (18 g) gochujang, Korean fermented chile paste
1 tablespoon (6 g) gochugaru, Korean red pepper flakes; use 1 teaspoon (2 g) for milder stew
1 tablespoon (15 ml) soy sauce
1 teaspoon (4 g) granulated sugar
2 garlic cloves (6 g), finely chopped
½ small yellow onion (75 g), thinly sliced
4 ounces (113 g) canned luncheon meat, cut into ¼-inch slices
6 ounces (170 g) fully cooked smoked sausage, sliced into coins
7 ounces (200 g) firm tofu, cut into ½-inch slices
1 cup (150 g) Korean rice cakes, garaetteok, preferably fresh or thawed
½ cup (130 g) canned baked beans, drained slightly; use mild beans rather than heavily spiced ones
2 scallions (30 g), sliced, with white and green parts separated
1 package (85 g) instant ramen noodles, seasoning packet discarded
1 slice (20 g) American-style cheese, optional

Instructions

Prepare the ingredients. Chop the kimchi, slice the onion, luncheon meat, sausage, tofu, and scallions, and chop the garlic. If your rice cakes are refrigerated and firm, separate them and soak them in warm water while you prepare the other ingredients; drain before adding. Frozen rice cakes should be thawed according to the package directions. This short soak is not included in the listed prep time because it can happen while you slice.
Mix the seasoning. In a small bowl, stir together the gochujang, gochugaru, soy sauce, sugar, garlic, and kimchi juice. The paste may look thick, but it will loosen when it meets the broth. Mixing it first helps distribute the chile and garlic evenly instead of leaving concentrated pockets in the pot.
Arrange the pot. Set a wide, shallow pot or Dutch oven on the stove. Add the kimchi and onion, then arrange the luncheon meat, sausage, tofu, rice cakes, and baked beans in separate clusters around the pot. Scatter the scallion whites over the top. The arrangement is traditional in spirit and makes the ingredients easy to see, but it does not need to be perfectly neat.
Add broth and seasoning. Pour in the chicken broth and spoon the seasoning mixture into the center. Bring the pot to a boil over medium-high heat, which usually takes about 3 minutes depending on the burner and pot. Stir the seasoning into the broth once it begins bubbling, taking care not to break up the tofu. If the broth does not cover the ingredients fully, that is fine; they will soften and settle as the stew cooks.
Simmer until the rice cakes soften. Lower the heat to maintain a lively simmer and cook uncovered for 10 minutes. Stir gently once or twice, especially around the bottom, so the kimchi and beans do not stick. The rice cakes should be tender and chewy, the kimchi softened, and the processed meats steaming hot throughout. If the rice cakes are still firm, simmer for another 2 to 3 minutes and check again.
Cook the ramen and finish. Add the ramen cake and cook for 3 to 4 minutes, turning it with tongs or chopsticks once it loosens so it cooks evenly. Add a splash of water or broth if the pot looks too dry; ramen absorbs liquid quickly. Lay the optional cheese slice on top for the final minute, then turn off the heat. Sprinkle with the scallion greens and serve immediately while the noodles are springy.

Tips

Adjust heat gradually. Gochujang and gochugaru vary in strength, and kimchi adds its own chile heat. Start with the smaller amount of gochugaru if you are unsure, then taste the broth after it simmers and add more flakes or a little more gochujang. For less heat, reduce the flakes rather than removing all the gochujang; the paste contributes body and fermented savoriness as well as spice.
Choose the right kimchi. Fully fermented, tangy napa kimchi gives the broth a more rounded flavor than very fresh kimchi. If yours is mild or not very sour, add the included kimchi juice or a teaspoon of rice vinegar near the end. Avoid adding much extra salt before tasting, since kimchi, luncheon meat, sausage, and broth can all be salty.
Keep the ingredients recognizable. Cut sausage and luncheon meat into substantial slices rather than tiny pieces, and stir gently after they go into the pot. This keeps the tofu intact and prevents the stew from turning into a uniform soup. A wide pot also gives the ramen room to cook without having to break it into small fragments.
Use practical substitutes. If gochujang is hard to find, use 1 tablespoon (18 g) mild miso mixed with 1 to 2 teaspoons (5–10 ml) hot sauce; the result is less distinctly Korean and usually less sweet. If you cannot find gochugaru, use a smaller amount of ordinary crushed red pepper, which tastes sharper and less fruity. For garaetteok, omit the rice cakes or use sliced shelf-stable rice cakes; ordinary pasta is not a close texture match.

Serving Suggestions

Serve budae jjigae as soon as the ramen is tender, with steamed short-grain rice on the side. Rice makes the spicy, savory broth easier to enjoy and turns the stew into a filling meal. Set out small bowls so everyone can take broth and a mix of toppings, and provide extra sliced scallions, kimchi, or toasted sesame seeds if you like. A mild cucumber salad or simply dressed greens can balance the richness without competing with the pot.

If serving directly from the stove, keep the pot at a gentle simmer rather than a hard boil so the noodles do not overcook while people eat. The noodles continue to soften in hot broth, so ladle them out promptly. For a group, you can bring the stew to the table before adding ramen, then cook the noodles in the bubbling broth just before serving; this keeps them pleasantly springy.

Variations

Make it milder: Use 1 teaspoon (2 g) gochugaru, choose a less spicy kimchi, and leave out the cheese if you prefer a cleaner broth. You can keep the gochujang as written for depth, or reduce it to 2 teaspoons (12 g). Put extra chile flakes on the table so diners can adjust their own bowls.

Add vegetables: Thinly sliced mushrooms, napa cabbage, or a handful of bean sprouts fit naturally into the pot. Add sturdy mushrooms with the onion, and add tender greens or sprouts during the final 2 to 3 minutes. Vegetables release water as they cook, so taste the broth before adding any extra salt or soy sauce.

Swap the proteins: Use sliced chicken sausage or extra-firm tofu in place of the luncheon meat, or add a small amount of cooked shredded chicken. If using raw ground pork instead of the fully cooked sausage, crumble it into the pot and cook it thoroughly; a food thermometer should confirm 160°F (71°C), the USDA FSIS safe minimum internal temperature for ground meat. Do not rely on color alone to judge doneness.

Make it vegetarian: Replace chicken broth with vegetable broth, omit both meats, and add mushrooms plus extra tofu. Check that the kimchi is made without fish sauce or salted shrimp if you need the whole dish to be vegetarian; kimchi recipes vary. A little extra soy sauce can add savory depth, but add it only after tasting the broth.

Storage and Reheating

For best texture, cook only as much ramen as you plan to eat. If you expect leftovers, remove the portion you plan to store before adding the noodles, or store any remaining cooked noodles separately; otherwise they absorb broth and become soft. Transfer leftover stew to a shallow airtight container and refrigerate it within 2 hours of cooking. Keep it refrigerated for 3 to 4 days.

Reheat the broth and toppings in a saucepan over medium heat, stirring gently, until the leftovers reach 165°F (74°C); check the center with a food thermometer. Add a splash of water or broth if the stew has thickened. Heat fresh ramen separately in the simmering stew for 3 to 4 minutes, or cook it in a separate pot and add it to each bowl. You can freeze the broth and toppings for up to 2 months for better quality, but tofu may become more porous and the rice cakes may turn softer after thawing. Thaw overnight in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

What does budae jjigae mean?

Budae jjigae is commonly translated as “army base stew.” It is a Korean stew associated with the period after the Korean War, when cooks made meals using ingredients available near U.S. military bases alongside Korean staples such as kimchi and gochujang. Today, ingredient combinations differ from restaurant to household, so there is no single fixed list of additions.

Is Korean army stew very spicy?

It is usually spicy, but you control the heat in this recipe. The amount and age of the kimchi, the type of gochujang, and the gochugaru all matter. Start with less gochugaru, simmer the broth, and taste before adding more. A little extra broth can also soften the intensity, though it will make the flavor less concentrated.

Can I make the stew without ramen?

Yes. Leave out the ramen and enjoy the broth with rice, or replace it with another quick-cooking noodle that you prepare separately. Cooking noodles separately is especially useful if you expect leftovers, because noodles left in the pot continue absorbing liquid. Add cooked noodles to individual bowls rather than storing them in the stew.

Where can I find Korean rice cakes and chile ingredients?

Look for garaetteok, gochujang, and gochugaru in Korean or other East Asian grocery stores, and check the refrigerated or frozen sections for rice cakes. Some well-stocked supermarkets carry them too. Fresh or frozen garaetteok gives the stew its characteristic chewy bite; if unavailable, you can simply omit it rather than substituting a food with a very different texture.

Can I prepare the stew ahead?

You can slice the ingredients and mix the seasoning up to a day ahead, keeping them covered in the refrigerator. The broth and toppings can also be cooked ahead, but wait to add ramen until reheating and serving. Refrigerate cooked food within 2 hours, and when reheating leftovers bring them to 165°F (74°C). Assemble the noodle portion at the last minute for the best texture.

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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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