Korean Army Soup (Budae Jjigae) Recipe

Korean army soup, or budae jjigae, is a Korean hot pot made with ingredients such as kimchi, sausage, tofu, baked beans, and instant noodles in a spicy, savory broth. It is cooked and served bubbling at the table, with regional and family versions that vary in their mix of meats, vegetables, and seasonings.

Ingredients

1 tablespoon (15 ml) neutral oil, such as canola oil
4 ounces (113 g) ground beef
1/2 cup (75 g) well-fermented napa cabbage kimchi, roughly chopped, plus 1 tablespoon (15 ml) kimchi juice
4 cups (950 ml) low-sodium chicken stock
1 tablespoon (16 g) gochujang (Korean fermented chile paste)
1 tablespoon (6 g) gochugaru (Korean chile flakes), or less for a milder broth
1 tablespoon (15 ml) soy sauce
1 teaspoon (4 g) sugar
1 garlic clove (3 g), finely minced
1/2 small yellow onion (about 2 ounces/55 g), thinly sliced
4 ounces (113 g) fully cooked smoked sausage, sliced into coins
6 ounces (170 g) canned luncheon meat, such as Spam, sliced into strips
1 cup (about 240 g) canned baked beans, with a little of their sauce
7 ounces (200 g) firm tofu, cut into bite-size pieces
2 ounces (60 g) Korean rice cakes, sliced or separated, optional
2 scallions (about 20 g), thinly sliced, white and green parts separated
2 packages instant ramen noodles (about 140 g total), seasoning packets discarded

Instructions

Prep the ingredients, 20 minutes. Slice the onion, sausage, luncheon meat, tofu, and scallions; chop the kimchi; mince the garlic. In a small bowl, whisk the stock with the gochujang, gochugaru, soy sauce, sugar, and kimchi juice until the paste is mostly dispersed. Measure out the other ingredients before you start cooking so the hot pot can be assembled quickly.
Brown the beef, 5 minutes. Heat the oil in a wide, heavy pot or shallow Dutch oven over medium-high heat. Add the ground beef and cook, breaking it into small crumbles with a spoon. Check the thickest crumbles with a food thermometer: USDA FSIS sets 160°F (71°C) as the safe minimum internal temperature for ground beef. If it has not reached that temperature, keep cooking and check again.
Arrange the hot-pot ingredients, 2 minutes. Reduce the heat to medium. Add the kimchi and garlic around the beef, then arrange the onion, sausage, luncheon meat, tofu, baked beans, rice cakes if using, and the white parts of the scallions in sections around the pot. The ingredients do not have to be perfectly arranged, but keeping them in visible groups makes the pot easy to serve and lets diners choose what they want.
Add the broth and simmer, 9 minutes. Pour the seasoned stock evenly over the ingredients. Bring it to a steady simmer, then adjust the heat so the liquid bubbles gently rather than boiling hard. Simmer uncovered for 9 minutes, spooning broth over the toppings once or twice. Check that the rice cakes, if included, are soft and that the broth is piping hot throughout.
Cook the noodles, 4 minutes. Add the ramen noodles to the center of the pot and press them gently into the broth. Simmer for about 4 minutes, or follow the timing on the noodle package if it differs, turning the noodles once so they cook evenly. Stop when they are just tender; they will continue softening in the hot broth.
Finish and serve. Scatter the green scallion tops over the pot. Set the pot on a heatproof trivet at the table and serve immediately, making sure each bowl gets broth, noodles, and a mix of toppings. Keep the pot at a gentle simmer while eating, and lower the heat if the broth reduces too quickly.

Tips

Choose kimchi with some age. Well-fermented kimchi gives the soup a deeper tang and a more rounded flavor than very fresh kimchi. If yours is mild or not especially sour, add a little extra kimchi juice, tasting the broth before adding more because it can be salty.
Control the heat with the chile. Gochujang brings fermented sweetness and body, while gochugaru supplies a cleaner chile flavor. For a gentler pot, start with 1 teaspoon (2 g) gochugaru and add more at the table. If you cannot find gochugaru, use a small amount of mild red pepper flakes; the broth will taste less distinctly Korean and may be sharper.
Use Korean stock if available. Anchovy-kelp stock is a traditional option and gives the soup a savory seafood note. Low-sodium chicken stock is an accessible substitute with a rounder flavor; water also works, but produces a lighter broth. Avoid starting with salty stock because luncheon meat, sausage, kimchi, and soy sauce all season the pot.
Keep an eye on the noodles. Ramen absorbs broth quickly, so add it only when the other ingredients are nearly ready. If you expect leftovers, cook the noodles separately and add them to individual bowls; this prevents them from swelling and turning soft in the stored soup.

Serving Suggestions

Budae jjigae is usually the main event, served hot in the pot and shared at the table. Put out individual bowls and spoons, plus small plates for toppings, so everyone can serve themselves without reaching over the simmering pot. A heatproof trivet and a stable burner or portable tabletop cooker make serving easier; if you use a burner, keep it away from sleeves, paper, and other flammable items.

Steamed short-grain rice is a useful side, especially if you want a less noodle-heavy bowl or a mild counterpoint to the spicy broth. Simple banchan such as seasoned spinach, pickled radish, or crisp cucumber can add a cool, fresh contrast. Keep extra kimchi, sliced scallions, and chile flakes on the table for people to adjust their portions. The broth is flavorful, so a small bowl of rice is often enough; there is no need to add another rich main dish.

Variations

The toppings are flexible, and no single combination represents every version. For a seafood-leaning pot, use anchovy-kelp stock and add sliced mushrooms or a few shrimp, cooking seafood until it reaches 145°F (63°C), the USDA FSIS safe minimum for fish and shellfish. For a meatier version, add thinly sliced fully cooked sausage or extra luncheon meat, but taste the broth before adding more soy sauce since these additions can make it salty.

For a vegetarian variation, omit the beef and meat toppings, use vegetable stock, and add mushrooms, extra tofu, or edamame. Check the labels on the kimchi, gochujang, and baked beans: some brands contain fish sauce, shrimp, or other animal ingredients. The resulting soup will be less smoky and meaty, but the fermented chile paste and kimchi still provide a bold, savory base. To make a milder pot, reduce or omit the gochugaru and serve it on the side. You can also leave out the rice cakes or noodles, though the soup will feel less like a complete one-pot meal.

Storage and Reheating

For the best texture, serve the noodles as soon as they are cooked. If you are planning ahead, refrigerate the cooked broth and toppings separately from uncooked noodles, then cook fresh noodles when serving again. Transfer leftovers to shallow, covered containers and refrigerate within 2 hours of cooking. Keep them refrigerated for 3–4 days; if noodles are already mixed in, they will absorb broth and soften, even though the leftovers can still be safely stored for that period.

Reheat only the portion you plan to eat in a saucepan over medium heat, stirring occasionally until the soup is steaming throughout and reaches 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. Add a splash of stock or water if the broth has become concentrated. Add fresh ramen near the end and cook it until just tender. You can freeze the broth and toppings without noodles in a freezer-safe container for about 2–3 months for best quality; thaw overnight in the refrigerator, then reheat to 165°F (74°C). Do not leave the pot at room temperature for more than 2 hours.

Frequently Asked Questions

Why is it called Korean army soup?
Budae means military base, and the dish is widely associated with Korea’s postwar period, when available ingredients included processed foods such as canned luncheon meat and baked beans. It developed into a Korean hot pot with kimchi, chile seasoning, noodles, and other ingredients. Recipes differ by household and region, so the mix of toppings is not fixed.

Is Korean army soup very spicy?
It can be, but the heat is adjustable. Gochujang and gochugaru vary in strength, and kimchi adds its own chile. Start with less gochugaru than the recipe lists, keep the gochujang for its fermented flavor, and offer extra chile at the table. A little more stock can soften the heat, though it also makes the broth less concentrated.

Can I make budae jjigae without ramen?
Yes. Leave out the noodles and serve the soup with rice, or replace them with Korean sweet-potato glass noodles prepared according to their package directions. Rice cakes are another filling addition, but they have a chewy texture and should be simmered until tender. Adjust the amount of stock if you add ingredients that soak up a lot of liquid.

What can I use instead of gochujang?
There is no exact substitute for its fermented chile flavor. If you cannot get it, stir a little mild chile paste into the broth and season with a small amount of soy sauce and sugar to approximate its savory-sweet balance. Add gradually and taste as you go; a plain hot sauce can make the broth hotter without giving it the same depth.

Can I prepare the soup ahead of time?
You can chop the vegetables and toppings, mix the broth, and refrigerate them separately for up to a day before cooking. For better texture, wait to cook the beef and assemble the pot until you are ready to eat, and add ramen only at the end. If storing cooked soup, follow the refrigeration and reheating guidance above and bring leftovers to 165°F (74°C).

Do I need a special pot?
No. A wide, heavy saucepan or shallow Dutch oven gives the ingredients room and holds heat well. A Korean earthenware or tabletop hot-pot vessel is useful for serving, but it is not essential. Whatever pot you use, make sure it is stable on the burner and large enough to hold the broth without bubbling over.

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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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