Korean Army Stew Name: Budae Jjigae Recipe and Tips

Korean army stew is called budae jjigae, a South Korean one-pot stew combining ingredients such as kimchi, sausage, tofu, baked beans, and instant noodles in a spicy, savory broth. Its flexible mix of pantry staples makes it a practical, shareable meal, and regional and family versions vary in their ingredients and heat level.

Ingredients

1 teaspoon (5 ml) neutral cooking oil
4 ounces (113 g) ground beef
1 small yellow onion, about 4 ounces (115 g), thinly sliced
1 cup (150 g) napa cabbage kimchi, roughly chopped, with 1 tablespoon (15 ml) of its liquid
1 tablespoon (15 g) gochujang (Korean fermented chile paste)
1 tablespoon (6 g) gochugaru (Korean red pepper flakes), or use 1–2 teaspoons (2–4 g) regular crushed red pepper for a sharper, less fruity heat
1 tablespoon (15 ml) soy sauce
1 teaspoon (4 g) granulated sugar
1 teaspoon (3 g) finely minced garlic
1 teaspoon (5 ml) fish sauce, optional
5 cups (1.2 L) low-sodium chicken broth
1 can (6 ounces / 170 g) luncheon meat, cut into thin slices
2 fully cooked hot dogs, about 3½ ounces (100 g) total, cut on the diagonal
1 cup (130 g) canned baked beans, drained lightly
4 ounces (115 g) cremini or button mushrooms, thinly sliced
1 cup (75 g) thinly sliced napa cabbage, separate from the kimchi
1 block (14 ounces / 397 g) firm tofu, drained and cut into ½-inch (1.25 cm) slices
1 package (about 4 ounces / 120 g) instant ramen noodles, seasoning packet reserved for another use
2 scallions, about 15 g, thinly sliced
1 slice (about ¾ ounce / 20 g) American cheese, optional
Fine salt, up to ¼ teaspoon (1.5 g), only if needed after tasting

Instructions

Prepare the ingredients, about 12 minutes. Slice the onion, luncheon meat, hot dogs, mushrooms, cabbage, tofu, and scallions. Chop the kimchi and keep its measured liquid. Open and drain the beans lightly. Keep the raw ground beef separate from the ready-to-eat ingredients, and wash your hands and any board or knife that touches it before using them elsewhere.
Mix the seasoning, about 3 minutes. In a small bowl, stir together the gochujang, gochugaru, soy sauce, sugar, garlic, fish sauce if using, and kimchi liquid. The paste may look thick; the broth will loosen it as the stew simmers. If you prefer a gentler bowl, start with half the gochugaru and add more at the table.
Start the stew, about 3 minutes. Set a wide, heavy pot or shallow Dutch oven over medium heat and add the oil. Add the onion and cook for about 2 minutes, stirring, until it begins to soften. Add the ground beef and break it into small pieces with a spoon. Cook for another minute or two, until the outside is no longer raw; it will finish cooking in the broth.
Arrange the pot. Turn off the heat briefly if needed, then place the kimchi, luncheon meat, hot dogs, baked beans, mushrooms, sliced cabbage, and tofu around the pot in separate clusters. This traditional presentation makes the different ingredients easy to see, but it is fine if some overlap. Spoon the seasoning mixture into the center and pour in the chicken broth.
Simmer until the beef is safe, about 12–14 minutes. Bring the broth to a gentle boil over medium-high heat, then reduce the heat to maintain a lively simmer. Cook uncovered for 10 minutes, nudging the seasoning into the broth once or twice without breaking up the tofu. Check several small clumps of ground beef with a food thermometer; USDA FSIS sets 160°F (71°C) as the safe minimum internal temperature for ground beef. If any tested piece is below that temperature, continue simmering and check again.
Cook the noodles, 3–4 minutes. Add the ramen noodles to the center of the pot and cook according to the package timing, usually 3–4 minutes, turning them gently once they begin to soften. Add a splash of broth or water if the noodles are not mostly submerged. For a richer finish, lay the optional cheese slice over the noodles during the final minute and let it melt.
Finish and serve. Turn off the heat, scatter the scallions over the top, and taste the broth before adding salt; kimchi, luncheon meat, and soy sauce can already make it quite salty. Bring the pot to the table on a heatproof trivet and serve while the noodles are still springy.

Tips

Choose the right chile ingredients. Gochujang gives the broth fermented depth as well as heat, while gochugaru adds a round, slightly fruity chile flavor. Both are sold in many Korean or Asian grocery stores. If gochujang is unavailable, use a little miso with a modest amount of chile paste; the result will be less distinctly Korean and may need extra salt. Regular crushed red pepper can stand in for gochugaru, but it tastes sharper, so use less at first.
Control the salt with your broth and kimchi. Low-sodium broth leaves room for the salty luncheon meat, kimchi, and soy sauce. Kimchi brands differ in saltiness and sourness, so taste the finished broth before seasoning. Older, tangier kimchi gives the stew a deeper, more pronounced flavor; mild fresh kimchi makes a gentler broth.
Keep the ingredients in pieces. Slice the luncheon meat and hot dogs evenly so they warm at the same rate. Use firm tofu and move it with a broad spoon rather than stirring vigorously. A shallow, wide pot gives the toppings room and makes it easier to add and cook the noodles.
Do not overcook the ramen. The noodles continue softening in the hot pot, so serve as soon as they reach the texture you like. If you expect leftovers, cook the noodles separately and add them to individual bowls instead of leaving them in the stew.

Serving Suggestions

Budae jjigae is usually served bubbling hot in the middle of the table, with diners sharing from the pot. Set out individual rice bowls and small bowls for the broth and toppings. Steamed short-grain rice is a particularly useful partner: it balances the spicy, salty stew and makes the meal more filling without competing with its flavors.

For a simple spread, add a mild side dish such as cucumber salad, blanched spinach, or lightly seasoned bean sprouts. These fresh or gently seasoned sides provide contrast to the rich broth. Keep extra sliced scallions, kimchi, and gochugaru on the table so everyone can adjust their own serving. The stew is substantial, so a few small accompaniments are usually enough.

Variations

There is no single fixed combination of toppings. Some versions include sliced rice cakes (tteok), glass noodles, more kinds of sausage, or a different mix of vegetables. To add rice cakes, use about 1 cup (150 g) of sliced, thawed Korean rice cakes and simmer them in the broth until tender, following the package directions. They make the stew chewier and more filling. Add extra broth if the rice cakes and noodles absorb too much liquid.

For a less spicy pot, reduce the gochugaru to 1 teaspoon (2 g), or leave it out and keep the gochujang. For more heat, offer additional gochugaru at the table rather than making the whole pot very hot. You can replace the ground beef with an equal amount of ground pork, but cook it to 160°F (71°C), the USDA FSIS safe minimum for ground pork. For a meat-free variation, omit the beef, luncheon meat, and hot dogs; use vegetable broth and add extra mushrooms and tofu. The flavor will be different from the classic meat-and-kimchi combination, but the spicy broth still makes a satisfying stew.

If you cannot find luncheon meat, use another fully cooked canned or deli-style meat that can be sliced, or add extra fully cooked sausages. Baked beans are common in many versions, but you can leave them out or use a smaller amount if their sweetness is not to your taste. The dish is adaptable, so make substitutions while keeping a balance of savory, spicy, tangy, and mild ingredients.

Storage and Reheating

For food safety, refrigerate leftovers within 2 hours of cooking. Transfer them to shallow, covered containers so they cool promptly; cooked stew keeps for 3–4 days in the refrigerator. The ramen will absorb broth and soften as it sits, so for the best texture, store cooked noodles separately when possible. If the noodles are already in the pot, the leftovers are still usable, but expect them to be softer.

Reheat only the portion you plan to eat in a saucepan over medium heat, stirring gently and adding a little broth or water if needed. Heat until the stew reaches 165°F (74°C), checking with a food thermometer. You can also microwave an individual portion in a covered, microwave-safe bowl, stirring partway through and checking that it reaches 165°F (74°C). Avoid reheating the same leftovers repeatedly; divide the stew into meal-size portions instead.

Frequently Asked Questions

What is the Korean army stew name?
The dish is called budae jjigae (부대찌개). Budae refers to a military base, and jjigae means stew, so the name is commonly translated as “army base stew.” It developed in South Korea in the period following the Korean War, when people combined locally available ingredients with processed foods associated with U.S. military bases. Its exact ingredients have always varied.

Is budae jjigae always very spicy?
No. Its heat depends on the amount and type of chile paste and flakes used, as well as the kimchi. This recipe is moderately spicy when made with the listed amounts. Start with half the gochugaru for a milder pot, then add more to individual bowls if desired.

Can I use a different kind of ramen?
Yes. Use plain instant ramen noodles and discard or save the seasoning packet, since the stew already has a seasoned broth. Fresh ramen or another quick-cooking noodle can work too; follow its package timing and add it near the end so it does not turn mushy. If using a noodle that takes longer, cook it separately and serve it with the stew.

Can I make the stew without gochujang?
You can, though the broth will lose some of its fermented, savory character. A small spoonful of miso mixed with chile paste is a practical substitute; taste before adding more soy sauce because miso can be salty. Gochujang is widely available in Korean and Asian grocery shops, and many supermarkets carry it in their international-food section.

Can I prepare budae jjigae ahead?
You can slice the vegetables and meat, mix the seasoning, and refrigerate them separately ahead of time. For the best texture, assemble and simmer the pot shortly before serving, then cook the noodles at the end. Do not leave prepared ingredients at room temperature for more than 2 hours; keep them chilled until you cook them.

Is this recipe gluten-free?
Not as written: regular ramen, soy sauce, and some gochujang contain wheat or may have gluten cross-contact. For a gluten-free version, check labels and choose certified gluten-free gochujang, tamari, and noodles, and verify the luncheon meat and other packaged ingredients. Product formulations differ, so the package label is the reliable guide.

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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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