Korean Soldier Stew: Budae Jjigae Recipe and Cooking Tips

Korean soldier stew, or budae jjigae, is a bubbling Korean hot pot of kimchi, sausage, luncheon meat, tofu, and ramen in a spicy, savory broth. It developed after the Korean War, when locally available ingredients were combined with U.S. military surplus foods; today, recipes vary by household and restaurant. This version cooks ground pork separately for a hearty base, then brings everything together in one pot for a shareable meal.

Ingredients

8 oz (225 g) ground pork
1 cup (150 g) well-fermented napa cabbage kimchi, roughly chopped, plus 2 tablespoons (30 ml) kimchi juice
6 oz (170 g) Korean luncheon meat or Spam, cut into bite-size pieces
2 hot dogs, about 4 oz (115 g) total, sliced into coins
8 oz (225 g) firm tofu, cut into ½-inch (1.25 cm) slabs
½ small yellow onion, about 3 oz (85 g), thinly sliced
4 oz (115 g) mushrooms, such as enoki, shiitake, or cremini, trimmed and sliced
2 scallions, about 1 oz (30 g), cut into 2-inch (5 cm) lengths
½ cup (130 g) canned baked beans, including a little sauce
6 cups (1.4 L) low-sodium anchovy-kelp broth or low-sodium chicken broth
1 tablespoon (18 g) gochujang (Korean red chile paste)
1 tablespoon (15 ml) soy sauce
1 teaspoon (2 g) gochugaru (Korean red pepper flakes), or more to taste
2 teaspoons (6 g) finely minced garlic
1 teaspoon (4 g) granulated sugar
1 package (3 oz/85 g) instant ramen noodles, seasoning packet discarded
1 teaspoon (5 ml) toasted sesame oil, optional
1 teaspoon (3 g) toasted sesame seeds, optional

Instructions

Prepare the ingredients. Allow about 25 minutes to chop the vegetables, slice the luncheon meat and hot dogs, cut the tofu, and measure the sauce ingredients. In a small bowl, stir together the gochujang, soy sauce, gochugaru, garlic, sugar, and kimchi juice. Keep the kimchi, broth, noodles, and remaining ingredients nearby so the stew can be assembled quickly.
Cook the pork. Set a wide, heavy pot or shallow Dutch oven over medium heat. Add the ground pork and cook for about 6 minutes, breaking it into small pieces as it browns. Check the thickest pieces with a food thermometer: the USDA FSIS safe minimum for ground meat is 160°F (71°C). If needed, continue cooking until it reaches that temperature. Spoon off excess fat if there is more than a thin coating in the pot.
Arrange the stew. Add the kimchi to the pot and stir for about 1 minute, scraping up browned pork bits. Arrange the luncheon meat, hot dogs, tofu, onion, mushrooms, scallions, and baked beans in separate sections around the pot. Pour in the broth, then spoon the gochujang mixture over the middle. The ingredients do not need to be submerged yet; they will soften as the broth heats.
Simmer until the flavors come together. Bring the broth to a gentle boil over medium-high heat, which usually takes about 5 minutes. Stir the sauce into the broth without breaking up all the tofu, then lower the heat to maintain a steady simmer for 10 minutes. Taste the broth. Add a little more gochugaru for heat, kimchi juice for tang, or water if it tastes too salty or concentrated.
Cook the ramen and serve. Add the ramen noodles and simmer for about 4 minutes, turning them gently once or twice so they cook evenly. Stop when the noodles are just tender; they will continue softening in the hot broth. Drizzle with sesame oil and scatter sesame seeds over the top, if using. Bring the pot to the table on a heatproof trivet and serve while bubbling, with individual bowls and rice.

Tips

Choose your broth thoughtfully. Anchovy-kelp broth gives the stew a familiar savory depth, but low-sodium chicken broth is a convenient substitute. If using regular-sodium broth, reduce the soy sauce or dilute the broth with water; luncheon meat, hot dogs, and kimchi all contribute salt.
Use kimchi that tastes good to you. A ripe, tangy kimchi gives the broth more character than very fresh kimchi. If yours is mild, add a spoonful of kimchi juice or a little extra gochugaru. If it is sharply sour, balance the broth with a splash of water rather than adding much extra sugar.
Look for gochujang and gochugaru in Korean or other well-stocked grocery stores. Gochujang is a fermented chile paste, while gochugaru is a distinctively flavored Korean chile flake. If gochugaru is unavailable, use a small pinch of ordinary red pepper flakes for heat, but expect a less fruity, less traditional flavor. A little extra gochujang can add color and body, though it will make the broth sweeter and thicker.
Keep the noodles from overcooking. Add them only when the broth and other ingredients are ready to eat. For a table where people will linger, cook the noodles separately and place them in bowls before ladling over the stew; this prevents them from soaking up the broth and turning soft.

Serving Suggestions

Set the hot pot in the middle of the table with a ladle and small bowls, and let everyone take broth, noodles, tofu, and the different meats as they like. Steamed short-grain rice is the classic partner: it softens the stew’s salty, spicy intensity and makes the meal more filling. Offer extra kimchi, sliced scallions, or a small dish of gochugaru so diners can adjust their own bowls rather than changing the whole pot.

Because the broth already contains several rich and savory ingredients, keep side dishes crisp or lightly seasoned. Cucumber salad, blanched spinach, or quick-pickled radish all make useful contrasts. If serving the stew as part of a larger meal, use a smaller pot and plan on modest portions alongside rice and side dishes. For a full meal for four, the quantities here provide a generous mix of noodles, meat, tofu, and broth.

Variations

Make it with different proteins. Thinly sliced beef, extra-firm tofu, or more mushrooms can replace the ground pork. If using ground beef, cook it to 160°F (71°C) as well. Thin whole cuts of beef or pork should reach 145°F (63°C) and rest for 3 minutes, following USDA FSIS guidance. Fully cooked luncheon meat and hot dogs are flexible; use less of either if you prefer the stew less salty.

Adjust the heat. For a milder pot, start with half the gochugaru and use a mild kimchi. Gochujang still brings chile flavor, so omitting the flakes does not make the broth completely heat-free. For a hotter version, add gochugaru a little at a time once the broth is simmering. Taste before adding more: different brands of kimchi and chile paste vary in intensity.

Try other common add-ins. Some versions include sliced rice cakes, extra cheese, or a different mix of mushrooms and vegetables. Add rice cakes early enough to become tender, following the package directions. If using a slice of processed cheese, lay it on top near the end and let it melt into the broth. These changes make the stew richer or chewier, so keep the broth amount and seasoning in balance.

Make a vegetarian pot. Leave out the pork, luncheon meat, and hot dogs, and use vegetable broth with extra tofu, mushrooms, and kimchi. Check that the kimchi does not contain fish sauce or salted seafood if you need the meal to be fully vegetarian. The result will have a lighter, less smoky flavor than the original combination; a little extra mushroom and a small amount of soy sauce can add savory depth.

Storage and Reheating

For the best texture, serve the ramen soon after it is cooked. If you expect leftovers, cook only the noodles you need and store the remaining stew separately. Let the food stop steaming heavily, then transfer it to shallow, covered containers and refrigerate within 2 hours of cooking. Refrigerated leftovers keep for 3 to 4 days. The noodles can be stored separately, but they soften as they sit, so freshly cooked noodles are preferable.

Reheat only the portion you plan to eat, either in a saucepan over medium heat or in a microwave-safe bowl, stirring partway through. Add a splash of water or broth if the stew has thickened. Check with a food thermometer and reheat leftovers to 165°F (74°C), as recommended by USDA FSIS. Avoid repeatedly cooling and reheating the same pot. You can freeze the broth and solid ingredients without ramen for up to about 2 months for best quality; thaw overnight in the refrigerator, reheat to 165°F (74°C), and cook fresh noodles just before serving.

Frequently Asked Questions

What does budae jjigae mean? Budae jjigae is commonly translated as “army base stew” or “military base stew.” The name refers to the dish’s association with ingredients that became available around U.S. military bases after the Korean War. It is now a popular Korean stew with many household and restaurant variations.

Is soldier stew very spicy? It is usually spicy, but you control the heat with the kimchi, gochujang, and gochugaru. Start with the listed amount of gochugaru, then taste the simmering broth before adding more. A milder kimchi and a smaller amount of pepper flakes make a gentler pot, though the gochujang still adds some chile warmth.

Can I make it without Spam or luncheon meat? Yes. Use extra tofu, mushrooms, sliced beef, or another cooked sausage you enjoy. Luncheon meat is a familiar feature in many versions, but there is no single required combination. Since it contributes salt and richness, reducing or omitting it may mean the finished broth needs a little more soy sauce or kimchi juice after tasting.

Can I make the stew ahead? You can chop the vegetables and mix the sauce a day ahead, keeping them covered in the refrigerator. You can also cook the stew without ramen, cool it promptly, and refrigerate it for up to 3 to 4 days. Cook noodles when serving, because ramen left in the broth absorbs liquid and becomes soft. Reheat leftovers to 165°F (74°C).

What can I use instead of anchovy-kelp broth? Low-sodium chicken broth is an easy substitute and works well with the pork, kimchi, and processed meats. Vegetable broth is another option, particularly for a meat-free version. Anchovy-kelp broth has a more distinctly savory seafood note, so chicken or vegetable broth will taste different, but the kimchi and sauce still give the stew plenty of flavor.

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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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