Spam Korean Stew (Budae Jjigae) Recipe

Spam Korean stew, commonly called budae jjigae, is a spicy Korean hot pot made with kimchi, processed meats, tofu, and instant noodles in a savory broth. Its mix of pantry-friendly ingredients makes a hearty one-pot meal, and recipes vary by household and region in their choice of stock, vegetables, and toppings.

Ingredients

5 cups (1.2 L) low-sodium chicken broth
1 cup (150 g) chopped napa cabbage kimchi, plus 2 tablespoons (30 ml) kimchi juice
1 tablespoon (16 g) gochujang, Korean fermented chile paste
1 tablespoon (6 g) gochugaru, Korean red pepper flakes
1 tablespoon (15 ml) soy sauce
1 teaspoon (4 g) granulated sugar
1 teaspoon (3 g) finely minced garlic
1 can (12 oz / 340 g) Spam, cut into ¼-inch (6 mm) slices
6 ounces (170 g) smoked sausage, cut into ¼-inch (6 mm) slices
7 ounces (200 g) firm tofu, cut into ½-inch (1.25 cm) slabs
½ medium yellow onion (about 75 g), thinly sliced
4 ounces (115 g) cremini or button mushrooms, sliced
½ cup (130 g) canned baked beans, drained slightly if very saucy
2 green onions (about 30 g), sliced, with white and green parts separated
1 block (about 3 ounces / 85 g) instant ramen noodles, seasoning packet discarded
1 teaspoon (3 g) toasted sesame seeds, for serving (optional)

Instructions

Prepare the ingredients. Slice the Spam, sausage, tofu, onion, and mushrooms, and chop the kimchi if its pieces are large. Separate the white and green portions of the green onions. Arrange the sliced ingredients on a tray or board so they can be placed in the pot without extra handling. This is the 20-minute preparation window; the exact time depends on your knife speed.
Mix the seasoning. In a small bowl, stir together the gochujang, gochugaru, soy sauce, sugar, garlic, and kimchi juice until the paste loosens into a thick, spoonable mixture. Mixing it first helps the chile paste disperse evenly instead of forming dense pockets in the broth. Taste a dab if you like, keeping in mind that the kimchi and processed meats will add more salt as the stew cooks.
Arrange the pot. Set a wide, shallow pot or Dutch oven over the stove. Place the kimchi, Spam, sausage, tofu, onion, mushrooms, baked beans, and the white parts of the green onions in distinct groups around the pot. Spoon the seasoning mixture over the center or across the ingredients, then pour the chicken broth around them. A broad pot gives the ramen room to soften and makes it easier for everyone to reach the mix-ins.
Bring the stew to a boil and simmer. Set the pot over medium-high heat and bring the broth to a lively simmer, usually about 5 to 7 minutes. Stir the seasoning gently into the liquid once it starts bubbling, without breaking up the tofu. Reduce the heat to medium and simmer for 8 minutes, until the onion has softened, the mushrooms are tender, and the kimchi has flavored the broth. Keep the pot bubbling gently rather than at a hard rolling boil, which can break the tofu and make the broth evaporate too quickly.
Cook the noodles and finish. Add the ramen block and press it down into the simmering broth. Cook for 4 to 5 minutes, turning the noodles once they begin to loosen, until they are just tender. Stir in the green parts of the green onions and switch off the heat. Sprinkle with sesame seeds if using, then bring the pot to the table while hot. The noodles continue absorbing broth as they sit, so serve promptly and offer extra hot broth if you have some.

Tips

Adjust the heat thoughtfully. Gochugaru provides a warm, fruity chile flavor, while gochujang brings sweetness and fermented depth. For a milder pot, start with 1 teaspoon (2 g) gochugaru and add more at the table. If gochugaru is unavailable, use about ½ teaspoon (1 g) crushed red pepper; it is sharper and less fruity, so begin with less than the recipe amount.
Choose the broth before salting. Spam, sausage, kimchi, and soy sauce all contribute salt. Low-sodium broth gives you more control; if using regular broth, leave out the soy sauce at first and taste the finished simmer before adding any. Avoid adding salt at the start because the flavor concentrates as the pot bubbles.
Keep the ingredients in a single layer where possible. A wide pot helps the broth circulate around the meat, tofu, and vegetables. If your pot is narrow, use a little less broth at first and turn the ingredients gently during the simmer. Do not stir vigorously; tofu slabs can crumble and the toppings will lose their neat arrangement.
Use the noodles at the right moment. Ramen gets soft quickly and soaks up broth, so add it only in the final few minutes. If you expect leftovers, cook noodles separately and place them in individual bowls before ladling the stew over them. This keeps the broth from disappearing into noodles during storage.

Serving Suggestions

Serve budae jjigae straight from the pot while it is bubbling gently, with bowls of steamed short-grain rice alongside. Rice is useful for balancing the chile-rich broth and makes the meal more filling. If you want additional sides, offer small portions of mild banchan such as cucumber salad, seasoned spinach, or pickled radish; keep their flavors simple so they do not compete with the stew.

Set out small bowls and let diners take a little broth, noodles, tofu, and meat at a time. A ladle is useful because the toppings settle as people serve themselves. If the broth tastes especially spicy or salty, add a splash of hot water or unsalted broth to the pot, then let it return to a simmer briefly. Keep any rice separate rather than stirring it into the shared pot, which makes it easier to save and reheat leftovers.

Variations

Use a more traditional stock: Many versions use Korean anchovy-kelp stock for a savory seafood note. If you can find dried anchovies and kombu, simmer them in water to make stock, then strain it before using; follow the package guidance for the ingredients. Low-sodium chicken broth is a practical substitute and makes a fuller, meatier-tasting base. Plain water also works, though the broth will have less depth.

Change the proteins or vegetables: Add sliced cooked ham, mild hot dogs, or another smoked sausage in place of some or all of the Spam. For a less salty pot, use extra tofu and mushrooms and reduce the processed meat. Napa cabbage, zucchini, or a handful of greens can join the pot; add quick-cooking greens near the end so they stay bright. Keep the overall amount of toppings close to the recipe so the broth can still circulate.

Make it less spicy or more substantial: Reduce or omit the gochugaru for a gentler broth, though gochujang still contributes chile heat. For extra spice, add more gochugaru a teaspoon at a time rather than pouring it in all at once. You can also cook the noodles separately and serve each person a portion, or add another ramen block to the pot if serving extra noodle lovers. More noodles absorb more broth, so keep hot broth available.

Storage and Reheating

For best texture, serve the ramen as soon as it is cooked. If you expect leftovers, remove the noodles before storing the rest of the stew, or cook them separately; noodles left in the pot will continue absorbing liquid and become very soft. Transfer the stew to shallow airtight containers and refrigerate within 2 hours of cooking. It keeps for 3 to 4 days in the refrigerator.

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 unsalted broth if the stew has thickened. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer in accordance with USDA FSIS guidance. Add freshly cooked noodles after reheating. Freeze the stew without noodles for up to 2 months for better quality; thaw it in the refrigerator and reheat it thoroughly. Tofu may become a little more porous after freezing, but it remains usable.

Frequently Asked Questions

Is Spam Korean stew the same as budae jjigae?

Spam Korean stew is a common home-style version of budae jjigae, often translated as army stew. The dish is associated with postwar Korea and the use of available ingredients, including processed meats. There is no single fixed ingredient list: versions differ in their meats, kimchi, vegetables, stock, and whether they include noodles or beans.

Can I make this stew without Spam?

Yes. Replace the Spam with an equal amount of sliced smoked sausage, cooked ham, or firm tofu. The flavor will change: tofu is milder, while ham and sausage keep a smoky, salty character. If you use a salty meat, taste the broth before adding extra soy sauce or salt.

Can I prepare budae jjigae ahead of time?

You can slice the vegetables and meats and mix the seasoning several hours ahead; cover and refrigerate them separately. For the best noodle texture, assemble and simmer the stew shortly before serving, then add ramen at the end. You can also cook the stew without noodles in advance, refrigerate it promptly, and reheat it to 165°F (74°C) before serving with freshly cooked noodles.

What can I use instead of gochujang?

Gochujang has a particular fermented, savory-sweet flavor, so there is no exact substitute. If you cannot find it, mix 1 tablespoon (16 g) white or red miso with 1 to 2 teaspoons (5 to 10 ml) sriracha, then taste and adjust; this gives some savory depth and heat but will taste less distinctly Korean. Use a little less soy sauce if the miso is salty.

Why did my stew become too salty or too thick?

Processed meats, kimchi, and soy sauce can make the broth salty, while ramen absorbs broth as it cooks. Use low-sodium stock, avoid extra salt until the end, and serve promptly after adding noodles. If the finished stew is too salty or thick, stir in hot water or unsalted broth a little at a time and bring it back to a gentle simmer.

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