Korean Army Stew Ingredients and How to Make Budae Jjigae

Korean army stew, or budae jjigae, is a South Korean hot pot of kimchi, luncheon meat, sausage, tofu, and noodles simmered in a spicy broth. The mix of savory, tangy, and gently sweet flavors makes it satisfying, while the ingredients cook together in one pot for an easy shared meal. Versions vary by household and region, so you can adjust the vegetables and heat to suit your table.

Ingredients

4 cups (950 ml) unsalted chicken stock
1 cup (240 ml) water
1 cup (150 g) well-fermented napa cabbage kimchi, chopped, plus 2 tablespoons (30 ml) kimchi juice
6 ounces (170 g) canned luncheon meat, such as Spam, cut into bite-size slices
4 ounces (115 g) smoked sausage, cut into thin diagonal slices
7 ounces (200 g) firm tofu, cut into ½-inch (1.25 cm) cubes
1 cup (150 g) Korean rice cakes, sliced or cylinder-shaped; if dried, soak according to the package
1 small yellow onion (about 5 ounces/140 g), thinly sliced
1 cup (70 g) sliced napa cabbage, or 4 ounces (115 g) sliced mushrooms
1 cup (240 g) canned baked beans, drained slightly; these are optional but common in many versions
2 tablespoons (30 g) gochujang (Korean fermented chili paste)
1 tablespoon (6 g) gochugaru (Korean chili flakes), or less for a milder stew
1 tablespoon (15 ml) soy sauce
1 tablespoon (9 g) finely minced garlic
1 teaspoon (4 g) granulated sugar
½ teaspoon (1 g) ground black pepper
2 packets instant ramen noodles (about 160–180 g noodles total); discard or reserve the seasoning packets for another use
2 scallions (about 20 g), thinly sliced
1 slice (20 g) American cheese, optional

Instructions

Prepare the ingredients. Slice the luncheon meat, sausage, onion, and scallions; cube the tofu and chop the kimchi. If your rice cakes are dried or firm, soak them following their package directions, then drain. Keep the ramen unopened until the final few minutes so it does not soften while you arrange the pot.
Mix the seasoning paste. In a small bowl, stir together the gochujang, gochugaru, soy sauce, garlic, sugar, and black pepper. Mixing the seasonings first helps distribute the thick chili paste through the broth instead of leaving dense pockets in the pot.
Arrange the pot. Set a wide, heavy pot or shallow Dutch oven on the stove. Arrange the kimchi, luncheon meat, sausage, tofu, rice cakes, onion, cabbage or mushrooms, and baked beans in separate sections around the pot. Spoon the seasoning paste into the center. The tidy arrangement is traditional in many home-style presentations, but it is fine to layer the ingredients if that suits your pot.
Add stock and simmer. Pour in the chicken stock, water, and kimchi juice. Bring the liquid to a boil over medium-high heat, then lower the heat to maintain a steady simmer. Cook uncovered for about 8–10 minutes, gently stirring the seasoning into the broth once it loosens. Check that the rice cakes are tender and the vegetables have softened. If the broth tastes too concentrated, add water a little at a time; if it tastes mild, simmer a few minutes longer before adding noodles.
Cook the ramen and finish. Add the ramen noodles and simmer for 2–3 minutes, turning them gently with tongs as they loosen. Stop when they are just tender, since they continue to absorb broth at the table. The luncheon meat and smoked sausage are fully cooked products; heat them until steaming hot in the bubbling stew. If you add previously cooked leftover meat, check that the dish reaches 165°F (74°C), the USDA FSIS safe reheating temperature. Scatter over the scallions and, if using, place the cheese on top to melt.
Serve while hot. Put the pot on a heat-safe trivet at the table and provide individual bowls, spoons, and chopsticks. Stir the broth before serving so the chili paste is evenly mixed. Keep the pot at a gentle simmer only if you can watch it; prolonged boiling will make the noodles mushy and reduce the broth.

Tips

Choose kimchi for flavor, not just color. Well-fermented kimchi brings acidity and depth that balance the rich meats. Very fresh kimchi works too, but the stew will taste less tangy; add a little more kimchi juice or a small splash of rice vinegar if you want extra brightness.
Control the heat gradually. Gochujang and gochugaru vary in strength. Start with half the gochugaru if you are unsure, then add more after tasting the simmering broth. For a milder pot, reduce the flakes first rather than removing all the gochujang, which also contributes fermented savoriness and body.
Use unsalted or low-sodium stock. Kimchi, luncheon meat, sausage, and soy sauce all bring salt. Salted stock can make the finished broth overly salty as it reduces, so taste near the end and add soy sauce only if the broth needs it.
Keep the noodles for last. Ramen soaks up liquid quickly. If you are serving slowly, cook noodles separately and add them to bowls, or bring the pot to the table without them and cook small portions as needed.

Serving Suggestions

Budae jjigae is usually served bubbling in the center of the table, with each person spooning broth and ingredients into a bowl. Steamed short-grain rice is a natural side: it softens the spicy, salty broth and makes the meal more filling. Offer kimchi or simple Korean-style banchan such as seasoned bean sprouts, cucumber salad, or pickled radish, but keep the sides light because the stew already contains several substantial ingredients.

Set out small bowls and long-handled spoons, and let the pot cool slightly before diners reach in. If the broth thickens while everyone eats, add a splash of hot water or stock. For a relaxed meal, serve the ramen in the pot; for a less hurried table, divide cooked noodles among bowls and ladle the stew over them so they do not sit in the broth and swell.

Variations

Make it less spicy: Use 1 teaspoon (2 g) gochugaru or omit it, and add an extra ½ cup (120 ml) stock if you prefer a gentler broth. Gochujang still has some heat, but reducing the flakes is the simplest adjustment. Avoid adding extra sugar to compensate, since the beans and kimchi already bring sweetness.

Change the protein: Replace the luncheon meat or sausage with an equal amount of sliced cooked ham, cooked chicken, or another fully cooked sausage. Their salt and smokiness differ, so taste before adding extra soy sauce. For a meat-free pot, use vegetable stock, omit both meats, and add mushrooms or more tofu; check that the kimchi and gochujang are suitable for your dietary needs, since some products contain seafood ingredients.

Adjust the vegetables and noodles: Enoki, shiitake, or button mushrooms work in place of cabbage. Sweet potato noodles can replace ramen, but cook them according to their package directions and add them at the end because they can become soft. If Korean rice cakes are unavailable, omit them rather than substituting uncooked rice, which needs a different amount of liquid and cooking time.

Add cheese or beans to taste: Baked beans are a familiar addition in many contemporary versions, but you can leave them out for a less sweet broth. American cheese melts smoothly and adds creaminess; place one slice over the finished pot. It is optional, not necessary for the stew to taste complete.

Storage and Reheating

For the best noodle texture, eat the stew soon after cooking. If you expect leftovers, remove the ramen before it becomes soft and store it separately if possible. Transfer the remaining stew to shallow, covered containers and refrigerate within 2 hours of cooking. It keeps for 3–4 days in the refrigerator. Because the ingredients continue to absorb broth, the stored stew will be thicker and the rice cakes may soften.

Reheat only the portion you plan to eat in a saucepan over medium heat, stirring and adding a little water or stock to loosen it. Heat leftovers to 165°F (74°C), checking the center with a food thermometer, as recommended by USDA FSIS. Add fresh ramen near the end of reheating and cook until just tender. You can freeze the broth and meat mixture for up to 2 months for best quality, but freeze it without ramen or rice cakes when possible; 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 South Korean dish associated with the period after the Korean War, when people incorporated available processed foods into spicy stews. Recipes have changed over time, and households use different combinations of meat, vegetables, noodles, and broth.

Is Korean army stew very spicy?

It can be quite spicy, but the heat depends on the amount and strength of the gochugaru and gochujang. Start with less gochugaru, simmer the broth, then taste and adjust before adding the ramen. The noodles absorb broth, so judge the seasoning before they go into the pot.

Can I make the stew without gochujang?

Gochujang gives the broth fermented depth, sweetness, and thickness, so there is no exact substitute. If you cannot find it, use a smaller amount of chili-garlic paste and add a little miso for savory depth, tasting carefully as both can be salty. The result will be a practical adaptation, not the same flavor.

Do I need Korean rice cakes?

No. Rice cakes add a chewy texture, but the stew is still satisfying without them because it includes noodles, tofu, and other fillings. Korean refrigerated or frozen rice cakes are often sold as garaetteok or tteok; soak firm ones according to the package directions before simmering.

Can I prepare budae jjigae ahead?

You can slice the vegetables and meats, mix the seasoning paste, and refrigerate them separately up to a day ahead. Assemble and simmer the stew shortly before serving, then cook the ramen at the end. Avoid adding noodles in advance because they absorb broth and turn soft.

What can I use instead of Spam?

Use an equal amount of fully cooked luncheon meat, cooked ham, or smoked sausage. Each option changes the saltiness and texture slightly, so taste the broth before adding extra soy sauce. For a vegetarian version, replace it with extra tofu and mushrooms and use vegetable stock.

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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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