Korean Johnson Stew Recipe (Budae Jjigae)

Korean Johnson stew is a bubbling, shareable hot pot of kimchi, luncheon meat, sausage, tofu, and noodles in a spicy-savory broth. It is a home-style version of budae jjigae, often called Korean army stew; household and regional versions vary, but the mix of tangy kimchi and rich, salty ingredients makes the pot especially satisfying.

Ingredients

1 cup (150 g) napa cabbage kimchi, roughly chopped, plus 2 tablespoons (30 ml) kimchi juice if available
8 ounces (227 g) canned pork luncheon meat, cut into bite-size slices
8 ounces (227 g) fully cooked smoked sausage, cut into coins
10.5 ounces (300 g) firm tofu, cut into ½-inch (1 cm) slices
1 medium yellow onion (about 150 g), thinly sliced
5 ounces (140 g) mushrooms, such as cremini or shiitake, sliced
1 cup (250 g) canned baked beans, with a little of their sauce
1 cup (150 g) Korean rice cakes, optional
2 packets (about 170 g total) dried instant ramen noodles, seasoning packets discarded
5 cups (1.2 L) low-sodium chicken broth or Korean anchovy-kelp stock
3 scallions (about 45 g), cut into 2-inch (5 cm) lengths
2 ounces (56 g) mild cheddar, optional
4 cups (about 600 g) cooked rice, for serving
For the seasoning paste:
2 tablespoons (35 g) gochujang (Korean red pepper paste)
1 tablespoon (6 g) gochugaru (Korean red pepper flakes)
1 tablespoon (15 ml) soy sauce
1 tablespoon (9 g) finely minced garlic
1 teaspoon (4 g) granulated sugar
¼ teaspoon (0.5 g) ground black pepper

Gochujang and gochugaru give the broth its characteristic fermented depth and warm chili flavor. They are sold in Korean and many well-stocked grocery stores. If gochugaru is unavailable, use a smaller amount of ordinary red pepper flakes; the result will be sharper and less fruity. There is no close substitute for gochujang, but a mix of 1 tablespoon (16 g) miso and 1 tablespoon (15 g) chili-garlic sauce can provide some savory heat, though the stew will taste less distinctly Korean.

Korean anchovy-kelp stock is a traditional, flavorful base, but low-sodium chicken broth is a practical alternative. Choose low-sodium broth because the kimchi, luncheon meat, sausage, and seasoning paste all contribute salt. If your kimchi is mild or not very sour, the optional kimchi juice helps bring the broth into balance.

Instructions

Prepare the ingredients, 18 minutes. Chop the kimchi, slice the luncheon meat, sausage, onion, tofu, and mushrooms, and cut the scallions. If using refrigerated rice cakes, separate any pieces stuck together. Set out the beans, broth, noodles, and optional cheese so everything is ready to go into the pot.
Mix the seasoning paste, 5 minutes. In a small bowl, stir together the gochujang, gochugaru, soy sauce, garlic, sugar, and black pepper. Measure the broth and kimchi juice. The paste will be thick; that is normal, since it loosens once it meets the hot broth.
Arrange the pot, 3 minutes. Use a wide, heavy pot or shallow Dutch oven. Place the kimchi, onion, mushrooms, tofu, luncheon meat, sausage, rice cakes, and baked beans in distinct sections around the pot. Spoon the seasoning paste into the center. Pour in the broth and kimchi juice. Keep the ramen and scallions aside for later.
Bring the stew to a simmer, 12 minutes. Set the pot over medium-high heat and bring the broth to a lively simmer. Stir the seasoning paste into the liquid without breaking up the tofu, then lower the heat to maintain a steady simmer. Cook until the onion is tender, the rice cakes are soft and chewy, and all the processed meats are steaming hot. If using raw fresh sausage instead of fully cooked smoked sausage, cook it through to 160°F (71°C), the USDA FSIS safe minimum temperature for ground meat, checked with a food thermometer.
Cook the noodles, 5 minutes. Add the ramen noodles and scallions, pressing the noodles gently into the broth. Simmer according to the noodle package timing, usually about 4 to 5 minutes, turning the noodle block once so it cooks evenly. Add a splash of hot water if the broth becomes too low before the noodles soften.
Finish and serve, 2 minutes. If using cheddar, scatter it over the center during the final minute and let it melt into the broth. Taste a spoonful of broth and adjust with a little water if it is too salty or concentrated, or a small spoonful of gochujang if you want more body and heat. Serve while bubbling, with rice alongside.

Tips

Use a wide pot. A shallow pot gives the ingredients room to sit in sections and lets everyone reach the noodles and toppings. If you only have a narrow soup pot, layer the ingredients loosely and stir carefully once the broth simmers.
Manage the salt. Luncheon meat, sausage, kimchi, and broth can all be salty. Start with low-sodium broth, and do not add salt before tasting the finished broth. If it tastes too intense, add hot water in small splashes rather than more broth concentrate or soy sauce.
Keep the noodles from going soggy. Ramen continues to soften as it sits in hot liquid. For a longer meal, cook the noodles separately and add them to individual bowls, or bring the pot back to a simmer and add fresh noodles in batches.
Choose the right kimchi. Well-fermented, tangy kimchi gives the broth a rounded sourness. Very fresh kimchi works too, but the stew may taste sweeter and less complex; add a little extra kimchi juice or let the broth simmer a few minutes longer before adding the noodles.

Serving Suggestions

Set the pot on a heatproof trivet in the middle of the table and serve it with individual bowls of warm rice. Diners can spoon broth, vegetables, tofu, and meat over the rice, or eat the noodles first while they are springy. Provide small bowls and long-handled spoons, since the broth is served hot and the pot is easy to share.

Simple Korean-style side dishes make a good contrast without competing with the stew. Try cucumber salad, seasoned bean sprouts, pickled radish, or extra kimchi. Keep the banchan portions modest: this stew is already filling, and the salty, spicy broth is best balanced by plain rice and crisp, cool sides. If serving a group, put out extra hot water so guests can dilute the broth to taste as it reduces.

Variations

For a milder pot, reduce the gochugaru to 1 teaspoon (2 g), leave out the optional cheese, and use a little more broth. To make it hotter, add gochugaru a teaspoon at a time; chili heat builds as the stew simmers, so taste before adding more. If you prefer a richer, softer flavor, cheddar melts neatly into the broth, while mozzarella makes stretchy strands but contributes less sharpness.

You can vary the proteins and vegetables while keeping the same basic method. Use extra tofu, mushrooms, or sliced cabbage instead of some of the luncheon meat, or add cooked shredded chicken. For a seafood-free vegetarian pot, replace chicken broth with vegetable stock, omit the meat, and increase the tofu and mushrooms; check that the kimchi does not contain fish sauce or salted shrimp. If you cannot find Korean rice cakes, leave them out rather than substituting another starch that cooks at a different rate.

The name budae jjigae translates roughly as “army base stew,” and the dish is widely associated with postwar Korea, where processed meats and other ingredients available near U.S. military bases became part of local cooking. Johnson stew is a name used for some versions, but recipes are not uniform: the exact meats, beans, noodles, and level of spice vary by cook. This recipe aims for a practical home pot rather than claiming one fixed or definitive formula.

Storage and Reheating

For food safety, refrigerate leftovers within 2 hours of cooking. Transfer the stew to shallow, covered containers so it cools promptly, and keep it refrigerated for 3 to 4 days. The noodles absorb broth as they sit, so stored leftovers will be thicker than the freshly cooked pot. If you expect leftovers, it is better to cook only the noodles you plan to eat and refrigerate the remaining broth and toppings separately.

Reheat the stew gently in a saucepan over medium heat, stirring carefully and adding water or broth to loosen it. Heat leftovers to 165°F (74°C), checking with a food thermometer. Reheat only the portion you plan to serve, and add fresh ramen near the end if the stored noodles have become soft. You can freeze the broth and meat mixture without noodles for up to 2 months for best quality; thaw it overnight in the refrigerator and reheat to 165°F (74°C), then cook fresh noodles in the hot stew.

Frequently Asked Questions

Is Korean Johnson stew the same as budae jjigae?

Johnson stew is commonly used for a style of Korean army stew, or budae jjigae, made with ingredients such as kimchi, processed meat, beans, tofu, and noodles. Names and ingredient combinations vary, so a recipe labeled Johnson stew may not match every version of budae jjigae.

Can I make it without gochujang?

You can, but the broth will lose some of its fermented savoriness and thickness. A mixture of miso and chili-garlic sauce is a workable pantry substitute, though it changes the flavor. Start with less substitute than the recipe’s full amount, then taste and adjust the broth.

Do I cook the ramen before adding it?

No. Add the dried noodles directly to the simmering broth near the end, and cook them until just tender. Cooking them in the pot lets them take on the broth’s flavor. If you expect the stew to sit on the table, cooking noodles separately helps prevent them from becoming too soft.

Can I prepare the stew ahead?

Yes. Slice the ingredients and mix the seasoning paste up to a day ahead, then cover and refrigerate them separately. You can also arrange the kimchi, vegetables, tofu, and meats in the pot, cover it, and refrigerate it for several hours. Add the broth when you are ready to cook, and add ramen only at serving time.

How can I make the broth less spicy or less salty?

For less heat, reduce the gochugaru and gochujang, then add more after tasting if needed. For less saltiness, use low-sodium broth, avoid extra salt, and dilute the finished stew with hot water. A little extra tofu or unsalted vegetables can also soften the intensity without changing the basic character of the dish.

What can I use instead of luncheon meat?

Use more fully cooked smoked sausage, sliced cooked chicken, or extra tofu and mushrooms. The luncheon meat contributes a salty, tender bite, so the stew will taste different without it. If using raw fresh sausage, cook it to 160°F (71°C), the USDA FSIS safe minimum for ground meat, before serving.

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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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