Korean Military Stew: A Spicy Budae Jjigae Recipe

Korean military stew, or budae jjigae, is a bubbling Korean hot pot of kimchi, gochujang-spiced broth, luncheon meat, sausage, tofu, and ramen. Its savory, spicy broth and mix of soft noodles, crisp vegetables, and hearty toppings make it a satisfying shared meal, with plenty of room for regional and personal variations.

The dish is associated with the period after the Korean War, when cooks combined locally available ingredients with American-style processed meats; Uijeongbu is particularly linked with its development. This version balances kimchi’s tang with a little sweetness from baked beans and makes the stew right in a tabletop pot or Dutch oven.

Ingredients

6 cups (1.4 L) unsalted chicken broth or anchovy-kelp broth
1 cup (240 ml) well-fermented napa cabbage kimchi, roughly chopped, plus 2 tablespoons (30 ml) kimchi brine
1 tablespoon (15 ml) neutral cooking oil
2 tablespoons (30 g) gochujang (Korean red pepper paste)
1 tablespoon (15 ml) soy sauce
1 tablespoon (15 ml) mirin or water
1 teaspoon (4 g) granulated sugar
1 teaspoon (3 g) gochugaru (Korean red pepper flakes), or less to taste
1 teaspoon (5 g) finely grated garlic, about 2 cloves
1 small yellow onion (about 150 g), thinly sliced
8 ounces (225 g) fully cooked luncheon meat, such as Spam, cut into thin slices
6 ounces (170 g) fully cooked smoked sausage or hot dogs, cut into coins
8 ounces (225 g) firm tofu, cut into ½-inch (1.3 cm) slices
1 cup (260 g) canned baked beans, including a little of their sauce
4 ounces (115 g) enoki or button mushrooms, trimmed and separated or sliced
2 cups (70 g) thinly sliced napa cabbage, or 2 cups (60 g) baby spinach
2 packages (about 170 g total) instant ramen noodles, seasoning packets discarded
2 scallions (about 30 g), thinly sliced
1 teaspoon (5 ml) toasted sesame oil
1 tablespoon (9 g) toasted sesame seeds, optional

Instructions

Prepare the ingredients and sauce. Slice the onion, luncheon meat, sausage, tofu, and mushrooms, and separate any enoki stems. In a small bowl, stir together the gochujang, soy sauce, mirin, sugar, gochugaru, and garlic. This preparation takes about 25 minutes if you are slicing everything by hand; set the ingredients within reach before starting the broth.
Build the pot. Heat the oil in a wide, heavy pot or Dutch oven over medium heat. Add the kimchi and onion and cook for 3 minutes, stirring once or twice, until the onion begins to soften and the kimchi smells fragrant. Spread the mixture across the bottom. Arrange the luncheon meat, sausage, tofu, mushrooms, and cabbage around the pot in loose groups. Spoon the baked beans into the center, then add the gochujang mixture and kimchi brine.
Add broth and simmer. Pour in the broth, taking care not to wash all the sauce off the ingredients. Bring it to a gentle boil over medium-high heat, which usually takes about 5 minutes. Reduce the heat to maintain a lively simmer and cook uncovered for 8 minutes. Spoon broth over the top ingredients once or twice as they warm. Avoid a hard, rolling boil, which can break up the tofu and make the broth evaporate too quickly.
Add the noodles. Nestle the ramen cakes into the broth and cook for 4 minutes, or follow the package time if it differs. Turn the noodles once with tongs or chopsticks so they soften evenly. Add a splash of hot water if the broth looks too low; the noodles absorb liquid quickly. If using raw ground pork sausage instead of fully cooked sausage, crumble it into the pot at the start of the simmer and cook it to 160°F (71°C), the USDA FSIS safe minimum internal temperature for ground meat, checked with a food thermometer.
Finish and serve hot. Taste a spoonful of broth and adjust with a little more kimchi brine or gochujang if you want more tang or heat; add water if it is too salty. Stir in the scallions and sesame oil and simmer for 2 minutes. Scatter sesame seeds over the top, if using, and bring the pot to the table while it is bubbling. The full cooking time is about 23 minutes, including bringing the broth to a boil.

Tips

Choose kimchi with some age. Well-fermented kimchi contributes a deeper, pleasantly sour flavor than very fresh kimchi. If yours is mild or not very tangy, add a little extra kimchi brine at the end rather than adding lots of salt.
Adjust the heat gradually. Gochujang brings both chile flavor and sweetness, while gochugaru adds a cleaner pepper heat. Start with the listed amount, then add more after tasting. If you cannot find gochujang, mix 1 tablespoon (15 g) chili-garlic paste with 1 teaspoon (5 ml) soy sauce and ½ teaspoon sugar; the broth will be less rounded and less distinctly Korean, so add it gradually.
Keep the pot broad and the broth moderate. A wide pot lets the toppings sit in an even layer and makes it easier for everyone to serve themselves. Use enough broth to come partway up the ingredients, not necessarily cover them; the vegetables release moisture and the noodles take up liquid.
Wait to correct the salt. Luncheon meat, sausage, kimchi, and packaged ramen can all be salty. Use unsalted broth and leave out the ramen seasoning packets, then taste the finished broth before adding any extra soy sauce or salt.

Serving Suggestions

Set the pot on a heat-safe trivet in the center of the table and serve it while it simmers gently. Give each person a bowl of steamed short-grain rice, then ladle in broth, vegetables, tofu, and meat. The stew is filling on its own, but rice is especially useful for balancing its spicy, salty broth. Provide tongs or chopsticks for the toppings and a ladle for the soup.

Small Korean side dishes, known as banchan, make a natural accompaniment. Cucumber salad, seasoned bean sprouts, or simply more kimchi add freshness and crunch without competing with the stew. Keep the sides modest because the pot already contains noodles and several substantial toppings. If serving guests, set out extra sliced scallions and kimchi brine so each person can adjust their own bowl.

Variations

There is no single fixed list of budae jjigae ingredients: households and restaurants vary the meats, vegetables, broth, and degree of heat. For a seafood-free, meat-free pot, replace the chicken broth with anchovy-kelp broth or vegetable broth, omit the processed meats, and add more tofu, mushrooms, and sliced cabbage. Check that the kimchi is made without fish sauce or salted shrimp if you need the dish to be vegetarian; the flavor will be less savory, so a little extra soy sauce or a spoonful of miso can add depth.

For a richer version, add ½ cup (55 g) shredded mozzarella during the last minute and let it melt over the noodles. Cheese is a modern, popular addition, but it softens the chile heat and makes the broth creamy rather than clear. For more vegetables, add 1 cup (100 g) sliced zucchini or 1 cup (90 g) sliced rice cakes with the broth; rice cakes need a few extra minutes to soften, so check their texture before adding the ramen.

You can also change the broth base. Anchovy-kelp stock gives the pot a savory, Korean-style seafood depth, while chicken broth is a convenient everyday option. Water works in a pinch, but the result will taste lighter; add it in place of broth and rely on the kimchi, sauce, and toppings for flavor. If you prefer a milder stew, omit the gochugaru and reduce the gochujang to 1 tablespoon (15 g), then offer chile flakes at the table.

Storage and Reheating

For best texture, serve ramen as soon as it is cooked. If you expect leftovers, cook the noodles separately and add them to individual bowls; otherwise, they will continue soaking up broth and become soft. Transfer leftover stew to shallow containers and refrigerate within 2 hours. It keeps for 3 to 4 days in the refrigerator. You can freeze the broth and toppings, without noodles, for up to 2 months, although tofu may become more porous and change texture after thawing.

Reheat only the portion you plan to eat in a saucepan over medium heat, stirring occasionally, until it reaches 165°F (74°C); check with a food thermometer. Add a splash of water or broth if it has thickened. Add fresh ramen near the end and cook according to its package directions. Avoid repeatedly cooling and reheating the entire pot, since that makes the noodles mushy and makes safe, even reheating harder to manage.

Frequently Asked Questions

What does budae jjigae mean?
Budae jjigae is commonly translated as “army base stew”: budae means military base and jjigae means stew. The name reflects the dish’s postwar association with ingredients such as luncheon meat and sausage, combined with Korean staples like kimchi and gochujang.

Is Korean military stew very spicy?
It is usually spicy, but the heat level is easy to adjust. Gochujang and gochugaru brands vary in intensity, so use less gochugaru for a milder pot. You can also add broth or water to soften the spice, though that will dilute the seasoning.

Can I make it without Spam?
Yes. Use extra smoked sausage, sliced ham, mushrooms, or tofu instead. Luncheon meat gives the stew a salty, savory flavor and a tender texture, so replacing it with vegetables will make the broth lighter. Taste before adding more soy sauce, especially if your substitute is also salty.

Can I prepare the ingredients ahead?
You can slice the vegetables, tofu, luncheon meat, and sausage and mix the sauce up to a day ahead. Keep them covered in separate containers in the refrigerator. For the best texture, assemble and cook the pot just before serving, and cook the ramen at the end rather than storing it in the broth.

What can I use instead of ramen?
Fresh wheat noodles or udon can work, but cooking times differ, so follow their package directions and add them when the broth is ready. Rice cakes are another common addition, though they make the stew chewier and may need extra simmering. If using thicker noodles, cook them separately when you want to keep the broth from becoming starchy.

Why is my broth too salty?
Kimchi, processed meats, and broth all contribute salt, and their levels vary. Use unsalted broth, skip the ramen seasoning, and wait until the end to adjust. If the finished broth is still too salty, dilute it with hot water or unsalted broth and add more cabbage or tofu to keep the pot balanced.

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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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