Budae Jjigae Recipe: Comforting One-Pot Korean Army Stew

So your fridge looks like a convenience store exploded—there’s a half-eaten pack of hot dogs, some tofu you bought during your “healthy phase,” and that sad, lonely ramen packet staring at you like it knows its fate. Instead of ordering takeout (again), let’s turn this chaos into Budae Jjigae, the Korean Army Stew that basically says, “Yes, you can have spam, kimchi, and cheese in the same bowl, and yes, it will slap.”

Why This Recipe is Awesome

First, it’s forgiving as heck. Forgot an ingredient? Who cares. This stew was literally born from scarcity and improvisation. It’s the culinary equivalent of “we’ll figure it out.”

Second, it’s a one-pot party. You throw everything in, let it bubble like a witch’s cauldron, and somehow it transforms into a savory, spicy, slightly cheesy masterpiece. IMO, it’s magic with a side of sodium.

Third, it feeds a crowd—or just you, three times. It’s the ultimate comfort food that feels like a warm hug after a long day of pretending to have your life together.

Ingredients You’ll Need

• $4$4 cups chicken or anchovy broth (or water if you’re truly desperate)
• $1$1 cup kimchi, chopped (the older, the better—funky kimchi = flavor bomb)
• $2$2 tbsp gochujang (Korean chili paste; the red stuff that makes life spicy)
• $1$1 tbsp gochugaru (Korean chili flakes; adjust if you’re spice-shy)
• $1$1 tbsp soy sauce (the salty backbone)
• $1$1 tsp sugar (balances the heat; don’t skip)
• $200\text{ g}$200 g spam, sliced (the processed meat of champions)
• $2$2 hot dogs, sliced (because why not)
• $200\text{ g}$200 g firm tofu, cubed (the soft, innocent protein)
• $1$1 pack instant ramen noodles (the sad noodles get a glow-up)
• $2$2 slices American cheese (yes, the plastic-wrapped kind—trust me)
• $1$1 cup baked beans (optional, but traditional and weirdly perfect)
• $4$4–$6$6 shiitake mushrooms, sliced (earthy goodness)
• $1$1 small onion, sliced (the aromatic workhorse)
• $2$2 green onions, chopped (for that fresh finish)
• $2$2 cloves garlic, minced (because garlic is life)
• Cooked rice, for serving (optional, but carbs on carbs is the move)

Step-by-Step Instructions

1. Make the broth base. In a large pot or shallow Dutch oven, combine broth, kimchi, gochujang, gochugaru, soy sauce, and sugar. Bring it to a rolling boil over medium-high heat. Taste it now—it should be spicy, savory, and slightly sweet. Adjust if needed.
2. Add the heavy hitters. Toss in spam, hot dogs, tofu, mushrooms, and onion. Let it boil for $5$5–$7$7 minutes. The spam will release its salty, fatty goodness into the broth. This is not the time to think about sodium content.
3. Layer in the beans and ramen. Add baked beans if you’re using them. Then, gently place the ramen noodle block on top. Do not stir yet. Let the noodles soften in the steam for $2$2 minutes. They’ll sink eventually—patience.
4. Top with cheese. Place the American cheese slices directly on top of the noodles. Cover the pot with a lid for $1$1–$2$2 minutes. The cheese will melt into a gooey, slightly orange blanket of joy. This is the moment you realize you’re a genius.
5. Finish and serve. Sprinkle garlic and green onions over the top. Turn off the heat. Ladle everything into bowls, making sure each serving gets broth, meat, tofu, noodles, and that glorious cheese. Serve with rice on the side if you’re feeling extra.

Common Mistakes to Avoid

• Using fresh kimchi. Fresh kimchi lacks the tangy, fermented punch this stew needs. Aged kimchi is the secret. If yours is fresh, let it sit out for a day or add a splash of vinegar.
• Adding ramen too early. If you toss the noodles in at the start, they’ll dissolve into mush. Add them last, on top, so they steam and stay intact.
• Forgetting the cheese. I know it sounds weird, but that slice of American cheese melts into creamy, salty perfection. Skipping it is like ordering pizza without cheese—why?
• Not boiling hard enough. This stew needs a vigorous boil to meld the flavors. A gentle simmer won’t cut it. Crank the heat and let it bubble like it’s angry.
• Using fancy cheese. Cheddar won’t melt the same way. American cheese is engineered for this moment. Embrace the processed goodness.

Alternatives & Substitutions

• Vegetarian version: Skip the spam and hot dogs. Add more tofu, extra mushrooms, and maybe some plant-based sausage. Use vegetable broth. It’s still bomb.
• No spam? Use sliced ham, bacon, or even leftover chicken. The point is salty, fatty protein. Bacon makes everything better, FYI.
• Different noodles: Udon, rice cakes (tteok), or even glass noodles work. Just adjust cooking time. Ramen is classic because it’s fast and nostalgic.
• Can’t handle spice? Halve the gochujang and gochugaru. Add more sugar to balance. It’ll be mild but still flavorful. No shame in tuning it down.
• No baked beans? Skip them. Some people think they’re weird anyway (they’re wrong, but whatever). Add extra veggies like zucchini or cabbage instead.
• Want it heartier? Add a handful of rice cakes or a pack of frozen dumplings. Carbs on carbs on carbs is a valid lifestyle choice here.

FAQ (Frequently Asked Questions)

Why is it called Army Stew?
It originated after the Korean War when food was scarce. People used surplus American army rations—spam, hot dogs, baked beans—and mixed them with Korean staples like kimchi and gochujang. It’s a delicious history lesson.

Can I make it less “processed”?
Sure, but then it’s not really Budae Jjigae. You can use fresh pork belly instead of spam, skip the hot dogs, and use homemade broth. But the spirit of the dish is resourcefulness, so don’t overthink it.

What if I hate tofu?
Leave it out. Tofu is there to soak up broth and provide soft texture, but it’s not mandatory. No tofu police will arrest you.

Can I make this in a slow cooker?
You can, but you’ll miss the high-heat bubble that makes it special. If you must, cook everything except noodles and cheese on low for $4$4–$6$6 hours. Add noodles and cheese at the end. It’s not the same, but it’s still soup.

Why American cheese? Isn’t that… weird?
It’s weirdly perfect. It melts into a creamy, salty layer that ties everything together. Korean convenience stores do it, and they know what’s up. Trust the process.

Can I use a different cheese?
You can, but it won’t melt the same. Mozzarella gets stringy, cheddar gets oily. American cheese is engineered for meltability. Sometimes processed is the answer.

Is this actually Korean food?
It’s Korean-American fusion, born from necessity. It’s beloved in Korea, especially as drinking food (anju). It’s as Korean as it gets—just with a unique backstory.

Final Thoughts

Budae Jjigae is the stew that says, “I see your chaos, and I raise you a delicious, bubbling pot of comfort.” It’s forgiving, fun, and feeds your soul along with your stomach. Whether you’re cooking for friends or just treating yourself, this one-pot wonder delivers.

Now go raid your fridge, grab that questionable spam, and make something that’ll make you feel like a resourceful kitchen hero. You’ve earned it.