Budae Jjigae (Army Stew)部隊鍋
Budae Jjigae, also known as Army Stew, is a hearty, spicy Korean hot pot dish. It typically includes processed meats like ham and sausage, along with kimchi, instant ramen noodles, tofu, mushrooms, and other vegetables, all cooked in a savory and spicy broth seasoned with gochujang and gochugaru. It originated during the Korean War, utilizing surplus American military food items.
01Ingredients
- 200g Kimchi, chopped
- 340g Canned Ham (e.g., Spam), sliced
- 5 link Sausages, sliced diagonally
- 200g Firm Tofu, sliced into 1cm thick pieces
- 2 packs Instant Ramen Noodles (discard seasoning packets)
- 100g Enoki Mushrooms, trimmed and separated
- 2 stalks Green Onions, chopped
- 4 cloves Garlic, minced
- 2 tbsp Gochujang (Korean chili paste)
- 1 tbsp Gochugaru (Korean chili flakes), adjust to taste
- 1 tbsp Soy Sauce
- 1 tsp Sugar
- 0.5 tsp Black Pepper
- 960ml Water or Anchovy Broth
- 2 slices Cheese (e.g., American or Cheddar), optional
- 0.25 cup Baked Beans, optional
Nutrition (per serving)612kcal
- Protein28.5g
- Carbs42.8g
- Fat34.2g
Fiber 3.1 gSodium 1847 mg
02Steps
- Prepare the sauce by combining Gochujang, Gochugaru, Soy Sauce, Sugar, Minced Garlic, and Black Pepper in a small bowl. Mix well until a smooth paste forms.
- Arrange the Kimchi, Canned Ham, Sausages, Firm Tofu, Enoki Mushrooms, and half of the Green Onions neatly in a shallow pot or hot pot.
- Spoon the prepared sauce mixture into the center of the arranged ingredients.
- Pour the Water or Anchovy Broth evenly over all the ingredients.
- Bring the pot to a boil over medium-high heat, then reduce heat to medium and let it simmer for 10-15 minutes, or until most ingredients are cooked through and the flavors have melded.
- Add the Instant Ramen Noodles and Baked Beans (if using) to the pot. Push the noodles down into the broth to submerge them.
- Continue cooking for another 3-4 minutes, or until the ramen noodles are cooked to your desired tenderness.
- If using, place the Cheese Slices on top of the noodles and ingredients. Cover the pot briefly to allow the cheese to melt.
- Garnish with the remaining Green Onions. Serve the Budae Jjigae hot directly from the pot, often with a bowl of rice on the side.
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