Budae Jjigae

Budae Jjigae (Korean Army Base Stew)

A hearty, spicy Korean stew born from post-Korean War surplus ingredients, combining Spam, sausage, kimchi, instant noodles and melted cheese in a fiery gochujang broth. Traditionally cooked and served in a shallow pot at the table so diners can share the communal, bubbling meal.

Prep

15 min

Cook

20 min

Total

35 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •200 g (7 oz) Spam, one standard can, sliced 5 mm thick
• •150 g (5 oz) Korean-style sausage (soondae or Vienna-style), sliced on the diagonal, or substitute with smoked sausage
• •300 g (10½ oz) sour kimchi, napa kimchi that has fermented at least 2 weeks, chopped into bite-size pieces
• •150 g (5 oz) firm tofu, cut into 2 cm cubes
• •150 g (½ cup) baked beans in tomato sauce, canned, drained slightly; authentic touch from the dish's military-base origins
• •1 small yellow onion (1 small) yellow onion, sliced into thin half-moons
• •3 spring onions scallions, cut into 5 cm lengths, whites and greens separated
• •100 g (3½ oz) enoki or oyster mushrooms, torn into clusters
• •1 packet instant ramen noodles, discard the seasoning packet
• •2 slices American or mozzarella cheese, for melting on top
• •2 tbsp gochujang, Korean red chili paste
• •1 tbsp gochugaru, Korean red chili flakes; adjust to heat preference
• •1 tbsp soy sauce
• •1 tsp minced garlic
• •1 tsp sugar, balances the kimchi and chili
• •700 ml (3 cups) water or anchovy-kelp stock, anchovy-kelp stock gives deeper umami
• •1 tsp (½ tsp) MSG or dash of beef bouillon, optional but very traditional

Steps

1. 1 Prepare all ingredients before cooking: slice the Spam and sausage, chop the kimchi, cube the tofu, slice the onion and scallions, and tear the mushrooms into bite-size clusters. Budae jjigae comes together quickly once the heat is on.
2. 2 In a wide, shallow pot or deep skillet (a Korean ddukbaegi is traditional, but any heavy pot about 25 cm wide works), combine the kimchi, gochujang, gochugaru, soy sauce, garlic, sugar and optional MSG. Add the 700 ml water or anchovy-kelp stock and stir to dissolve the pastes.
3. 3 Bring the broth to a boil over high heat, then reduce to a steady simmer. The broth should turn a deep brick-red color. Taste and adjust: more gochujang for savoriness, more gochugaru for heat, a pinch more sugar if it tastes harsh.
4. 4 Arrange the Spam, sausage, onion, mushroom clusters, tofu and scallion whites neatly on top of the broth. Do not stir; let them nestle in and poach. Spoon a little broth over the kimchi so it softens.
5. 5 Simmer for 8 to 10 minutes, until the Spam is heated through (internal temperature of 70 °C / 160 °F) and the kimchi has wilted into the broth. The Spam should look glossy and the onions translucent.
6. 6 Dollop the baked beans over the top and tuck the brick of instant noodles into one side of the pot. Cook for 2 more minutes, until the noodles are just tender but still have a slight chew. Spam and sausage are pre-cooked cured meats, so the dish is safe once everything is piping hot throughout.
7. 7 Lay the cheese slices across the center. Cover the pot off the heat for 1 to 2 minutes so the cheese melts into a gooey blanket over the stew.
8. 8 Scatter the scallion greens over the top and serve straight from the pot at the table, ideally over a portable burner so it keeps bubbling. Provide a bowl of steamed rice and extra gochujang on the side.