Budae Jjigae(Korean Army Stew)
Budae Jjigae(Korean Army Stew) is a easy Korean recipe that serves 2. 620 calories per serving. Recipe by Derek Chen on YouTube.
Prep: 12 min | Cook: 12 min | Total: 30 min
Cost: $13.22 total, $6.61 per serving
Ingredients
- 1 medium Onion (thinly sliced)
- 2 stalks Scallions (cut into 2‑inch pieces)
- 3 cloves Garlic (minced)
- 200 g Spam (cut into bite‑size cubes)
- 2 pieces Korean Sausage (e.g., hot dog‑style) (sliced diagonally)
- 200 g Firm Tofu (cut into cubes)
- 100 g Mushrooms (sliced; shiitake or button work well)
- 1 cup Kimchi (well‑fermented, roughly chopped)
- 1/2 cup Baked Beans (drained)
- 2 Tbsp Gochujang (Korean red‑pepper paste)
- 1 Tbsp Gochugaru (Korean red‑pepper flakes)
- 1 Tbsp Soy Sauce
- 1 Tbsp Mirin
- 1 tsp Granulated Sugar
- 2 cups Dashi Broth (warm; can use instant dashi powder dissolved in water)
- 1 package Instant Ramen Noodles (discard seasoning packet)
- 2 slices American Cheese (cut into strips)
Instructions
Prep Vegetables & Aromatics
Slice the onion, cut scallions into 2‑inch pieces, and mince the garlic cloves.
Time: PT5M
Prep Proteins & Tofu
Dice the Spam, slice the Korean sausages diagonally, and cube the tofu.
Time: PT3M
Make the Sauce
In a small bowl combine gochujang, gochugaru, soy sauce, mirin, sugar, and the minced garlic. Stir until smooth.
Time: PT3M
Layer Ingredients in the Pot
Place a bed of sliced onion and scallions in the bottom of the large pot. Arrange Spam, sausage slices, mushrooms, tofu cubes, kimchi, and baked beans around the edges. Spoon the prepared sauce over the top and pour the warm dashi broth until everything is just covered.
Time: PT4M
Simmer the Stew
Bring the pot to a gentle boil over medium heat, then reduce to a simmer. Cook for about 5‑7 minutes, allowing the kimchi and sauce to infuse the broth.
Time: PT5M
Temperature: medium heat
Add Noodles and Cheese
Break the instant ramen noodles into halves and add them to the pot. Top with the cheese strips. Simmer for another 5 minutes, or until noodles are tender and cheese has melted.
Time: PT5M
Temperature: medium heat
Serve
Turn off the heat. Ladle the hot stew into bowls, making sure each serving gets a mix of meat, tofu, kimchi, and noodles. Enjoy immediately.
Time: PT0M
Nutrition Facts
- Calories
- 620
- Protein
- 25 g
- Carbohydrates
- 55 g
- Fat
- 30 g
- Fiber
- 5 g
Dietary info: Non‑vegetarian, Contains pork, Contains dairy, Contains gluten
Allergens: Soy, Wheat, Dairy, Fish (dashi), Gluten
Ingredient Substitutions
- Instead of Scallions: green onions
- Instead of Garlic: garlic paste
- Instead of Spam: canned ham, canned pork
- Instead of Korean Sausage (e.g., hot dog‑style): chorizo, andouille sausage
- Instead of Firm Tofu: extra‑firm tofu
- Instead of Mushrooms: enoki, oyster mushrooms
- Instead of Kimchi: sauerkraut (different flavor)
- Instead of Baked Beans: canned black beans
- Instead of Gochujang (Korean red‑pepper paste): Thai chili paste, sriracha (less sweet)
- Instead of Gochugaru (Korean red‑pepper flakes): crushed red pepper flakes
- Instead of Soy Sauce: tamari
- Instead of Mirin: sweet rice wine, dry sherry
- Instead of Granulated Sugar: honey (use less)
- Instead of Dashi Broth: vegetable broth, chicken broth
- Instead of Instant Ramen Noodles: any quick‑cooking noodles
- Instead of American Cheese: processed cheese, mozzarella
Equipment Needed
- Large Pot
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Ladle or Large Spoon
- Stove
Critical Steps — Do Not Skip
- Layering the ingredients without stirring before simmering allows the sauce to coat everything evenly.
- Simmering long enough for the kimchi flavor to permeate the broth is essential for authentic taste.
- Adding the ramen noodles and cheese at the end prevents over‑cooking the noodles and ensures the cheese melts smoothly.
Chef Tips from the Video
- Use well‑fermented kimchi for the deepest umami flavor.
- A dash of toasted sesame oil added at the end brightens the dish.
- If you like extra heat, sprinkle additional gochugaru just before serving.
Troubleshooting
Stew is too salty.
Add a splash of water or unsalted broth and taste again. You can also increase the amount of kimchi or beans to balance.
Noodles become mushy.
Reduce the final simmer time to 3‑4 minutes or add the noodles a minute later.
Broth is too thin.
Stir in a teaspoon of gochujang or a bit of cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water) and simmer briefly.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove.
Freezer: Not recommended because noodles become mushy after freezing.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the sauce and slice all ingredients up to 2 hours ahead; keep them refrigerated.
- You can pre‑cook the Spam and sausage in a pan to render extra fat, then set aside.
- Store the broth separately if you plan to use a different noodle type later.
Frequently Asked Questions
What is the cultural significance and history of Budae Jjigae in Korean cuisine?
Budae Jjigae, or Korean army stew, originated after the Korean War when surplus U.S. military rations like Spam, hot dogs, and canned beans were combined with traditional Korean ingredients such as kimchi and gochujang, creating a hearty, resourceful dish that symbolizes resilience and culinary fusion.
What are the traditional regional variations of Budae Jjigae in Korean cuisine?
While the classic version uses Spam and American cheese, some regions add rice cakes (tteok), sliced pork belly, or seafood. In Busan, a spicier version with extra gochugaru is common, whereas Seoul households may include baked beans and instant ramen for convenience.
How is Budae Jjigae traditionally served in Korea?
Budae Jjigae is served bubbling hot in a shallow pot at the table, often accompanied by steamed rice, a side of fresh lettuce leaves for wrapping, and a small dish of ssamjang for extra flavor. Diners eat directly from the pot, adding ingredients as they go.
What occasions or celebrations is Budae Jjigae traditionally associated with in Korean culture?
Because it is quick to prepare and feeds a crowd, Budae Jjigae is popular for late‑night gatherings, university dorm meals, and informal celebrations like birthday parties or after‑work get‑togethers.
What authentic traditional ingredients are essential for Budae Jjigae versus acceptable substitutes?
Traditional ingredients include kimchi, gochujang, gochugaru, Spam, Korean sausage (such as sundae or hot‑dog‑style), baked beans, tofu, and instant ramen. Substitutes can be canned ham for Spam, chorizo for sausage, and any quick‑cooking noodles if ramen isn’t available.
What other Korean dishes pair well with Budae Jjigae?
Budae Jjigae pairs nicely with Korean side dishes (banchan) like seasoned spinach (sigeumchi namul), pickled radish (danmuji), and a simple cucumber kimchi. A cold glass of soju or barley tea balances the stew’s heat.
What makes Budae Jjigae special or unique in Korean cuisine?
Its uniqueness lies in the blend of American military surplus foods with Korean fermentation flavors, creating a comfort stew that is both spicy and savory, reflecting Korea’s post‑war ingenuity and love for communal eating.
How has Budae Jjigae evolved over time in Korean food culture?
Originally a makeshift dish using rationed ingredients, Budae Jjigae has evolved into a trendy comfort food, now featuring premium ingredients like premium pork belly, fresh seafood, and gourmet cheeses, while still retaining its quick‑cook, one‑pot nature.
What are the most common mistakes to avoid when making Budae Jjigae at home?
Common errors include overcooking the noodles (they become mushy), adding too much broth which dilutes flavor, and stirring the pot before the initial simmer, which prevents the sauce from coating the ingredients evenly.
Why does this Budae Jjigae recipe use instant ramen noodles instead of traditional Korean noodles?
Instant ramen cooks in just a few minutes, keeping the total cooking time under 30 minutes, which aligns with the 30‑minute meals concept of Derek Chen’s channel while still providing the chewy texture that complements the stew.
Can I make Budae Jjigae ahead of time and how should I store it?
Yes, you can prepare the sauce and chop all ingredients up to two hours ahead; keep them refrigerated separately. Store the cooked stew in an airtight container in the refrigerator for up to three days and reheat gently on the stove.
What does the YouTube channel Derek Chen specialize in?
The YouTube channel Derek Chen focuses on quick, under‑30‑minute meals that use everyday pantry ingredients, offering clear step‑by‑step tutorials for busy home cooks.
How does the YouTube channel Derek Chen's approach to Korean cooking differ from other Korean cooking channels?
Derek Chen emphasizes speed and simplicity, often using Western convenience items like Spam and instant ramen, whereas many Korean cooking channels prioritize traditional techniques and longer preparation times.
Last updated: September 2, 2026
![[NEW] Korea’s Ultimate Comfort Stew In 6 Minutes! Soybean Paste Stew/DoenJang Jjigae Recipe 6분 된장찌개](https://img.youtube.com/vi/9LuDN479pjw/hqdefault.jpg)