Budae Jjigae – Korean-American stew

Ingredients

• 200 g Spam (canned ham) (One 340 g can, cut into 6 mm thick slices)
• 400 g Canned white beans in tomato sauce (One 400 g jar, drain before use)
• 2 pcs Strasbourg sausages (Slice on bias, about 6 mm thick)
• 100 g Kimchi (Coarsely chop)
• 200 g Firm tofu (Cut into 6 mm thick slices)
• 85 g Instant noodles (ramen) (One package, cook separately then drain)
• 2 pcs Cheddar cheese slices (Add at the end of simmering)
• 2 c. à soupe Gochujang (Korean chili paste) (Thick paste, adjust to taste)
• 2 c. à soupe Soy sauce (Preferably gluten‑free if needed)
• 1 c. à soupe White sugar
• 550 ml Chicken broth (About 55 cl, can be homemade or from a cube)
• 2 stalks Scallion (green onion) (Cut into thin rounds)
• 1 pcs Onion (Finely sliced)
• 1 pcs Garlic clove (Finely chopped)

Instructions

1. Prepare the aromatics

   Finely chop the garlic clove, thinly slice the onion and cut the scallion into rounds.

   Time: PT5M

2. Open and slice the Spam

   Open the Spam can by creating a small opening at the back with a can opener, then cut the Spam into slices about 6 mm thick.

   Time: PT3M

3. Slice the tofu

   Drain the firm tofu, place it on the board and cut into 6 mm thick slices.

   Time: PT2M

4. Slice the sausages

   Slice the Strasbourg sausages on bias, into pieces about 6 mm thick.

   Time: PT2M

5. Prepare the spicy sauce

   In a bowl, mix the sugar, gochujang and soy sauce until a homogeneous paste forms.

   Time: PT2M

6. Cook the instant noodles

   Bring a pot of water to a boil (100°C), add the instant noodles and cook 10‑15 minutes. Drain in a colander.

   Time: PT12M

   Temperature: 100°C

7. Arrange the ingredients in the pan

   In a 28 cm pan, spread the sliced onion on the bottom, then add the cooked noodles, Spam slices, tofu, sausages, kimchi, white beans in tomato sauce and finally the scallion rounds.

   Time: PT3M

8. Add the broth and sauce

   Pour the chicken broth (≈55 cl) then the prepared gochujang‑soy sauce over the ingredients.

   Time: PT1M

9. Simmer the stew

   Bring everything to a boil, reduce heat to minimum, cover the pan and let simmer for 10 minutes.

   Time: PT10M

   Temperature: 100°C

10. Finishing

    After cooking, drizzle the parts not fully submerged with a little extra broth, place the cheddar slices on top and sprinkle with scallion.

    Time: PT2M

11. Serving

    Serve immediately, each diner serving directly from the pan or into their bowl.

    Time: PT1M

Nutrition Facts

Calories

460

Protein

22 g

Carbohydrates

48 g

Fat

18 g

Fiber

5 g

Ingredient Substitutions

• Instead of Spam (canned ham): Sliced cooked ham, Smoked tofu
• Instead of Canned white beans in tomato sauce: Red beans in sauce, Canned lentils
• Instead of Strasbourg sausages: Frankfurt sausage, Chicken sausage
• Instead of Kimchi: Spicy sauerkraut, Fermented vegetables
• Instead of Firm tofu: Tempeh, Paneer
• Instead of Instant noodles (ramen): Spaghetti, Rice vermicelli
• Instead of Cheddar cheese slices: Emmental, Mozzarella
• Instead of Gochujang (Korean chili paste): Korean chili paste (gochugaru + paste), Sriracha
• Instead of Soy sauce: Tamari, Light soy sauce
• Instead of White sugar: Cane sugar, Honey
• Instead of Chicken broth: Vegetable broth, Water + broth cube
• Instead of Scallion (green onion): Red onion sliced, Chives
• Instead of Onion: Shallot, Leek
• Instead of Garlic clove: Garlic powder (1/4 tsp)

Equipment Needed

• Cutting board
• Chef's knife
• Can opener
• Mixing bowl
• Measuring spoons
• Pot (for noodles)
• Colander
• High‑sided pan (≈28 cm)
• Wooden or silicone spatula

Critical Steps — Do Not Skip

• Open the Spam can without deforming it to ease slicing.
• Cook the noodles just enough to keep them firm.
• Simmer the stew on low heat, covered, for exactly 10 minutes.

Chef Tips from the Video

• Sprinkle toasted sesame seeds just before serving for extra crunch.
• Use homemade chicken broth for a richer flavor.
• Serve with steamed rice to balance the heat.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Can be frozen up to 1 month; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the gochujang‑soy sauce the day before and keep it refrigerated.
• The noodles can be cooked ahead, drained and rinsed under cold water; reheat quickly in the pan before adding the broth.