Korean•comfort
Budae Jjigae (Army Stew)
Budae jjigae (Army stew) is easy to make. As long as it has kimchi and some American processed meats, it’s a budae jjigae. This budae jjigae recipe will give you a few tips for making it delicious!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups baechu (napa cabbage) kimchi
- 2 hot dogs (or sausages)
- 3 strips bacon (or about 3 ounces fatty pork),
- ⅓ can of spam (about 4 ounces)
- 4 ounces tofu, sliced (about 1/2-inch thick)
- 1/2 medium onion, thinly sliced
- 3 to 4 mushroom caps, sliced
- 2 scallions, cut into 2 inch pieces
- 1/4 red bell pepper, sliced - optional
- 4 cups anchovy broth (or beef or chicken stock) (More if you want extra broth. You can also use water.)
- 1 tablespoon gochugaru (Korean red chili pepper flakes) (Use more for a spicier stew)
- 1 teaspoon gochujang (Korean red chili pepper paste)
- 1 tablespoon soup soy sauce (or salt to taste)
- 1 tablespoon minced garlic
- 1 to 2 tablespoons broth or water
- black pepper to taste
- 1 package instant ramyeon noodles
Instructions
- 1
Cut the ingredients into bite size pieces, and arrange them in a medium size shallow pot. Mix all the seasoning ingredients in a small bowl.
- 2
Add the broth, and stir in the seasoning.
- 3
Cook over medium high heat until the bacon is cooked through and the kimchi has softened. Add the optional ramyeon noodles and more broth or water if necessary. (The noodles soak up a lot of the liquid, so I briefly cook the ramyeon noodles in a separate pot of water before adding to the stew.)