Budae Jjigae
“Korean army stew born from post-war creativity, combining kimchi, gochujang, spam, ramen noodles, and cheese in a spicy broth.”
Gochujang
Tofu
Garlic
Cheese
Pork
KimchiWhere it comes from
Budae jjigae, often referred to as army stew, emerged in post-war Korea, creatively combining American ingredients with traditional Korean flavors. This dish reflects the resourcefulness of Koreans during challenging times, blending kimchi, gochujang, spam, and ramen noodles into a hearty stew. Interestingly, budae jjigae is a symbol of culinary fusion, representing the resilience and adaptability of Korean cuisine.
On the Palate
How it's made
4 steps · Show ↓35 min active
How it's made
4 steps · Show ↓- 15 min
In a large, wide pot, arrange the onion, radish, Spam, sausages, and kimchi in separate piles. Sprinkle gochugaru, gochujang, soy sauce, fish sauce, and garlic over the top, then pour in 6 cups of cold water.
- 220 min
Cover the pot and bring to a rolling boil over high heat. Reduce to a gentle boil and stir the liquid occasionally while keeping the piles intact, allowing the flavors to meld for 15 to 20 minutes.
- 35 min
Nestle the noodles into the stew and cook according to package instructions, ensuring they become loose and chewy. Remove the pot from heat, place a slice of American cheese on top, and cover until the cheese melts.
Watch outAvoid stirring the noodles too much, or they may become soggy instead of chewy.
- 45 min
Scatter sliced scallions over the stew. Serve immediately, family-style, in the center of the table with bowls of steamed white rice.
