How To Make Korean Army Stew (Budae Jjigae) In 5 Easy Steps

Origin Of Army Stew

This dish was created after the Korean War (1950-1953) when the American army was stationed in Uijeongbu, near Seoul. The soldiers had access to foods like canned beans, meat, Spam, ham, and sausages, which were unfamiliar to Koreans at the time. Over time, these ingredients found their way into the local community, where inventive Koreans used them to make a stew. They combined Spam, ham, sausages, and baked beans with kimchi, garlic, and hot pepper paste and flakes, resulting in a Korean-style stew using American ingredients.

Ingredients For Army Stew

• 6 oz (1/2 can) Spam
• 4 oz (2 medium) hot dog sausages, bacon, pork belly, or ham
• 1/2 cup kimchi, sliced
• 1/2 onion, sliced
• 1/2 block tofu, soft to medium-firm, sliced into 1/2-inch thick pieces
• 1/2 cup rice cakes, thawed if frozen
• 2 oz mushrooms (enoki, oyster, or shiitake)
• 2 green onions, chopped (for garnish)
• 1 pack instant ramyeon noodles
• 1 slice cheese
• 4 cups chicken broth (or anchovy stock, dashi, or water)

For Sauce:

• 2 tbsp Gochugaru (Korean chilli flakes), or to taste
• 4 cloves garlic, minced
• 1 tbsp Gochujang (Korean chilli paste)
• 2 tbsp soy sauce
• 1 tbsp mirin or 1/2 tbsp sugar
• A pinch of black pepper

Army Stew Recipe

1. In a bowl, combine all the ingredients.
2. Take a shallow pot and assemble the spam, tofu, mushrooms, sausages, rice cakes, onion, and kimchi
3. Pour in the sauce and chicken broth, cover the pot, and bring to a boil over medium-high heat.
4. Once the stew begins to boil, lower the heat to medium and cook for about 5 minutes. Add the noodles and cheese, then simmer for an additional 3-4 minutes until the noodles are fully cooked.
5. Top with chopped green onions and serve alongside a bowl of steamed rice.

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Credits: Freepik