crowd-pleaser · Korean-American fusion
Budae Jjigae (Army Base Stew)
Ingredients
Sauce
Steps
Mix the seasoning paste ingredients ahead of time.
~2 min
Slice the Spam and sausage thick; cut the tofu, onion, and green onion into big pieces.
~5 min
In a wide, shallow pot, arrange the ingredients in neat groups around the edge, with the kimchi and seasoning paste in the center.
~3 min
Why: Spread out flat, everything sits in the broth and cooks at the same time — and it looks just like the restaurant version.
Pour in enough water to just cover everything and bring to a boil over high heat.
~5 min
Once boiling, drop to medium heat for 8 minutes — the ham fat and kimchi season the broth.
~8 min
Why: The real body of budae jjigae broth isn't stock — it's the savory fat from the ham and sausage. Give it time to render out.
Add the ramen noodles and cook 3 minutes, then lay the cheese on top at the end.
~4 min
Watch out: Add the noodles at the start and they bloat and cloud the broth — always the last 3 minutes.
Tips
- —
Eating with kids? Use half the seasoning paste and add an extra cheese slice — the heat drops right down.
- —
2 Tbsp of baked beans is the original U.S. army base secret — sweetness and body.
- —
As the broth reduces, top it up with water and keep it going hot-pot style — that's the classic way. Extra noodles are non-negotiable.
- —
Carry leftover sour kimchi into kimchi jjigae or kimchi fried rice.
Storage
Keeps 2 days in the fridge — fish out the noodles first. Finish the leftover broth by frying rice and cheese in it.