Budae Jjigae (Korean Army Stew)

There’s something undeniably comforting about a steaming bowl of Budae Jjigae, the savory aromas wafting through the air as it simmers on the stove. This Korean Army Stew is a delightful mix of robust flavors and textures, combining tender tofu, spicy kimchi, and hearty meats all in one pot. In just around 30 minutes, you can create a dish that warms the soul and satisfies the appetite.

This recipe is perfect for anyone looking to indulge in a cozy meal with friends or family. It’s great for a casual weeknight dinner or a weekend gathering. The stew can be made ahead and stored in the fridge for a couple of days, allowing the flavors to meld wonderfully.

Why You’ll Love This Recipe

• The combination of tender tofu and savory meats creates a delightful texture.
• It’s a one-pot meal, making cleanup a breeze.
• The rich, spicy broth is incredibly satisfying and flavorful.
• Customize the heat level with gochugaru to suit your taste.

What You’ll Need

Prepare to gather the following ingredients to create this delicious stew:

For the Stew

• 1/2 block firm tofu, sliced
• 1/2 can canned meat/spam, sliced
• 3 sausages, sliced
• 1/2 medium onion, sliced
• 2 stalk green onions, cut into thirds (reserve some for garnishing)
• 1/2 packet seafood mushrooms (or 1 packet enoki mushrooms)
• 1 slice American/cheddar cheese
• 1/3 cup kimchi
• 1/4 cup kimchi juice
• 1 instant noodle
• 3.5 cups chicken broth or water
• 4 cloves garlic, minced

For the Sauce

• 1 tbsp gochujang
• 2 tbsp light soy sauce
• 1.5 tbsp sugar
• 2 tbsp gochugaru (adjust to your heat preference)

Note: Substitute enoki mushrooms with any mild mushroom.

Substitutions & Swaps

• Spam can be replaced with turkey or beef luncheon meat.
• Seafood mushrooms can be swapped for shiitake or button mushrooms.
• Use any type of instant noodle available.
• Gochujang can be substituted with sriracha in a pinch.

How to Make It

Get ready to create a delicious Budae Jjigae!

1. Combine the sauce ingredients: In a bowl, combine all the ingredients for the sauce and mix well.
2. Arrange the stew ingredients: To a shallow pot, arrange the ingredients side by side in a circle. Add the kimchi, kimchi juice, and green onions in the middle.

3. Add the sauce and broth: Pour the sauce in the middle and add the chicken broth/water into the pot. Over medium heat, bring the pot to a simmer, then cover with a lid. Let it simmer for 6-8 minutes.
4. Cook the noodles: Turn the heat down to medium-low and add the instant noodles to the center. Let it cook for 3-4 minutes or until the noodles are cooked to your liking, gently swirling them for even cooking.
5. Add cheese and garnish: Add a slice of cheese and garnish with reserved green onions and sesame seeds. Serve while hot and enjoy!

How to Store It

Fridge: up to 3 days in an airtight container.
Freezer: no, it affects the texture.
Reheat: microwave for 2-3 minutes or until hot.

Tips for Best Results

• Slice the tofu and meats evenly for uniform cooking.
• Adjust the amount of gochugaru based on your heat tolerance.
• Allow the stew to simmer long enough for the flavors to deepen.
• Use fresh kimchi for the best flavor impact.

Serving Suggestions

• Serve with a side of rice for a complete meal.
• Pair with pickled vegetables for added crunch.
• Enjoy with a cold beverage like soju or beer.