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Budae Jjigae (Korean Army Stew Hot Pot) Recipe

Budae jjigae works as a communal hot pot because everything simmers together in one shallow pan: the kimchi and gochujang broth season the spam and hot dogs as they cook, the ramen noodles pick up that broth right at the table, and a slice of American cheese melted over the top rounds out the heat with a little richness, the way it's served at Korean army stew restaurants.

Prep
20 min
Cook
25 min
Total
45 min
Servings
4

Ingredients

Servings4
  • 12 oz canned luncheon meat (spam), sliced
  • 4 links hot dogs or Korean sausage, sliced on a diagonal
  • 1 1/2 cups cabbage kimchi, roughly chopped, with its juice
  • 1 cup sliced Korean rice cakes (tteok), soaked
  • 1/2 cup canned baked beans
  • 7 oz soft or medium tofu, sliced
  • 1/2 medium onion, thinly sliced
  • 3 whole scallions, cut into 2-inch pieces
  • 2 tbsp gochugaru (Korean red pepper flakes)
  • 2 tbsp gochujang (Korean red chile paste)
  • 4 cloves garlic, minced
  • 1 tbsp soy sauce
  • 3 cups chicken or beef stock
  • 1 block instant ramen noodles (seasoning packet discarded)
  • 2 slices American cheese slices

Nutrition per serving

Calories
662
Protein
27g
Carbs
37g
Fat
46g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1In a small bowl, stir together the gochugaru, gochujang, minced garlic, and soy sauce to make a paste; set aside.
  2. 2Pour the stock into a wide, shallow pot (a stainless steel budae jjigae pan or a wide skillet with sides works well). Bring to a light simmer over medium heat.
  3. 3Arrange the sliced spam, hot dogs, chopped kimchi, soaked rice cakes, baked beans, tofu, and onion in sections around the pot, so each ingredient stays visible rather than stirred into a jumble.
  4. 4Spoon the gochugaru-gochujang paste into the broth in the center and stir gently to dissolve it without disturbing the arranged ingredients too much.
  5. 5Bring to a full simmer over medium-high heat and cook uncovered for 12-15 minutes, until the rice cakes are soft and the spam and hot dogs are heated through.
  6. 6Move the pot to a portable burner at the table if serving communally. Nestle the ramen noodle block into the broth and cook for 3-4 minutes, until just tender.
  7. 7Lay the cheese slices over the top so they melt into the broth, scatter the scallions over everything, and serve immediately straight from the pot.

Tips & variations

  • Use a wide, shallow pan rather than a deep pot; more surface area means the broth reduces and concentrates faster, which is closer to how it's served at Korean army stew restaurants.
  • Baked beans are a nontraditional but common American-Korean fusion touch that adds a little sweetness to balance the gochujang heat; leave them out for a more traditional version.
  • Swap the hot dogs for sliced Korean sausage (sausage rings) or omit the spam entirely and double the tofu for a lighter version.
  • If the broth reduces too much before the rice cakes soften, add a splash more stock rather than water, so the flavor stays concentrated.

Storage & reheating

Refrigerate leftovers without the noodles for up to 3 days in an airtight container; the noodles turn soft and swollen if stored in the broth. Reheat the stew portion in a pot over medium heat until bubbling, then cook fresh noodles directly in it for the last few minutes.

Tips from the Tulo kitchen

  • Rinsing the rice cake slices under warm water before adding them keeps them from clumping together in the pot.
  • A single slice of American cheese melted right at the end mellows the spice without making the broth taste like cheese; two slices makes it noticeably creamier if that's the goal.

FAQ

What is budae jjigae?

It's a Korean army stew that originated near U.S. military bases after the Korean War, when scarce ingredients were stretched with surplus American canned goods like spam, hot dogs, and baked beans, simmered in a spicy gochujang broth with kimchi.

Can I make this without spam?

Yes. Sliced Korean sausage, thinly sliced pork belly, or extra tofu all work as substitutes; the broth carries most of the flavor regardless of the protein.

Is budae jjigae very spicy?

As written it's moderately spicy. Cut the gochugaru to 1 tablespoon and use a mild kimchi for a gentler version, or add extra gochujang for more heat.

Can I use regular ramen instead of Korean rice cakes?

The rice cakes are what give the stew its chewy texture and aren't really replaceable with noodles; if you can't find them, they can be left out entirely rather than substituted.