Stews & Soups
Budae Jjigae (Army Base Stew)
Prep
15 min
Cook
20 min
Servings
4
Steps
- 1
Whisk together gochujang, gochugaru, soy sauce, and garlic with a splash of the stock to make a paste.
- 2
Arrange the Spam, hot dogs, kimchi, onion, and tofu around the edges of a wide shallow pot, saving the center for the sauce.
- 3
Spoon the sauce paste into the center of the pot.
- 4
Pour in the stock, cover, and bring to a boil at the table if using a portable burner, or on the stove otherwise.
- 5
Once boiling, stir everything together and simmer 8-10 minutes.
- 6
Add the uncooked ramyeon noodles and simmer until just tender, 3-4 minutes.
- 7
Lay the cheese slice on top to melt just before serving.
Did you know — Korean culture
Budae jjigae translates to "army base stew," and that's literally where it came from. In the food-scarce years after the Korean War, people living near US military bases in Uijeongbu got hold of surplus American rations — Spam, hot dogs, canned beans — and stretched them into a spicy, kimchi-based stew. What started as wartime improvisation with leftover base food is now a nostalgic comfort dish in its own right.
Budae jjigae is meant to keep cooking after it hits the table, which is why it's traditionally made in a wide, shallow pot on a portable burner rather than served already finished from the kitchen — the noodles go in last and keep simmering as people eat, so the texture is still changing through the meal.
The name translates literally to "army base stew," and that's exactly where it came from. In the food-scarce years after the Korean War, people living near US military bases in Uijeongbu got hold of surplus American rations — Spam, hot dogs, canned beans — and stretched them into a spicy, kimchi-based stew using what was actually available. What started as wartime improvisation with leftover base food has become one of Korea's most recognizable comfort dishes, embraced rather than treated as something to move past.
Arranging the ingredients around the edges before adding the sauce and stock isn't just presentation — it means everything gets roughly equal exposure to the broth as it comes together, instead of the first things added overcooking while the pot builds up to a boil.
Troubleshooting
Noodles turned to mush? They go in last and only need a few minutes — if the stew's still simmering after they're done, pull the noodles out or take the pot off heat.
Stew tastes flat despite the gochujang? The kimchi needs to be reasonably fermented and tangy — mild, fresh kimchi doesn't carry the same depth.
Broth too thin? Simmer a little longer before adding the noodles, or reduce the added stock slightly — the fat from the Spam and sausage helps carry flavor but won't thicken a watery base on its own.