Budae Jjigae Recipe: How to Make Authentic Korean Army Stew at Home

Budae Jjigae Recipe: How to Make Authentic Korean Army Stew at Home

Budae Jjigae, often referred to as Korean Army Stew, has a fascinating history and a unique blend of ingredients. Combining traditional Korean flavors like kimchi and gochujang with Western additions like sausages and spam, Budae Jjigae is known for its spicy, savory, and rich taste. This dish is beloved for its simplicity, hearty ingredients, and nostalgic charm.


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The History of Budae Jjigae

Budae Jjigae (부대찌개) originated during the Korean War when food scarcity led locals to create new dishes with limited ingredients. American army bases in South Korea had a surplus of canned goods like Spam and hot dogs, which locals began to incorporate into traditional Korean dishes. Over time, Budae Jjigae has evolved into a staple of Korean cuisine. Today, it’s enjoyed for its unique fusion of flavors and heartiness, appealing to locals and foreigners alike.


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Essential Ingredients for Budae Jjigae

Main Ingredients

Spam or Ham: Spam is the most common, but any type of processed ham can work. This adds a rich, salty flavor that’s balanced by the other ingredients.

Sausages: Korean Budae Jjigae typically uses Vienna sausages, but hot dogs or any similar sausage can also be used.

Kimchi: Fermented, sour kimchi is key. Older, tangier kimchi works best, adding depth to the stew’s flavor.

Tofu: Adds softness and balances the salty ingredients. Cut into bite-sized cubes for even cooking.

Rice Cakes (Tteok): Commonly found in Korean cooking, rice cakes add a chewy texture to the stew.

Ramen Noodles: This is optional but highly recommended. Add towards the end for chewy noodles that soak up the rich broth.

Vegetables: Include sliced onions, green onions, and thinly sliced cabbage or spinach for texture and flavor.


Seasoning Ingredients

Gochujang (Korean Red Chili Paste): Adds a spicy, slightly sweet flavor.

Gochugaru (Korean Red Pepper Flakes): For additional heat and a bright red color.

Soy Sauce: Adds a salty umami depth that complements the spiciness.

Sugar: Balances out the saltiness and acidity.

Minced Garlic: Provides a savory base flavor.

Black Pepper: Enhances the overall flavor with subtle warmth.



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Budae Jjigae Broth Recipe

A good broth brings out the best in Budae Jjigae. You can use a basic anchovy or beef broth, but here’s a simple broth recipe for authentic flavor:

1. Ingredients:

Dried anchovies (about 10) with heads and guts removed.

Dried kelp (about 10 cm square).

Radish, thinly sliced.

Half an onion, cut into chunks.



2. Instructions:

Add 4 cups of water to a pot with the prepared ingredients.

Bring to a boil, then reduce heat and simmer for 15-20 minutes.

Remove ingredients to leave a clear broth.





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Step-by-Step Guide to Making Budae Jjigae

1. Prepare and Arrange Ingredients:

Slice spam, sausage, and tofu into bite-sized pieces.

Cut kimchi into bite-sized chunks.

Arrange all ingredients, including the kimchi, sausage, spam, rice cakes, and tofu, in a large shallow pot in sections for an attractive presentation.



2. Make the Budae Jjigae Sauce:

In a small bowl, mix 1 tablespoon of gochujang, 1 tablespoon of soy sauce, 1 tablespoon of gochugaru, 1 tablespoon of sugar, 1 tablespoon of minced garlic, and a sprinkle of black pepper.

Adjust proportions as needed, adding more gochugaru for spice or soy sauce for saltiness.



3. Add the Broth:

Pour the prepared broth over the ingredients in the pot until just covered.



4. Simmer and Serve:

Bring the pot to a boil over medium-high heat.

Once boiling, reduce to medium-low and simmer for 10-15 minutes.

Add ramen noodles to the pot about 5 minutes before serving for chewy noodles that absorb the flavorful broth.





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Tips for Cooking Perfect Budae Jjigae

Balance the Saltiness: Processed meats like Spam and sausages are salty, so taste the broth and adjust with water or soy sauce as needed.

Choose the Right Kimchi: Well-fermented, sour kimchi adds depth. Fresh kimchi may not bring the same richness.

Add Cheese: Adding a slice of cheese on top as it finishes cooking creates a creamy, slightly tangy twist.

Garnish: Garnish with chopped green onions or even sesame seeds for extra flavor and color.



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Suggested Side Dishes for Budae Jjigae

Kkakdugi (Cubed Radish Kimchi): The crunch and sweetness of radish kimchi pairs well with the stew’s spicy richness.

Steamed White Rice: A staple accompaniment that helps absorb the broth’s flavors.

Korean Soju or Makgeolli: These traditional drinks pair excellently with spicy stews.



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Healthier Alternatives

While Budae Jjigae is rich and flavorful, you can make a lighter version by:

Using low-sodium ham and sausage.

Adding more vegetables for extra nutrients and fiber.

Limiting the use of processed meats and substituting with leaner cuts or tofu.



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Frequently Asked Questions (FAQs)

1. Can I add extra ingredients to my Budae Jjigae?

Absolutely! Mushrooms, zucchini, or bean sprouts can add more variety.


2. Does Budae Jjigae taste better if cooked longer?

While a longer simmer melds flavors, overcooking can make the vegetables and tofu too soft. Aim for 20-25 minutes of total cooking time.


3. How should I store leftover Budae Jjigae?

Let it cool and store it in an airtight container in the fridge for up to 2 days. Reheat on the stove and add a bit of water if it’s too thick.


4. Can I make Budae Jjigae vegetarian?

Yes! Substitute processed meats with mushrooms, tofu, and more vegetables. Use vegetable broth instead of anchovy broth.





Conclusion

Budae Jjigae is more than just a stew; it’s a part of Korea’s culinary history and a representation of resilience and creativity. With its spicy, savory, and satisfying flavors, this dish is sure to bring warmth and flavor to your table. Try this recipe, and customize it to your taste for a meal that’s both delicious and memorable. Whether you’re a Korean food enthusiast or a first-timer, Budae Jjigae offers a unique and comforting experience that’s easy to recreate at home.