🍲 Budae jjigae (army stew)

Name: Budae jjigae (army stew)
Total time: 30 min
Yield: 4
Cuisine: South Korea · Uijeongbu, Gyeonggi
Ingredients: 200 g Spam, sliced; 200 g sausages, sliced; 2 blocks instant ramyeon noodles (without the seasoning packet); 200 g kimchi; 200 g firm tofu, sliced; 2 slices cheese; 2 tbsp gochugaru, 2 garlic cloves, 2 spring onions, 1 l water

Origin: South Korea · Uijeongbu, Gyeonggi

725kcal

per serving · 500 g

145kcal

per 100 g

40 gProtein8 g / 100 g

45 gFat9 g / 100 g

40 gCarbs8 g / 100 g

Budae jjigae, or 'army base stew', is a hearty Korean hot pot of Spam, sausages, instant ramyeon noodles, kimchi and tofu in a spicy gochugaru broth, topped with a slice of melting cheese. It is salty, spicy and funky from the kimchi, with a mix of soft, chewy and springy textures. It is cooked at the table and shared from one pot with rice.

Diets

✓

Low-carb8 g carbs per 100 g

Not vegetarianbecause of: spam, sausage

Not veganbecause of: spam, sausage, cheese

Contains porkbecause of: spam

Contains glutenbecause of: ramyeon noodles

Contains dairybecause of: cheese

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Fish ⚠ Soy ⚠ Milk

What it is made of

spamsausageramyeon noodleskimchitofucheesegochugaru

Recipe

4 servings30 min

Ingredients

200 g Spam, sliced
200 g sausages, sliced
2 blocks instant ramyeon noodles (without the seasoning packet)
200 g kimchi
200 g firm tofu, sliced
2 slices cheese
2 tbsp gochugaru, 2 garlic cloves, 2 spring onions, 1 l water

Method

Arrange the Spam, sausages, kimchi and tofu in a wide shallow pot.
Mix gochugaru with crushed garlic and a little water and put the paste in the centre.
Pour in the water and bring to a boil; simmer for 8–10 minutes.
Add the noodles and cook for 3 minutes.
Lay the cheese on top, sprinkle with spring onion and serve from the pot.

How to make it lighter

Use half the Spam and sausage and double the tofu and kimchi for a lighter pot.
Cook one noodle block for four people instead of two.
Fill bowls mostly with broth, tofu and vegetables like cabbage and mushrooms.

History

Budae jjigae appeared after the Korean War near US army bases, notably in Uijeongbu, when surplus Spam, sausages and canned food were added to Korean stew. The city of Uijeongbu still has a 'budae jjigae street'. Today it is a popular comfort food across South Korea.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →