A pot of budae-jjigae with sausage, Spam, noodles and kimchi

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Budae-jjigae (Army Stew)

Name: Budae-jjigae (Army Stew)
Total time: 30 min
Yield: 3
Cuisine: Korean
Ingredients: 1/2 can Spam or luncheon meat, sliced; 4 Frankfurter sausages, sliced; 150 g Well-fermented kimchi; 2 tbsp Baked beans (optional); 1 handful Rice cakes (tteok); 1 pack Instant ramen noodles; 1 American cheese slice; 1 handful / 1/2 block Enoki mushrooms and tofu; 960 ml Anchovy-kelp or beef stock; 2 + 1 + 1 tbsp / 1 tbsp / pinch Sauce: gochugaru, gochujang, soy sauce, garlic, black pepper

A rowdy, satisfying hot pot of Spam, sausage, kimchi and instant noodles in a spicy broth — post-war ingenuity turned into a shared table favourite.

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Resep oleh Korean home & pojangmacha kitchens · 🏠 Masakan rumahan

Post-war Korean / 전후 한국식 — Budae-jjigae — literally 'army-base stew' — was born in the hungry years after the Korean War, when surplus Spam, sausage and other tinned goods from U.S. military bases were simmered with kimchi and chili into a filling communal pot. It is closely tied to the town of Uijeongbu near the bases, and has since become a nostalgic comfort food.

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Langkah

Stir the sauce ingredients together in a small bowl.
Arrange the kimchi, Spam, sausage, tofu, rice cakes and mushrooms in neat sections in a wide, shallow pot.
💡 Laying everything out in sections keeps the pot looking generous and lets each person pick what they like.
Spoon the sauce into the middle and pour the stock around the edge.
Bring to a boil at the table and cook until the Spam and sausage flavour the broth and the rice cakes soften, about 10 minutes.
Add the ramen noodles and cook just until springy, about 3 minutes.
Lay the cheese slice over the top, let it melt into the broth, and eat straight from the pot, topping up with more stock as you go.

💡 Tips

Older, sour kimchi cuts through the richness of the processed meats — fresh kimchi makes it flat.
Keep a kettle of extra stock beside the pot; budae-jjigae is meant to be refilled and shared.
Add the noodles last and eat them quickly so they do not turn soft.