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Korean Army Stew (Budae Jjigae)
Filed Under: Asian Recipes Hot & Spicy Korean Recipes One-Dish Meals Popular Recipes Recipes Soups Stews & Curries
Korean Army Stew (Budae Jjigae) Recipe
Traditionally, Budae Jjigae consists of western ingredients such as spam, hot dogs, cheese and baked beans, along with seasonal and fresh ingredients. Feel free to adapt this recipe with your favourite vegetables.
Ingredients:
- 750 ml chicken or anchovy stock
- fish sauce (or salt) to taste
- 100 grams minced beef marinated with 1 tbsp gochujiang, 1 tsp sesame oil and white pepper
- 3 hot dogs (sausages/frankfurters) sliced to smaller sections
- 1/2 can spam (luncheon meat)
- 1/2 leek sliced to 1 cm length
- 1/2 onion roughly chopped
- 100 grams button mushrooms sliced thinly
- 30 grams dangmyeon (sweet potato noodles) soaked in water until softened
- 100 grams duk guk (flat oval rice cakes)
- 1 cup cut kimchi
- 1 x 200 grams baked beans
- cheese slices
- 1 packet ramyeon (instant noodles)
- chilli slices and spring onions garnishing
Soup Base (A) (combine in a small bowl)
- 2 tbsp gochujang (chilli paste)
- 1/2 tbsp gochugaru (hot chilli pepper powder)
- 1 tsp sesame oil
- 1 tbsp garlic powder or use 1/2 tbsp minced garlic
- 1 tbsp rice wine optional
Directions:
- In a soup pot, bring chicken or anchovy stock to a boil and dissolve (A) in it. Season to taste with fish sauce (or salt) and more gochugaru, if needed. Turn off the stove.
- In a shallow casserole, arrange all the ingredients in a platter.
- When ready to serve, add prepared soup base to the casserole. Bring the soup to a simmer and gently break the minced beef to smaller pieces with a spatula. Cover with lid and simmer the stew for about 10 minutes to cook all the ingredients.
- After 10 minutes, add cheese slices on top and cook one packet of ramyeon (without the seasoning). Garnish with chilli and spring onions.
Noob Cook Tip:
Different brands of soup stock, gochujang and gochugaru have different level of saltiness and heat respectively, so do season the soup stock to taste accordingly.
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Hey there,
I just stumbled upon your blog and think your food looks amazing!! I love spicy soups, so I’ll definitely me trying this one out soon.
cheers,
NIcole
I am going to cook this for dinner tonight and this is the fourth time I cooked this syew using your recipe cos hubby has a craving for this lol thanks for sharing the recipe
2nd trying cooking this dish and it’s another success !!!
Thank you for all your wonderful recipes.
OMG It looks so good! I think I’ll be cooking a lot of your recipes in the future! :)
I have tried this recipe tonight. It was really good! Thanks for the detailed directions.
How to get anchovy stock?
make your own (https://noobcook.com/how-to-make-ikan-bilis-stock/ – if you are using Korean anchovy vary ingredients to taste) or get instant stock.
Hi, if I am planning to prepare more soup for refilling, can I simply double the contents stated above? Will the taste be the same? If not, do you have other suggestions? Thank you.