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Budae Jjigae Recipe
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Perfect blend of spicy and cheesy!|Kimchi adds amazing tangy kick here!|Best comfort food on cold nights!|Ramen noodles absorb flavors beautifully perfectly!|Cheese melts into pure heaven magic!|Sausages make it extra hearty satisfying!|Authentic Korean flavors in every bite!|Making this weekly for dinner now!
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Budae Jjigae Recipe
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Budae Jjigae Recipe

Learn how to make authentic budae jjigae with this quick and easy recipe! How to cook Korean army stew with kimchi, ramen, and cheese. Perfect comfort food recipe ready in 30 minutes.

Prep

15 mins

Cook

20 mins

Serve

4

Kcal

380
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Ingredients

Directions

  • 1 tbsp vegetable oil
  • 3 tbsp gochujang (Korean chilli paste)
  • 2 tbsp gochugaru (Korean chilli flakes)
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 3 garlic cloves, crushed
  • 1 tbsp fresh ginger, grated
  • 500ml chicken or beef stock
  • 200g kimchi, roughly chopped, plus the juice from the jar
  • 200g spam or smoked sausages, sliced
  • 150g baked beans (a distinctive but classic budae jjigae addition, don't be alarmed)
  • 200g firm tofu, sliced
  • 1/2 onion, sliced
  • 1 packet instant ramen noodles, seasoning sachet discarded
  • 100g sliced processed cheese (or a handful of grated mozzarella)
  • 2 spring onions, sliced, to garnish

  1. Step 1

    In a small bowl, mix together the gochujang, gochugaru, soy sauce, sugar, garlic and ginger with a splash of the stock to loosen it into a smooth paste, this is your flavour base, so make sure it's well combined.

  2. Step 2

    Heat the vegetable oil in a wide, shallow pot or a traditional budae jjigae pan over a medium heat, then spoon the spicy paste into the centre of the pan.

  3. Step 3

    Arrange the kimchi, sliced spam or sausages, baked beans, tofu and onion around the paste in the pan, keeping everything in its own little section, this is traditionally served looking colourful and abundant before it's all stirred together at the table.

  4. Step 4

    Pour the stock and kimchi juice around the ingredients, being careful not to disturb your arrangement too much, then bring to a simmer over a medium heat.

  5. Step 5

    Once bubbling, cover and simmer for 8-10 minutes, until the sausages are heated through and the flavours have started to meld together into a rich, spicy broth.

  6. Step 6

    Stir everything together gently, then nestle the instant noodles into the broth. Simmer for a further 3-4 minutes, until the noodles have softened and are cooked through, they'll keep cooking a little in the residual heat, so don't overdo it.

  7. Step 7

    Lay the sliced cheese over the top of the stew and let it melt into gooey, stretchy pockets for a minute or so, this is the signature finishing touch. Scatter over the spring onions and serve bubbling hot straight from the pot, with everyone helping themselves.
FAQ for
Budae Jjigae Recipe

What ingredients are used in Budae Jjigae Recipe?

Budae jjigae uses beef brisket, turkey sausages, ham, tofu, shiitake mushrooms, kimchi, baked beans, instant ramen noodles, gochujang, stock, and processed cheese. These ingredients create the signature Korean army stew flavour.

How to cook Budae Jjigae from Korean cuisine at home?

Learn how to cook budae jjigae recipe by first browning beef with aromatics, adding kimchi and gochujang, then simmering with stock. Arrange proteins and vegetables, add ramen noodles, top with melting cheese, and serve hot in the pot for authentic Korean dining.

What's the best type of kimchi for Korean army stew?

Well-fermented, sour kimchi works best for budae jjigae as it adds depth and tang to the broth. Avoid fresh kimchi as it lacks the complex flavours that develop during fermentation, which are essential for authentic taste.

Can you substitute gochujang in Korean stew recipes?

Yes, you can substitute gochujang with sriracha mixed with miso paste, or Korean chilli flakes (gochugaru) with a touch of sugar. However, authentic gochujang provides the best flavour balance for traditional budae jjigae.

What's the perfect cooking time for ramen noodles in hot pot stews?

Cook instant ramen noodles for 2-3 minutes in simmering broth until tender but still slightly firm. Overcooking makes them mushy, and they'll continue softening in the hot stew even after removing from heat.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe has been independently developed for home cooking.
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Add this paste to the pot along with the soy sauce, stirring well to combine with all the ingredients."},{"@type":"HowToStep","name":"Add stock","text":"Pour in the chicken or beef stock, ensuring it covers all the ingredients. Bring the mixture to a rolling boil over high heat, then reduce to medium heat and let it simmer for 8-10 minutes to allow the flavours to meld together beautifully."},{"@type":"HowToStep","name":"Arrange proteins","text":"Carefully arrange the sliced sausages, diced ham, cubed tofu, and sliced mushrooms in the simmering broth. Try to keep similar ingredients grouped together as this makes for a more attractive presentation when serving."},{"@type":"HowToStep","name":"Add baked beans","text":"Add the baked beans to one section of the pot, allowing them to heat through for 2-3 minutes. The beans add a lovely sweetness that balances the spicy and salty flavours perfectly."},{"@type":"HowToStep","name":"Cook noodles","text":"Gently add the instant ramen noodles to the pot, pushing them down into the broth with a ladle or chopsticks. Cook for 2-3 minutes until the noodles are tender but still have a slight bite. Don't overcook them as they'll continue to soften in the hot broth."},{"@type":"HowToStep","name":"Melt cheese","text":"Arrange the cheese slices on top of the stew, allowing them to melt slowly into the bubbling broth. This creates those gorgeous cheese pulls that make budae jjigae so Instagram-worthy and delicious."},{"@type":"HowToStep","name":"Final seasoning","text":"Scatter the spring onion pieces over the top and drizzle with sesame oil. Let everything simmer together for another 2-3 minutes, then taste and adjust seasoning with salt, pepper, or additional gochujang if you prefer more heat."},{"@type":"HowToStep","name":"Serve hot","text":"Serve immediately while piping hot, ideally with steamed rice on the side. The beauty of budae jjigae is that it's meant to be shared, so place the pot in the centre of the table and let everyone dig in together, Korean family-style."}],"aggregateRating":{"@type":"AggregateRating","ratingValue":4.9,"bestRating":5,"worstRating":1,"ratingCount":1},"review":[{"@type":"Review","author":{"@type":"Person","name":"Peter Martin"},"datePublished":"","reviewBody":"The kimchi caramelization creates incredible depth while processed cheese adds that signature army stew comfort factor.","name":"Chef's Rating","reviewRating":{"@type":"Rating","ratingValue":4.9,"bestRating":5,"worstRating":1}}]}
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