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Budae Jjigae

Budae Jjigae, or Korean Army Stew, is a hearty dish that combines a unique mix of ingredients for a flavorful stew, perfect for gatherings and comfort meals.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 block firm tofu (sliced)
  • 1/2 can canned meat/spam (sliced)
  • 3 pieces sausages (sliced)
  • 1/2 medium onion (sliced)
  • 2 stalks green onions (cut into thirds) Reserve some for garnishing
  • 1/2 packet seafood mushrooms (or 1 packet enoki mushrooms)
  • 1 slice American/cheddar cheese
  • 1/3 cup kimchi
  • 1/4 cup kimchi juice
  • 1 packet instant noodles
  • 3.5 cups chicken broth/water
  • 1 tbsp gochujang (Korean chili paste)
  • 2 tbsp light soy sauce
  • 1.5 tbsp sugar
  • 2 tbsp gochugaru (Korean red pepper flakes) Adjust to your heat preference
  • 4 cloves garlic (minced, grated, or crushed)
  • to taste sesame seeds (for garnishing)

Method
 

Preparation
  1. In a bowl, combine all ingredients for the sauce: gochujang, light soy sauce, sugar, gochugaru, and garlic. Mix well and set aside.
Arranging Ingredients
  1. In a shallow pot, arrange the tofu, canned meat, sausages, onions, and seafood mushrooms side by side in a circle.
Adding Kimchi and Broth
  1. Place the kimchi and kimchi juice in the center of the pot, then add the green onions around the kimchi.
  2. Pour the prepared sauce directly over the kimchi and add the chicken broth or water.
Cooking
  1. Bring the pot to a simmer over medium heat, cover the pot, and let it simmer for 6 to 8 minutes.
  2. Lower the heat to medium-low, add the instant noodles to the center, and cook for an additional 3 to 4 minutes or until noodles reach desired texture.
  3. Gently swirl the noodles to ensure even cooking.
Finishing
  1. Add a slice of cheese on top of the mixture and cover the pot for a minute to melt the cheese.
  2. Garnish with sesame seeds and reserved green onions before serving.

Notes

Serve Budae Jjigae hot, and offer a side of rice or pickled vegetables for contrast. Leftovers can be stored in an airtight container for up to 3 days, or frozen for up to 2 months.