Korea's iconic post-war stew combining gochujang broth with Spam, hot dogs, ramen noodles, beans and kimchi in a fiery communal pot.
Budae-jjigae (λΆλμ°κ°) β literally 'army base stew' β is one of the most historically resonant dishes in Korean culinary history, born from the poverty and scarcity of post-Korean War (1950β1953) South Korea. When US military bases distributed surplus canned goods β Spam, hot dogs, canned baked beans, processed cheese β to local communities around Uijeongbu and Songtan, Korean cooks incorporated these American ingredients into the fiery, kimchi-and-gochujang-based stews that anchored Korean cooking, creating an entirely new dish that embodied the painful history of that era. Today budae-jjigae is a celebrated Korean comfort food and restaurant staple, eaten communally around a tabletop gas burner, the broth intensely flavored with gochugaru, gochujang, garlic and anchovy stock, loaded with Spam, sliced hot dogs, kimchi, tofu, mushrooms, ramen noodles and American processed cheese melted on top. The genius of budae-jjigae is how it transforms the most disparate, mismatched ingredients into something cohesive, bold and deeply satisfying β a testament to Korean culinary ingenuity.
Serves 4
Combine gochujang, gochugaru, soy sauce, sugar and garlic in a small bowl. Stir into the stock in a wide pot or Korean ttukbaegi pot.
Bring the broth to a simmer. Arrange Spam, hot dogs, kimchi, tofu, mushrooms and baked beans in sections around the pot β this communal arrangement is traditional.
Cover and cook 8β10 minutes until everything is heated through and the broth has absorbed flavor from all the ingredients. Taste and adjust seasoning.
Add ramen noodles directly to the pot and lay cheese slices over the top. Cook 3β4 minutes until noodles are tender and cheese has melted.
American processed cheese is not optional here β its gooey, creamy melt is part of the dish's identity and flavor.
Bring the pot to the table and serve communally β diners take directly from the shared pot. Top with green onions.
Kraft American cheese slices are specifically what you want here β real cheese doesn't melt the same way and the gooey American cheese is core to authentic budae-jjigae.
Use kimchi that has fermented at least 2 weeks for maximum sour depth β fresh kimchi makes the broth too mild.
Anchovy stock (made from dried anchovies and kelp simmered 20 minutes) is the authentic base β it adds a savory depth that chicken stock can't replicate.
Uijeongbu style: the original version, typically with more Spam and fewer vegetables.
Vegetarian budae-jjigae: omit Spam and hot dogs; substitute pan-fried tempeh and vegetarian sausage with vegetable stock.
The stew can be made ahead and refrigerated up to 2 days; cook noodles fresh when reheating as they absorb all the liquid overnight. Reheat in a pot over medium heat, adding extra stock as needed.
Budae-jjigae was born in the years following the Korean War armistice in 1953, in the towns surrounding US military bases (budae means 'military unit') in Gyeonggi Province. Korean residents near Camp Casey in Uijeongbu and Osan Air Base are credited with first combining US military surplus food with Korean flavors. The dish became a nationwide comfort food by the 1980s and today is featured on restaurant menus across South Korea as a beloved piece of cultural memory.
You can, but the specific flavor of American-style hot dogs (Vienna sausages in Korean supermarkets) is part of budae-jjigae's identity. German bratwurst or Italian sausage will taste different and out of character.
It's moderately spicy with 2 tablespoons each of gochujang and gochugaru. Reduce each by half for a milder version. The processed cheese topping also adds a creamy richness that tempers the heat.
Homemade anchovy-kelp stock (myeolchi-dashima) is best and most authentic. A good alternative is diluted chicken stock with a dash of fish sauce. Avoid beef stock, which makes the broth too heavy.
Per serving (400g / 14.1 oz) Β· 4 servings total
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