What is budae jjigae?

A spicy, savory Korean hot pot that combines pantry meats like Spam and sausages with kimchi and noodles in a chili-based broth. It’s richer and more pantry-style than kimchi jjigae.

Do I need stock to make it?

No. Doenjang and well-fermented kimchi create a deep broth quickly. Use chicken or anchovy–kelp stock if you prefer a cleaner, classic finish.

What noodles work best?

Instant ramen for the classic chew; udon for extra bounce; glass noodles for a lighter feel. With any noodle, add an extra cup of water when they go in so the stew stays brothy.

Kimchi Budae Jjigae (Korean Army Stew)

Name: Kimchi Budae Jjigae (Korean Army Stew)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3–4 servings
Cuisine: Korean
Ingredients: 1 can Spam/luncheon meat (200 g), divided (2/3 sliced, 1/3 mashed); 95 g mixed sausages and smoked ham (Vienna or hot dogs + smoked ham); 50 g well-fermented kimchi (about 1/3 cup), cut bite-size; 1 1/2 stalks green onion (about 150 g), cut into 4 cm batons; 1/4 onion, thinly sliced; 1 1/2 Tbsp baked beans; 1 pack ramen noodles; 1 slice cheddar or American cheese; 3 cups (720 ml) water to start, plus 1 cup (240 ml) when noodles go in; Optional add-ins: sliced rice cakes (tteokguk-tteok), mushrooms, cabbage, crown daisy (ssukgat); Sauce: 2 Tbsp gochugaru; 1/2 Tbsp gochujang; 1/2 Tbsp doenjang; 1 Tbsp minced garlic; 1 Tbsp soup soy sauce (or light soy + pinch of salt); 1 Tbsp sugar; pinch black pepper

MyFreshDash
Aug 16
3 min read

Updated: Aug 22

How to make kimchi budae jjigae: Layer onion/green onion → add Spam/sausages, kimchi, baked beans → stir in ⅔ of the paste → pour 3 cups water and boil hard → add ramen +1 cup water, melt cheese, serve.

A fast, hearty hot pot loaded with Spam, sausages, kimchi, ramen, and melty cheese. This version uses a Baek Jong-won–style sauce with a touch of doenjang for instant depth—so you don’t need stock.

Why This Recipe Works

Big flavor, little effort: Doenjang + kimchi build a deep, savory base in minutes.
One pot: Minimal cleanup; everything simmers together.
Flexible: Add rice cakes, mushrooms, tofu—use what you have.

Top-down pot of kimchi budae jjigae with ramen, cheese, Spam, sausages, rice cakes, green onion, and chiles.

Angled view of Korean army stew bubbling in a shallow pot with ramen, cheese, Spam, sausages, and tteok.

Ingredient

Spam / Luncheon Meat (200 g): Slice most into thin pieces; mash about ⅓ can in a bag—this melts into the broth for body and umami.

Sausages & Smoked Ham (≈95 g): Vienna sausages or hot dogs are classic; bacon or ground pork also work.

Kimchi (≈50 g), well-fermented: Adds heat and tang. Too much will push it toward kimchi jjigae; keep it balanced.

Aromatics: Green onion and onion; optional cabbage, mushrooms, or crown daisy (ssukgat).

Baked Beans (1½ Tbsp): Small amount adds sweetness and thickness—common in home versions.

Cheese (1 slice): Cheddar or American; optional but excellent for creaminess.

Noodles: Ramen for classic chew; udon or glass noodles also work.

Liquid: 3 cups (720 ml) water to start; add +1 cup (240 ml) when noodles go in. Bone broth works too—adjust salt.

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Budae-Jjigae Sauce (mix well):

2 Tbsp gochugaru (Korean chili flakes)
½ Tbsp gochujang
½ Tbsp doenjang (soybean paste)
1 Tbsp minced garlic
1 Tbsp soup soy sauce (guk-ganjang) or light soy + a pinch of salt
1 Tbsp sugar
Pinch black pepper

Dietary tweaks

Gluten-free: GF ramen + tamari; choose a GF gochujang brand.
Pork-free: Chicken/turkey sausage or firm tofu + 1 tsp sesame oil for richness.
Vegetarian/Vegan: Plant-based sausage or tofu; vegetable broth; vegan gochujang; vegan cheese or omit.

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Step-by-Step (Streamlined)

Prep meats
Slice most of the Spam; mash the remaining third. Slice sausages on a bias; dice smoked ham.
Prep veg & kimchi
Split green onions lengthwise; cut into 4 cm batons. Thinly slice onion. Snip kimchi bite-size.
Make the sauce
Stir gochugaru, gochujang, doenjang, garlic, soy sauce, sugar, and pepper until sugar dissolves.
Assemble the pot
In a wide, shallow pot, lay onions and green onions. Arrange meats on top. Add kimchi and baked beans. Spoon in about ⅔ of the sauce.
Boil
Pour in 3 cups (720 ml) water. Boil hard 3–4 minutes. Taste and add more sauce if needed.
Finish & serve
Add ramen (and rice cakes if using) plus +1 cup (240 ml) water. Cook until noodles are just tender. Lay on the cheese to melt. Serve bubbling.

Visual cues: Bright red broth, lightly thickened from mashed Spam and starch; bouncy noodles; greens still vivid.

Pro Tips & Troubleshooting

Too salty? Add water and a few potato slices; simmer 5 minutes (remove potatoes if you like).
Too spicy? Cut heat with a splash of milk or add a little extra sugar; simmer 1 minute.
Too fatty? Add more kimchi and a handful of mushrooms; skim if needed.
Watery flavor? Reduce uncovered 2–3 minutes or whisk in another ½–1 tsp doenjang.

Serving, Storage & Reheating

Serve with: steamed rice, roasted seaweed (gim), extra kimchi, quick cucumbers.
Leftovers: 2–3 days refrigerated. Reheat gently with a splash of water (noodles absorb broth).
Make-ahead: Mix sauce + slice meats/veg up to 2 days ahead; assemble and cook fresh.

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FAQ

What does budae jjigae taste like?

Spicy, savory, and slightly smoky with a tangy finish from kimchi. Cheese softens the heat and adds creaminess.

Can I make budae jjigae without gochujang?

Yes. Use ¾–1 Tbsp extra gochugaru plus ½ tsp sugar and a few drops of soy sauce; add ½ tsp doenjang for body.

Budae jjigae vs kimchi jjigae—what’s the difference?

Kimchi jjigae centers on kimchi and pork in a simpler broth. Budae jjigae leans on mixed processed meats, baked beans, noodles, and cheese for a richer, “pantry” stew.