Budae Jjigae (Army Base Stew) Recipe

Name: Budae Jjigae (Army Base Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Stew; 1 handful chopped kimchi; 1 handful sliced Korean rice cakes; 1 handful hot dogs, cut into bite-size pieces; 1/2 can Spam, sliced; 1 small can baked beans; 2 slices American cheese; 1 leek, sliced; 1/2 cup tofu, cut into bite-size pieces; 1 package instant ramen noodles, preferably Shin Ramyeon brand; Cheongyang gochu (Korean red peppers), thinly sliced, for garnish; Broth; 5 cups water; 5 myulchi, or dried anchovies, heads and innards removed; 5 inches dashima, or dried kelp; 2 tablespoons gochugaru (Korean red pepper powder); 1 tablespoon soup soy sauce; 1 tablespoon mirin; 1 pinch ginger powder; 1 tablespoon minced garlic; 1 teaspoon scallions, thinly sliced; Freshly ground black pepper, to taste

Servings: persons

Stew
1 handful chopped kimchi
1 handful sliced Korean rice cakes
1 handful hot dogs, cut into bite-size pieces
1/2 can Spam, sliced
1 small can baked beans
2 slices American cheese
1 leek, sliced
1/2 cup tofu, cut into bite-size pieces
1 package instant ramen noodles, preferably Shin Ramyeon brand
Cheongyang gochu (Korean red peppers), thinly sliced, for garnish
Broth
5 cups water
5 myulchi, or dried anchovies, heads and innards removed
5 inches dashima, or dried kelp
2 tablespoons gochugaru (Korean red pepper powder)
1 tablespoon soup soy sauce
1 tablespoon mirin
1 pinch ginger powder
1 tablespoon minced garlic
1 teaspoon scallions, thinly sliced
Freshly ground black pepper, to taste

1
Arrange all of the stew ingredients (except for the ramen noodles) in a large, wide-rimmed pot.
2
In another pot, cook the water, dried anchovies, and dried kelp for 10 minutes on medium heat, lid covered.
3
Add the anchovy broth into the stew pot with the arranged ingredients, and turn the heat to high.
4
Stir together the red pepper powder, soy sauce, mirin, ginger, and garlic into a paste and add to the stew. Bring to a boil and cook until the kimchi softens slightly.
5
Just before turning off the heat, add the ramen noodles and cook until al dente, about 3 minutes. Garnish with sliced scallions and red peppers, and season with black pepper.

382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Stew, 1 handful chopped kimchi, 1 handful sliced Korean rice cakes, 1 handful hot dogs, cut into bite-size pieces, and more.

Yes, Budae Jjigae (Army Base Stew) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Budae Jjigae (Army Base Stew)

How did you like this recipe?

Frequently Asked Questions