Spicy and Hearty Homemade Budae Jjigae (Korean Army Stew)
Whip Up Delicious Budae Jjigae with This Easy Sauce Recipe!
I made some budae jjigae using the ham, sausages, and bacon I had at home and had a really satisfying meal. This recipe makes it easy to create a flavorful and filling Korean Army Stew right in your kitchen.
Main Ingredients- 1 can Spam
- Assorted sausages (e.g., Frankfurter, Vienna) 100g
- Bacon 50g
- 1 medium onion
- 1/2 stalk green onion
- 1-2 Tbsp well-fermented kimchi
Budae Jjigae Seasoning Sauce- 1 Tbsp gochugaru (Korean chili flakes)
- 1.5 Tbsp soy sauce
- 1.5 Tbsp gochujang (Korean chili paste)
- 1 Tbsp plum extract (or sugar)
- 1 Tbsp minced garlic
- 3-4 cups water (or rice water)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1.5 Tbsp soy sauce
- 1.5 Tbsp gochujang (Korean chili paste)
- 1 Tbsp plum extract (or sugar)
- 1 Tbsp minced garlic
- 3-4 cups water (or rice water)
Cooking Instructions
Step 1
The star of Budae Jjigae is definitely the processed meats! Slice your Spam, favorite sausages, and bacon into bite-sized pieces. Aim for about 0.5-1cm thickness for Spam and sausages, and 2-3cm lengths for bacon to get a good texture.
Step 2
Thinly slice the onion (about 0.5cm thick) and diagonally slice the green onion. You can also add mushrooms or tofu for extra flavor and texture!
Step 3
Kimchi adds a wonderful depth of flavor and tang to the broth, but be mindful not to add too much, or it might taste too much like kimchi jjigae. Finely chop 1-2 tablespoons of well-fermented kimchi. If you’re using very sour kimchi, you might want to use a bit less. If you prefer a milder flavor, you can even skip the kimchi altogether.
Step 4
Now, let’s make the essential Budae Jjigae seasoning sauce! In a bowl, combine 1 Tbsp gochugaru, 1.5 Tbsp soy sauce, 1.5 Tbsp gochujang, 1 Tbsp plum extract (or sugar), and 1 Tbsp minced garlic. Mix everything well. Getting this sauce ratio right is key to a delicious Budae Jjigae!
Step 5
In a shallow pot or a deep stew pot, place the sliced onions at the bottom. The onions will release a natural sweetness and help prevent the ingredients from sticking.
Step 6
Arrange the sliced Spam, sausages, and bacon attractively over the onions. Place the chopped kimchi in the center. (Skip this step if you decided not to use kimchi).
Step 7
Pour in the liquid – either water or rice water (water used to rinse rice) – until the processed meats are about 2/3 submerged. Using rice water will give the broth a richer, more nuanced flavor. You’ll need about 3-4 cups.
Step 8
Add about 2/3 of the prepared seasoning sauce to the pot and stir to combine. We’ll save the remaining 1/3 for adjusting the seasoning later.
Step 9
Cover the pot and bring it to a boil over medium heat. Let it simmer for about 5-7 minutes, allowing the flavors to meld. Taste the broth and if it’s not salty enough, add the reserved seasoning sauce until it reaches your desired taste. You can also add a pinch of salt or pepper if needed.
Step 10
Finally, garnish with the sliced green onions and let it simmer for another minute or two. The fresh green onion will add a wonderful aroma and a hint of sharpness to the stew.
Step 11
Voila! Your delicious and hearty homemade Budae Jjigae is ready. Enjoy this comforting stew with a bowl of hot rice!
