Spicy and Savory Army Stew (Budae Jjigae) – Baek Jong-won’s Golden Recipe
Enjoy a Hearty Budae Jjigae at Home with Chef Baek Jong-won’s Perfect Recipe!
Here’s how to make Budae Jjigae, a beloved Korean stew, with Chef Baek Jong-won’s signature golden recipe. This dish is perfect for feeding the whole family and can be easily made at home for a satisfying meal. Of course, instant ramen noodles are a must-add! The seasoning paste for Budae Jjigae is surprisingly simple to make, yet it delivers incredibly delicious results, so give it a try!
Main Ingredients
- 1 can luncheon meat (Spam or similar, approx. 200g)
- 1.5 pieces sausage (Vienna or regular, approx. 150g)
- 1 large green onion
- 1/3 cup fermented kimchi (well-fermented, finely chopped)
- 1 Tbsp ketchup
- 1 slice cheddar cheese
Budae Jjigae Seasoning Paste
- 1/2 Tbsp doenjang (soybean paste)
- 1/2 Tbsp gochujang (red chili paste)
- 1 Tbsp guk-ganjang (soup soy sauce)
- 2 Tbsp gochugaru (red chili flakes)
- 1 Tbsp minced garlic
- A pinch of black pepper
Optional Add-ins
- 1 packet instant ramen noodles
- 3 cups water (about 600ml, broth can be used for deeper flavor)
- 1/2 Tbsp doenjang (soybean paste)
- 1/2 Tbsp gochujang (red chili paste)
- 1 Tbsp guk-ganjang (soup soy sauce)
- 2 Tbsp gochugaru (red chili flakes)
- 1 Tbsp minced garlic
- A pinch of black pepper
Optional Add-ins
- 1 packet instant ramen noodles
- 3 cups water (about 600ml, broth can be used for deeper flavor)
Cooking Instructions
Step 1
To begin, let’s prepare the crucial seasoning paste for the Budae Jjigae, which forms the flavor base of the stew. In a bowl, combine 1/2 Tbsp doenjang, 1/2 Tbsp gochujang, 1 Tbsp guk-ganjang, 2 Tbsp gochugaru, 1 Tbsp minced garlic, and a pinch of black pepper. Mix these ingredients thoroughly. Preparing the paste in advance allows the flavors to meld and ensures the seasonings distribute evenly throughout the stew, resulting in a richer and more refined taste compared to adding them individually during cooking. This step also helps the gochugaru hydrate, preventing a gritty texture in the final broth.
Step 2
Wash the large green onion and then slice it diagonally into segments about 4-5 cm long. It’s best to include both the white and green parts for a balanced flavor.
Step 3
Thinly slice the onion into strips. The sweetness of the onion will dissolve into the broth, adding a wonderful layer of umami.
Step 4
Open the can of luncheon meat, drain any excess liquid, and cut it into three thick slices. Avoid cutting them too thinly, as you want a satisfying chew.
Step 5
Take one of the sliced luncheon meat pieces and cut it into large chunks. Cut another slice into thinner strips. For the final piece, place it in a zip-top bag and gently press it down with your palm to slightly flatten and break it up. Using luncheon meat in various forms enhances the overall texture and allows its savory flavor to permeate the stew more effectively.
Step 6
Slice the sausages: cut half of them diagonally into long, thin pieces, and cut the other half into four long strips, then chop these into 3-4 cm lengths. Different cuts add visual appeal and varied textures to the stew.
Step 7
Now, let’s arrange all the prepared ingredients in the cooking pot. Use a deep pot or a wide, deep pan suitable for stews. Start by layering the sliced onions and green onions at the bottom. Then, artfully arrange the luncheon meat and sausages on top. Layering the ingredients helps them cook evenly and allows their flavors to meld beautifully as the stew simmers. Having everything prepped and arranged like this makes it easy to bring straight to the table for cooking and serving.
Step 8
Spoon the prepared seasoning paste evenly over the ingredients in the pot. Add the chopped fermented kimchi generously. Finally, stir in 1 Tbsp of ketchup. (Note: The original recipe calls for 1.5 Tbsp of baked beans; ketchup is a good substitute if baked beans are unavailable. If using baked beans, omit the ketchup.)
Step 9
Carefully pour 3 cups of water (approx. 600ml) around the edges of the pot. While using broth will add more depth, plain water works perfectly fine due to the rich flavors from the doenjang and gochujang. Place the slice of cheddar cheese on top of the ingredients. Cover the pot and place it on the stove over medium-high heat to bring to a boil.
Step 10
Once the stew comes to a boil, reduce the heat to medium-low. Let it simmer for about 5-7 minutes, or until all the ingredients are cooked through and the broth has slightly thickened. Now, the Budae Jjigae is ready to be moved to the dining table and enjoyed while hot. The bubbling sound alone is mouthwatering!
Step 11
For an even more satisfying meal, add instant ramen noodles. When the stew is partially cooked, add the ramen packet. Pour in an additional cup of water to ensure there’s enough broth for the noodles. Cook for another 2-3 minutes, or until the ramen noodles are cooked to your desired doneness. You can add the ramen from the beginning, but adding it towards the end prevents the noodles from becoming too mushy.
Step 12
This Budae Jjigae is remarkably flavorful, offering a depth comparable to restaurant-style versions, even without using beef bone broth. The combination of doenjang and gochujang creates a slightly thick yet clean broth, while the flavors from the luncheon meat, sausages, and kimchi harmonize beautifully. If the stew tastes too salty for your preference, simply add a little more water to adjust the seasoning. Adding rice cake (tteok) or frozen dumplings would also be delicious additions. Despite its simple preparation, the taste is anything but simple. Make this for your next weekend meal – it’s a guaranteed hit for the whole family!
