Korean Army Stew – Budae Jjigae (부대찌개)

Do you want to learn how to make a popular Korean hot pot dish called Budae Jjigae (Army stew or Army base stew)? This Korean Army Stew is an American infused stew loaded with spam, sausages, cheese, ramen noodles, kimchi, and much, much more!

Did you know that Budae means military base in Korean, but Budae Jjigae is translated into “Army Stew” or “Army Base Stew”? It is also called spicy sausage stew, made with ham, sausage, spam, baked beans, kimchi, and gochujang and more ingredients can be added like fish cakes, tofu, rice cakes, noodles, and cheese.

How to Make Korean Army Stew – Budae Jjigae (부대찌개)?

It is simple as ABC, all you need to do is to cut all the meats and vegetables you need for this recipe. Place onions in the bottom of the pot and arrange all the meats (spam, and sausage) tofu and rice cakes (tteokbokki) around the pot, making a space in the middle. Place the kimchi, spring onions and gochujang in the middle. If you want to add baked beans and marinated minced beef, you can do so. Now, pour the beef broth in the pot and mix it up a little by scooping the soup and pouring it into the middle of the pot to distribute the gochujang. Add the ramen noodle and sliced cheese on top. Serve on a table and boil over low heat using a portable gas stove.

You may also like my other stew recipes:

Coconut Beef Stew

Braised Beef Stew

Kare-Kare (Beef or Pork Stew with Peanut Butter Sauce)

Korean Army Stew – Budae Jjigae (부대찌개) Recipe


1 white onion

1 can of Spam

4 sausages

1/2 extra firm tofu

1/2 cup rice cake (tteokbokki)

1 stalk spring onion

1 cup of Kimchi

2 tablespoons gochujhang

4 cups of beef bone broth

1 instant Ramen noodle

1 sliced cheddar cheese


3 tablespoons baked beans

60 grams (1/2 cup) minced beef, marinated (see marinade sauce ingredients)


1/2 tablespoon soy sauce

1 tablespoon cooking wine

1 teaspooon minced garlic



  1. Cut tofu and kimchi. Slice onion and spring onion. Set aside.
  2. Cut ham and sausage. (Optional: Boil to remove oil).
  3. If you’re using marinated minced beef: Marinate it with 1/2 tablespoons soy sauce, 1 tablespoon cooking wine, 1 teaspoon minced garlic and pepper for 10 minutes.
  4. Place ham and sausage, tofu and rice cakes (tteokbokki) around the pot. Making space in the middle.
  5. In the middle of the pot, put spring onions, kimchi and gochujhang. Add baked beans and marinated minced beef, if desired.
  6. Mix the sauce ingredients, pour beef bone broth and boil for 5 minutes.
  7. Put ramen and sliced cheddar cheese in, and continue boiling until it’s cooked.

Serve and enjoy this Korean Army Stew – Budae Jjigae (부대찌개) with family and friends!


  • If you want to make your own gochujang sauce, in a small bowl, simply mix 1 tablespoon red pepper powder, 1 tablespoon red pepper paste, 1 tablespoon soy sauce, 1 tablespoon minced garlic, salt, and pepper.
  • Arrange meats, vegetables and rice cakes nicely around the pot. Make sure to leave space in the middle of the pot for sauces and other ingredients.
  • Use a quality beef bone broth for a rich, nice flavor. You can make your own broth or buy from a store.
  • Use portable gas stove, place in the middle of the table. Once everything is arranged in the pot, start boiling it in low heat. Make sure to at least give the meat and rice cakes some time to cook before adding the ramen noodles and sliced cheese.
  • Budae Jjigae or Korean Army Stew is best served with Banchan or side dishes. We had egg omelet, marinated spinach, and Korean Stir Fry Fish Cakes (Odeng / Eomuk Bokkeum) 오뎅볶음

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Korean Army Stew – Budae Jjigae (부대찌개) recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.

Korean Stir Fry Fish Cakes (Odeng / Eomuk Bokkeum) 오뎅볶음

This Korean Stir Fry Fish Cake (Odeng / Eomuk Bokkeum) 오뎅볶음 is a quick and easy Korean side dish. It is really good to eat with any Korean main dish you have. I made this when I made Korean Army Stew – Budae Jjigae (부대찌개).

Korean Stir Fry Fish Cake (Odeng / Eomuk Bokkeum) 오뎅볶음 is one of the most popular Korean side dish (bancham). The savoury taste of the fish cakes, stir-fried with vegetables and tasty sauce makes a great side dish partnered with any Korean main dish. This is served in Korean restaurants as complimentary side dish, but you can now make it at home.

How to Make Korean Stir Fry Fish Cake (Odeng / Eomuk Bokkeum) 오뎅볶음?

This is made by stir-frying all the ingredients in one pan. Heat oil in a pan, saute the onions and garlic. Add in the fish cakes and cook for 4 minutes or until they are heated through. Add the soy sauce, brown sugar and the red pepper powder. Add the carrots and cook for a minute then add the spring onions. Give it another minute and it is done. It is so quick and easy.

You may also like my other Korean recipes: Twisted Korean Doughnuts (Kkwabaegi), Korean Coconut Fried Chicken and Korean Army Stew – Budae Jjigae (부대찌개)

Korean Stir Fry Fish Cakes (Odeng / Eomuk Bokkeum)

오뎅볶음 Recipe


2 tablespoons oil

1 medium onion, sliced

2-3 garlic cloves, sliced

4 fish cakes, sliced into bite size

2 tablespoons soy sauce

1 tablespoon red pepper powder or flakes

1/2 to 1 tablespoon brown sugar

1 carrot, julienned

2 stalks of green onions


  1. Heat 2 tablespoons oil in a pan. Once heated, saute the onions until translucent.
  2. Then saute the garlic until fragrant.
  3. Add the fish cakes for 4 minutes or until heated through.
  4. Next, pour in the soy sauce, add the brown sugar and the red pepper powder. Mix well.
  5. Add the carrots and cook for a minute, then add the green onions.

Serve and enjoy this Korean Stir Fry Fish Cakes (Odeng / Eomuk Bokkeum) 오뎅볶음 with family and friends!


  • Fish cakes are made with wheat flour, surimi, carrots, onions, sugar, salt and additives. You can substitute fish tofu if fish cakes are not available.
  • If you want fully cooked carrots, you can add them first before the fish cakes. I like mine crunchy so I add them later.
  • This stir-fry fish cakes are really good with Korean BBQ.
  • It can be stored in the fridge for weeks, or even months.
  • Add more red pepper powder to make it spicier.

Did you make this Eomuk Bokkeum (Stir-fried Fish Cake) 오뎅볶음? Please leave us a comment below.


Japchae 잡채

Japchae 잡채 is a sweet potato starch noodles that is stir fried with meat and vegetables. It is one of best-loved dishes of Koreans. It is very similar to our Pansit in the Philippines although Japchae’s noodles are glassy and chewy. It’s gelatinous in texture and transparent.  

Japchae 잡채 is sweet and slippery. It is cooked by stir frying each ingredients separately. I know, it’s very time consuming, but it is cooked this way because Koreans believed that each ingredient requires different cooking time to keep its colour and freshness. It is also important to take care of each ingredients to make a stunning and sumptuous looking dish. Try this recipe from Maangchi, and let me know what you think.

Japchae 잡채 Recipe


4 oz beef sirloin, cut into ¼ inch wide and 2 ½ inch long strips

2 large dried shitake mushrooms, soaked in warm water for 2 to 3 hours, cut into thin strips

2 cloves garlic, minced

1 Tablespoon  plus 2 tsp sugar

2 Tablespoons plus 1 tsp soy sauce

2 Tablespoons sesame oil

1 Tablespoon toasted sesame seeds

1 large egg yolk

4 oz spinach, washed and drained

4 oz dangmyeon (sweet potato starch noodles)

3 green onions, cut crosswise,

2 inch long 1 medium onion (1 cup), sliced thinly 5 white mushrooms, sliced thinly

1 medium carrot (1 cup), julienne

1/2 red capsicum, cut into thin strips

salt and pepper to taste

vegetable oil

How to Make Japchae 잡채?


1. Marinate the beef and mushrooms: In a bowl, put the beef and shitake mushrooms and mix with minced garlic, 1 teaspoon sugar, ¼ teaspoon ground black pepper, 2 teaspoons soy sauce and 1 teaspoon sesame oil with a wooden spoon or by hand. Cover and keep it in the fridge.  

2. Make the egg garnish (jidan): Separate the egg yolk from the egg white. We only need the egg yolk for jidan. Beat the egg yolk with a pinch of salt using a fork.   In a heated nonstick pan, put 1 tsp of vegetable oil. Swirl the oil around to cover the pan. Wipe off the excess heated oil with a kitchen towel.   Turn off the heat and pour the egg yolk mixture into the pan. This is to keep the egg as yellow as possible. Tilt it around so it spread thinly. Let it cook for 1 minute. Flip it over and let it cook for another 1 minute.   Set aside to cool and slice it into thin strips.  

3. Prepare the noodles and vegetables: Blanch spinach for 30 seconds to 1 minute into a large pot of boiling water. Take it out of the water, and rinse it with cold water to stop it from cooking. Squeeze with your hands to remove excess water. Cut it and put it into a bowl, mix with 1 teaspoon soy sauce and 1 tablespoon toasted sesame oil. Put it into a large bowl.   Cook noodles into the boiling water for 8 minutes or until the noodles are soft and chewy. Strain and cut the noodles with kitchen scissors. Put them into the large bowl with the spinach. Add 2 teaspoons toasted sesame oil, 1 teaspoon soy sauce, and 1 teaspoon sugar. Using a wooden spoon, mix them very well.   Heat up a skillet or pan over medium-high heat, add 2 teaspoons vegetable oil with onion, the green onion, and a pinch of salt to taste. Stir-fry about 2 minutes until the onion is transparent. Transfer to the large bowl with the noodles.   In the same skillet, add 2 teaspoons vegetable oil. Add the white mushrooms and a pinch of salt. Stir-fry for 2 minutes until softened, and transfer to the noodle bowl.   Again in the same skillet, add 1 teaspoon vegetable oil. Add carrots and stir-fry for 20 seconds. Add the red bell pepper strips and stir-fry for 20 seconds. Transfer to the large bowl with noodles.   In the same skillet, add 2 teaspoons vegetable oil. Add the beef and mushroom mixture and stir-fry for a few minutes or until the beef is cooked and the mushrooms are softened and shiny. Transfer to the noodle bowl.  

4. Mix and Serve: Add 1 minced garlic clove, 1 tablespoon soy sauce, 1 tablespoon sugar, ½ teaspoon ground black pepper, and 2 teaspoons of toasted sesame oil to the mixing bowl full of ingredients. Mix all together by hand.   Add the egg garnish and 1 tablespoon sesame seeds. Mix it together and transfer it to a large plate.  

Serve and enjoy this Japchae 잡채 with family and friends!


  • Japchae 잡채 can be eaten hot or cold.
  • It can be stored for 1-2 days in the fridge.
  • Soak glass noodles in a large bowl with very hot water and cover it for 5-15 minutes.
  • After soaking the glass noodles, cooking time should take about 3-5 minutes or until they are transparent and soft enough to eat. Take note that glass noodles are normally chewy.
  • Did you know that glass noodles are fat-free and sugar-free? It’s actually good alternative for people with Diabetes.

Did you make this Japchae 잡채? Please leave us a comment below.


Dalgona Coffee

Dalgona Coffee has taken off on social media and became very popular overnight. It’s the latest trend in Korea and now the world. With most of us being in lockdown, the very first part of our daily routine is to drink coffee. It was so unreal to see such an aesthetically pleasing photo of this popular coffee drink and found out that it was just made of 3 very simple ingredients that you’d probably have in your kitchen. Do you have instant coffee? Yep – you got them in stock! How about sugar? Of course, you do have that… and finally water??? No worries, there’s the tap for that.

Dalgona Coffee is a cold latte drink with whipped, velvety and smooth coffee foam on top. A perfect match of cold milk and bittersweet coffee foam is absolutely made in heaven. The best part of it is that, you don’t need fancy equipment to make it at home. At this strange time, that many of us are being quarantined, you’d probably craving for barista made coffee. Have no fear, as this Dalgona coffee is so easy to make. No barista certificate needed. Just a few ingredients and some strong arm muscles.

Dalgona Coffee Recipe


2 tablespoons instant coffee

2 tablespoons white sugar

2 tablespoons hot water


ice cubes

How to Make Dalgona Coffee?


1. Put instant coffee, sugar and hot water in a bowl.

2. Mix the ingredients using whisk or a hand mixer for 3-4 minutes or until thick and foamy.

3. Put ice cubes in a desired glass or cup.

4. Pour in milk (fresh milk or almond milk).

5. Spoon coffee foam on top of the milk.

6. Mix the foam and milk together before drinking.

Serve and enjoy this Dalgona Coffee with family and friends!

Did you make this Dalgona Coffee? Please leave us a comment below.


Tteokbokki (Hot and Spicy Rice Cakes)

My first experience eating Tteokbokki is really quite fun. The enthusiasm in finishing one bowl of this hot and spice rice cakes is there, but my lips, throat all the way down to my intestines, probably up to my stomach.

It was good and filling but oh my gosh, it was too hot for me to handle. Koreans eat this dish like it isn’t hot. I know it because I’ve been watching a lot of Korean Dramas where the characters eat all the time. This is also one of the reasons why I’m getting into Korean dishes.

For dinner, I made Tteokbokki, a Korean hot and spicy rice cakes that is made basically of rice cakes, and hot pepper paste in anchovy and kelp broth.


1 pound of cylinder shaped rice cake, bought or homemade. (Use a little more if you’re not adding hard boiled eggs and fish cakes)
4 cups of water
7 large size dried anchovies, with heads and intestines removed
6 x 8 inch dried kelp
⅓ cup hot pepper paste
1 tablespoon hot pepper flakes
1 tablespoon sugar
3 green onions, cut into 3 inch long pieces
2 hard boiled eggs, shelled (optional)
½ pound fish cakes (optional)

1. Pour water in the shallow pot (you could use pan if not available), add anchovies and kelp. Boil for 15 minutes over medium to high heat. Do not cover. Remove the anchovies and kelp from the pot and set aside. You can eat them as is if you want to, otherwise you can discard them.

2. In a small bowl, mix together the hot pepper paste, hot pepper flakes and sugar.

3. Add the rice cakes, hot pepper paste mixture, green onions and the optional fish cakes. You can also add the hard boiled eggs at this time. By now, the stock should have evaporated and left you with 2 1/2 cups.

4. Using a wooden spoon, stir the rice cakes until it’s soft and the sauce thickens, about 10-15 minutes.

5. Remove from the heat and serve hot.

6. Serve Tteokbokki (Hot and Spicy Rice Cakes) and enjoy with family and friends!


If you’re using fresh rice cakes, cooking time is faster.
If using frozen rice cakes, thaw it out and soak in cold water before cooking.

keto and low carb

Keto Korean Beef

When I woke up this morning, I decided to go back to a Keto diet and that’s why I made this Keto Korean Beef for dinner. It’s just because I’m gaining weight which makes me feel weak and sick all the time. I was on a Keto diet in March this year and been on it for 2 months. To my surprise, I lost 12 pounds just by eating lots of fats and protein with non starchy vegetables, and taking out carbohydrates and sugar in my meals. It’s always difficult to start a diet but once you get used to it, I promise you, everything will be a lot easier.

This Keto Korean Beef is so simple and easy to make. The recipe calls for flank beef because believe me it’s much easier to use flanks. It saves you a lot of time slicing/chopping the beef and it’s so much faster to cook. But of course if you don’t have flanks available, you can always use steaks, sirloin, schnitzel or minced.

I want to target all the Keto dieters but of course anyone can eat this Keto Korean Beef. The soy sauce gives this recipe the salty flavour and the sugar of course gives sweetness and adds stickiness to it. You can always omit the sugar if you’re conscious about it but please be warned that taking out the sugar will enhance the salty flavour of this dish. I used carrots for crunchiness which also depends on you (some people prefers cooked carrots, others just have cook to keep its crunchiness). Finally, the ginger and garlic make an awesome kick and make this dish an authentic Asian dish. So what are you waiting for? Keep reading and have fun cooking!


1 pound of flank beef (sirloin or schnitzel or minced)
2 Tsps soy sauce
1 Tbsp sesame oil
1 Ttsp fresh ginger, grated
1 clove garlic, minced
1 Tbsp light brown sugar
1-2 Tbsps cooking oil
1 small onion, diced
1 large carrot, grated into ribbons
1 Tbsp sesame seeds, roasted


1. Slice the beef into very thin slices. If flank is not available, you can use sirloin or schnitzel.

2. In a large bowl, put the soy sauce, sesame oil, ginger, garlic and brown sugar. Mix together. Add the beef to the bowl and give each piece of beef a really good coat of the sauce mixture. You don’t need to marinating the beef overnight, just leave it in the counter while you’re preparing the vegetables.

3. Dice the onions and grate the carrots into lovely ribbons.

4. Heat up a wok or large saute pan to medium temperature. Add the cooking oil carefully. Saute the onions until soft (about 2 minutes). Turn the heat to high and add the beef. Toss the pan occasionally so the beef will be cooked evenly. If you want the dish to be saucy, you can add the sauce mixture at this point.

5. Add the carrots and cook for 1-2 minutes with the beef. Finally, serve the dish with some toasted sesame seeds and you’re good to go!

6. Share and enjoy this Keto Korean Beef with family and friends!

Inspired by: Keto Cookbook


Korean Coconut Fried Chicken

Have you tried Korean Coconut Fried Chicken? This is so great with simple garlic mayo, tartare sauce, Korean BBQ sauce, or spicy apricot sauce. I guess any sauce would be nice! But I definitely guaranteed, if this chicken is marinated and fried properly, this is the bomb!

My family is fond of BTS and it all started when we saw DNA, Serendipity and Mic Drop videos. My little boy would always ask me to play these songs to cast on our TV so he could dance with it. His very first favourite was Tae Hyung, and then JHope, now he’s most favorite is Suga! He would usually copy their fashion, their style and the way they perform! Suga’s rapping style is his thing now!!! He’s so cute!

You may also want to try my other Korean recipes: Japchae, Tteokbokki and Twisted Korean Doughnuts (Kkwabaegi).

Anyway, BTS had a commercial of this Korean Coconut Fried Chicken ASMR, and we can’t just watch it. Just listen to how yummy and crunchy that sounds. We would love to try it for ourselves. That’s why I came up with this recipe so that everyone outside Korea can taste what BTS had just enjoyed in this commercial.

Korean Coconut Fried Chicken Recipe


1 1⁄2 pounds (680 grams) chicken tenders or chicken breast
vegetable oil (for frying)


3 cloves garlic, minced
1 medium onion, minced
1 thumb ginger, minced
1-2 teaspoons smoked paprika
2 tablespoons sugar
pepper and salt
1/2 cup coconut milk


1 cup cornstarch
1 cup coconut flakes or desiccated coconuts
1 cup Panko crumbs or breadcrumbs
1 egg

How to Make Korean Coconut Fried Chicken?


1. TO MARINATE: Marinate the chicken with garlic, onion, ginger, smoked paprika, pepper, salt, sugar and coconut milk. Mix and marinate for 2 hours or overnight.

2. TO CRUMB: Put cornstarch, eggs and coconut milk mixture, and coconut flakes and Panko crumbs in 3 separate bowls (one for cornstarch, one for eggs and coconut milk mixture, one for coconut flakes and Panko crumbs mixture).

3. First, drench chicken in cornstarch, shake off excess. Place chicken in egg and coconut milk mixture, then roll it in coconut flakes and panko crumbs mixture.

4. TO FRY: Heat oil in a frying pan. When ready, cook the chicken in oil, don’t over crowd.

5. Deep fry the chicken until golden brown or until cook through.

Serve and enjoy this Korean Coconut Fried Chicken with family and friends!


Did you make this Korean Coconut Fried Chicken? Please leave us a comment below.


Twisted Korean Doughnuts (Kkwabaegi)


2 tablespoons butter or approximately 30 grams
1 cup milk
2 tablespoons sugar
½ teaspoon salt
1 egg
1 packet of dry yeast (about 2¼ teaspoons: 7 grams)
3 cups all purpose flour for doughnuts, plus 2 tablespoons for dusting
corn oil for frying
½ teaspoon cinnamon powder
plus 3 tablespoons white sugar (for coating)



Add 2-3 tbsp sugar and 1/2 tsp cinnamon powder to a brown paper bag. Shake to mix well. Set aside.


1. Microwave butter for 30 seconds or until fully melted. In a bowl, pour the melted butter and add milk, sugar, and salt. Mix well until everything is well dissolved. Crack an egg in the bowl and mix well but not do not over beat the egg. Add the yeast and stir. Leave it for 5 minutes.

2. In a separate large bowl, add flour and the yeast mixture. Mix them well with a wooden spoon. Use your hands to knead the dough for a few minutes, and shape it into a big round dough. Cover with plastic wrap.

3. Let the dough rise until it doubles in size, about 1 hour to 1½ hours depending on the weather and humidity.

4. Punch the dough until the gas deflates and knead for a few minutes until it’s soft and smooth. Again, cover with plastic wrap and let it sit for 30 minutes to 1 hour until it doubles in size once more.


1. Once doubled in size, knead the dough for a few minutes. Dust your working surface with 2 tbsp flour. Divide the dough into 16 equal pieces.

2. Take one piece of dough and roll it out like a rope, about 10 inches long and ½ inch in diameter. Sprinkle some flour on the area you’re working in if it gets sticky. When you roll out the dough, move one hand upward and the other downward so that the rope is twisted in between your hands as you roll it.

3. Take the dough off the board, hold it aloft, and bring the ends together. You’ll notice the dough will twist itself because of the tension. It is ideal for a Kkwabaegi to have 3-4 twists, but you can always add some more twist if you like. Don’t forget to pinch both ends so as not to deform the dough when cooking.

4. Set aside the twisted dough. Repeat the process with the rest of the pieces of dough.

5. Let the doughnuts expand for about 30 minutes, flipping the doughnut over every 15 minutes so the other side won’t get flat.


1. Heat oil in a skillet, about 4 inches over medium high heat, until the temperature reaches 350 degrees F or 180 degrees C. Lower the heat to medium heat, then gently put each doughnut into the hot oil using your hands. Add as many pieces to the skillet (I fried 3 at a time).

2. Cook for about 5 minutes. Always watch while frying. Occasionally flip them over with tongs. The doughnuts should be crunchy outside and are evenly golden brown and fluffy inside.

3. Strain the cooked doughnuts using the sieve. Put them in the brown paper bag with sugar-cinnamon mixture. Shake the bag few times until they are evenly coated while the doughnuts are still warm.

4. Serve and enjoy with family and friends!

Leftovers can be put in freezer for up to 1 month. When ready to eat, just thaw at room temperature for 5 or 10 minutes before serving.