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

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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.

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.


Chicken Mami (Filipino Chicken Noodle Soup)

This is what we called Chicken Mami, a popular Filipino noodle dish made from fresh egg noodles and homemade chicken broth, topped with napa cabbage, carrots, fried garlic, hard boiled eggs and chopped spring onions. Chili is optional.


1 kg chicken breasts, boneless
1 pack 8 oz thin egg noodles, cooked according to package instructions
6 to 8 cups chicken broth (or combine 6 cups water and 1 ½ piece chicken cube)
2 cups chopped Napa cabbage
1/2 teaspoon garlic powder
1/4 cup chopped spring onion
1/4 cup toasted garlic
1 tablespoon onion powder
1 teaspoon ground black pepper
1 teaspoon salt
4 to 6 pieces boiled chicken egg
Carrot strips for garnish optional


1. Pour-in chicken broth in a deep cooking pot. Bring to a boil.

2. Add chicken breasts, onion powder, salt, pepper, and garlic powder. Cover and simmer for 30 to 40 minutes. Note: Add a little water if necessary.

3. Turn off heat. Remove the chicken breasts and slice as thin as possible.

4. In a wide individual serving bowl, arrange the cooked noodles, chopped Napa cabbage, carrot strips, boiled egg, chicken, spring onions, and toasted garlic. Pour-in the hot broth.

5. Serve and share this Chicken Mami (Filipino Chicken Noodle Soup) and enjoy with family and friends!


La Paz Batchoy


1 kg egg noodles (follow the directions at the back of the packet)

To Make the Broth:

1 medium onion, quartered
10 – 12 cups beef or pork stock
1/2 bulb garlic, crushed
1 tbsp black pepper
2 tbsp worcestershire sauce
1 tsp soy sauce
1/2 tsp shrimp paste (bagoong)
1 tbsp sugar
salt to taste

For the Topping:

1/4 kg pork
1 pc chicken breast
1/8 kg pork liver
1/8 kg shrimp

For the Garnish:

chinese cabbage, thinly sliced
chicharon (pork cracklings), crushed
fried chopped garlic
chopped spring onions
hard boiled eggs


1. In a large pot, pour 10 – 12 cups of beef or pork stock and add all the broth ingredients.
2. Bring to a boil.
3. Reduce heat then blanch shrimp until pink and cooked.
4. Remove from the shrimp from the pot, remove the shell and head then set aside.
5. Add in pork, chicken and liver to the pot, simmer for 20-30 minutes or until the meat are tender. (Add more stock if needed).
6. Remove pork, chicken, and liver from the pot, drain and let cool.
7. Continue simmering the broth in low heat until ready to serve, season with salt to taste.
8. Slice the pork, chicken and liver into thin strips and set aside.
9. Place noodles in serving bowl and pour boiling stock over the noodles.
10. Top with pork, chicken,  liver and shrimp then garnish with chinese cabbage, chicharon, garlic, hard boiled eggs and spring onions.

Share and enjoy with family and friends!!!


Chicken Udon Soup


3 liters chicken stock
2 cloves garlic, chopped
2 tsp chopped chili, optional
2 tbsp fresh ginger, chopped
2 large boneless chicken breast, skinned and diced
1/2 cup dried shitake mushrooms
2 heads bok choy
800 g udon noodles
2-4 spring onions
2 tbsp chopped coriander, optional
4 tbsp dried onion


1. In a pot add the chicken stock, garlic, chilli and ginger and bring to the boil.
2. Add the chicken, shiitake mushrooms and bok choy and simmer lightly for 3 mins.
3. Add the udon noodles and cook for a further 4 mins.
4. While this is cooking slice the spring onions diagonally.
5. Pour soup and noodle mixture evenly into two soup bowls.
6. Place the mung beans on top of the mixture in the centre of the bowl, with sliced spring onions placed neatly on top of the mung beans.
7. Sprinkle the chopped coriander and dried onions over the soup.


Pancit Palabok

1 pack (1 lb) rice noodles (bihon)
For Sauce:
2 tbsp cooking oil
1 tbsp anatto powder
3 cups pork broth
1 piece shrimp cube
6 tablespoons all-purpose flour
2 tbsp fish sauce
1/2 tsp ground black pepper
For Toppings:
1 cup boiled pork, thinly sliced and cut into small pieces
2 pieces fried firm tofu (tokwa), cubed
½ cup tinapa flakes (smoked fish)
½ cup chicharon (pounded)
2 hard boiled eggs,sliced
½ cup cooked shrimps (boiled or steamed)
1/4 cup green onion or scallions, finely chopped
3 tbsp fried garlic
2 pieces lemon, sliced (or 6 to 8 pieces calamansi)
1. Soak the rice noodles in water for about 15 minutes. Drain and set aside.
2. Make the Sauce:
2.1 Heat a saucepan and pour the cooking oil
2.2 When the oil is hot enough, put-in the ground pork and cook for about 5 to 7 minutes
2.3 Dilute the annato powder in pork broth then pour the mixture in the saucepan. Bring to a boil (If you are using anatto seeds, soak them first in 3 tbsp water to bring-out the color)
2.4 Add the shrimp cube and stir and simmer for 3 minutes
2.5 Add the flour gradually while stirring.
2.6 Add the fish sauce and ground black pepper then simmer until sauce becomes thick. Set aside.
3. Boil enough water in a pot
4. Place the soaked noodles in a strainer (use metal or bamboo strainer) then submerge the strainer in the boiling water for about a minute or until the noodles are cooked. (make sure that the noodles are still firm)
5. Remove the strainer from the pot and drain the liquid from the noodles.
6. Place the noodles in the serving plate.
7. Place the sauce on top of the noodles then arrange the toppings over the sauce.
8. Serve with a slice of lemon or calamansi.
Share it with family and friends!!!

Inspired by: Panlasang Pinoy