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.

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

1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail), pork hock is another option
3 cups of peanut butter 
1/4 cup grounded toasted rice 
1/2 cup cooked bagoong alamang (anchovies) 
2 pieces onions, diced 
2 heads of garlic, minced 
4 tablespoons atsuete oil 
4 pieces eggplant, sliced 1 inch thick 
1 bundle Pechay (Bok choy) cut into 2 pieces 
1 bundle of sitaw (string beans) cut to 2″ long 
1 banana bud, cut similar to eggplant slices, blanch in boiling water 
1/2 cup oil 
8 cups of water 
Salt to taste

1. In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock.
2. In a big pan or wok, heat oil and atsuete oil.
3. Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
4. Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes – Do not overcook the vegetables.
5. Serve with bagoong on the side and hot plain rice.

Share and enjoy with family and friends!!!
Source: Filipino Food Recipes

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Braised Five-spice Pork Belly

500 kg pork belly, sliced
2 tbsp peanut oil
5 tbsp dark soy sauce
1 (4 cups)litre water
salt and pepper

1. Heat oil in the wok over a medium-high heat, and add the sugar. Cook, stirring, until sugar dissolves and caramelizes, turning a light brown. Add the pork slices, and turn them into caramelized mixture until they are well coated.
2. Add the soy sauce, five-spice powder, salt and pepper and 1 litre water. Cover and cook gently over a low heat for 40 minutes, turning once or twice during braising. Top up with more water if necessary.
3. Adjust the seasoning by adding extra soy sauce to taste, then serve with hot rice.

Share it with family and friends!!!
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