Budae Jjigae, famously known as "Army Base Stew," is a legendary Korean fusion dish. Born out of necessity during the post-Korean War era, it creatively combined surplus ingredients from U.S. Army bases—like spam and processed cheese—with traditional Korean kimchi and spices. Today, it has evolved into a beloved, rich, and savory comfort food that brings people together.
🛒 Ingredients
[Main]
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Spam (sliced, ½ can)
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American cheese (2 slices)
[Produce]
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Onion (½ medium, sliced)
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Green onions (1 stalk, chopped)
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Garlic (2 cloves, minced)
[Seasoning & Sauce]
- Aged kimchi (1 cup, chopped)
- Ramen noodles (1 pack)
- Gochugaru (1 tbsp)
- Soy sauce (1 tbsp)
- Chicken broth (2 cups)
👨🍳Step-by-Step Recipe
1. Prepare the Base
In a wide pan or pot, layer the sliced onions at the bottom. Arrange the chopped aged kimchi and minced garlic over the onions.
2. Add Proteins
Place the sliced Spam neatly on top of the kimchi bed.
3. Season the Pot
Sprinkle the Gochugaru (Korean chili powder) over the Spam and add the soy sauce to the side of the pot to build a deep flavor profile.
4. Pour and Simmer
Pour in the chicken broth. Bring the mixture to a boil over medium-high heat, then let it simmer for about 5–7 minutes so the kimchi and Spam flavors meld into the broth.
5. Add Noodles
Place the ramen noodles into the center of the pot. Once the noodles are nearly cooked, place the slices of American cheese on top.
6. Garnish and Serve
Sprinkle with fresh green onions. Turn off the heat and let the cheese melt slightly into the broth before serving directly from the pan.
💡 Precautions & Tips
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The Power of Aged Kimchi: The secret to a perfect Budae Jjigae is using well-aged (sour) kimchi. If your kimchi is too fresh, the stew will lack the necessary tangy depth. The acidity of the aged kimchi perfectly cuts through the saltiness of the Spam and the richness of the cheese.
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Managing the Cheese: Don't stir the cheese into the broth immediately. Place it on top of the hot noodles at the very end. As it melts, it creates a creamy, velvety texture that transforms the spicy broth into a milder, more savory experience.