Cozy & Hearty Korean Army Stew (Budae Jjigae) Recipe

Cozy & Hearty Korean Army Stew (Budae Jjigae) Recipe 🥣

Hi, lovely foodies! Today, I’m sharing a super comforting Army Stew (Budae Jjigae) recipe that’s perfect for a cozy night in. 😊 This iconic Korean dish, born from post-war creativity, combines bold flavors with ingredients like spam, sausages, and veggies in a spicy, savory broth. Don’t worry if you’re new to cooking—this recipe is beginner-friendly, with every step explained clearly. Let’s get cooking! ✨

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🥕 Ingredients (Serves 4)

Broth Ingredients

• Water: 1.5L (or 6 cups)
• Dried anchovies: 8–10 (heads and guts removed)
• Dried kelp (dashima): 1 small piece (about 5x5 cm)
• Onion: 1/2, peeled
• Garlic: 4 cloves

Main Ingredients

• Spam: 200g, sliced into bite-sized pieces
• Hot dogs or sausages: 2–3, sliced diagonally
• Firm tofu: 200g, sliced into 1cm thick pieces
• Enoki mushrooms: 100g, trimmed
• Kimchi: 1 cup, roughly chopped
• Green onions: 2, sliced into 2-inch pieces
• Instant ramen noodles: 1–2 packs (discard seasoning packets)
• Sliced rice cakes (tteok): 100g (optional, but so yummy!)
• Cheddar cheese: 1–2 slices (optional, for extra richness)

Seasoning Paste

• Gochugaru (Korean red pepper flakes): 2 tbsp
• Gochujang (Korean red pepper paste): 1 tbsp
• Soy sauce: 2 tbsp
• Mirin: 1 tbsp
• Minced garlic: 1 tbsp
• Sesame oil: 1 tbsp
• Sugar: 1 tsp
• Black pepper: 1/4 tsp

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🍲 Instructions

1. Prepare the Broth

1. In a large pot, add 1.5L of water, dried anchovies, kelp, onion, and garlic cloves. Bring to a boil over medium-high heat. 🌊
2. Once boiling, reduce to a simmer and let it cook for 15 minutes to extract the flavors.
3. Remove the anchovies, kelp, and veggies with a slotted spoon, leaving a clear broth. (Pro tip: This anchovy-kelp broth adds such a deep umami flavor! 😋)

2. Make the Seasoning Paste

1. In a small bowl, mix gochugaru, gochujang, soy sauce, mirin, minced garlic, sesame oil, sugar, and black pepper until smooth. 🥄 (This paste is the heart of the stew’s spicy kick!)

3. Assemble the Stew

1. In a wide, shallow pot (a Korean ttukbaegi or a regular pot works great), arrange the spam, sausages, tofu, enoki mushrooms, kimchi, green onions, and rice cakes (if using) in a visually appealing way. (It’s like food art! 🎨)
2. Add the seasoning paste to the pot and pour in the prepared broth until the ingredients are just covered.
3. Bring to a gentle boil over medium heat, stirring occasionally to mix the paste into the broth.

4. Cook the Stew

1. Once the broth starts bubbling, reduce to a simmer and cook for 5–7 minutes until the ingredients are heated through. 😍
2. Add the instant ramen noodles and cook for another 2–3 minutes until they’re soft and chewy.
3. If using cheese, place slices on top and let them melt into the stew for a creamy touch. (Oh, this is so indulgent! 🧀)

5. Serve & Enjoy!

• Serve the stew hot, straight from the pot, family-style. It pairs perfectly with steamed rice or just on its own. 🥰
• Garnish with extra green onions for a pop of color and freshness.

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💡 Beginner-Friendly Tips

• Adjust the Spice: If you prefer a milder flavor, reduce the gochugaru to 1 tbsp. For extra heat, add more! 🌶️
• Ingredient Swaps: No spam? Use ham or bacon. No enoki? Try shiitake or button mushrooms. This stew is super versatile!
• Broth Shortcut: If you’re short on time, use store-bought chicken or beef broth instead of making the anchovy-kelp broth.
• Noodle Timing: Add the ramen noodles toward the end to avoid overcooking—they should stay nice and springy.

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🍽️ Serving Suggestions

• Serve in a big pot at the table for a fun, communal vibe. Everyone can scoop their own portion! 🥳
• Pair with banchan like kimchi or pickled radish for a full Korean meal experience.
• A cold glass of soda or Korean soju makes it extra special. 😉