A comforting, deeply savory Korean stew “Budae Jjigae” that’s surprisingly easy to cook at home. If you’ve ever wondered how to make truly authentic Budae Jjigae—just like native Koreans enjoy it—this recipe will guide you step by step.
What Is Budae Jjigae?
Budae Jjigae (Army Base Stew) is a dish that carries a piece of Korea’s painful yet resilient history.It was born in the years following the Korean War, during a time of severe food shortages. Koreans creatively combined unfamiliar ingredients from U.S. military bases—like Spam, sausages, bacon, and baked beans—and transformed them into something delicious and comforting.
Over time, this unexpected mix of Eastern and Western flavors created a uniquely deep and addictive taste. Today, Budae Jjigae remains a nationally beloved comfort food enjoyed in homes and restaurants across Korea.
Why You’ll Love This Recipe
This version is simple yet truly authentic.
All you need to do is:
1. Mix the special seasoning sauce.
2. Add all the ingredients to the pot.
3. Bring it to a boil.
That’s it. restaurant quality Budae Jjigae at home.
Jump to Recipe
Budae Jjigae | Korean Army Base Stew
Equipment
- Pot Wide, shallow (used a casserole)
Ingredients
Main Ingredients
- 1/4 Onion
- 3 Shiitake Mushrooms
- 1 Green Onion White part minced, leafy part for garnish
- 1/2 block Firm Tofu
- 200g Spam
- 3 Sausages Used Johnsonville Cheddar Cheese Sausage
- 3 Tbsp Baked Beans
- 1-2 Tbsp Kimchi Optional, but recommended
- 6 Water Dumplings Optional
- A handful Rice Cakes Optional
Sauce
- 3 Tbsp Gochugaru Korean red pepper powder
- 1 Tbsp Gochujang Korean hot pepper paste
- 2 Tbsp Mirim Cooking wine
- 1 Tbsp Soy Sauce Jinganjang
- 1 Tbsp Tuna Concentrate
- 1 tsp Chicken Stock
- 1 Tbsp Minced Garlic
- A dash Fine Black Pepper
Broth
- 600 ml Water Using beef bone broth adds a deeper flavor, but water alone is also delicious
Extras
- 1 Instant Ramen Noodle If adding ramen, add 200ml extra water and boil
- A bit Cheongyang Chili Pepper Optional, for extra spice
- 1 slice Cheddar Cheese Optional, based on preference, as a cheese sausage was already used
Instructions
Sauce Preparation
- Put the measured sauce ingredients into a bowl and mix well.
- You can use it right away, but it is better if you let it age in the refrigerator for 6 hours to a day for a deeper flavor.
Ingredient Prep (Blanching)
- Briefly blanch the Spam and sausages in water before slicing to remove excess oil and impurities, then drain the water and set aside.
Cooking
- Arrange all ingredients attractively in a wide, shallow pot.
- Add 600ml of water and the prepared sauce, then bring to a boil over medium heat.
- Once it starts boiling, reduce the heat to low and ensure the sauce is fully dissolved.
- Cover with the lid and let it simmer for 10 minutes.
- If adding ramen noodles, add 200ml more water and boil until the noodles are cooked.
- Top with the leafy part of the green onion for garnish to finish.
Serving
- Serve and enjoy with rice.
TIPS
- If the stew boils down too much, add more water.
- Adjust the boiling time based on your preferred consistency.
Budae Jjigae Q&A
Q. Is Budae Jjigae spicy?
A little. But you can easily reduce the spice by adjusting the gochugaru or using milder kimchi. Still, I recommend trying my original version first—you’ll understand the intended flavor better, and it becomes easier to tweak the ingredients afterward.
Q. Can I make it ahead of time?
Absolutely. If you make the sauce a day ahead—or even just 6 hours in advance—the flavors deepen and taste even better. You can also chop all the ingredients, arrange them in the pot, add the sauce, and keep everything in the fridge. When you’re ready to eat, simply add water and cook.
Try This Recipe With Me
If you want to see the exact cooking process,
Watch the full video recipe on my YouTube channel!
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This stew is so delicious and comforting. Are you ready to try making it this weekend?