Korean Army Stew (Spam & Ramen Spicy Fusion Pot)
Quick answer
Budae jjigae loads Spam, sausages, instant ramen noodles, rice cakes, tofu, and kimchi into a single pot of gochugaru-and-gochujang broth.
What makes this special
- Salty Spam and sausages clash with sharp kimchi acidity in a spicy budae jjigae.
- Spam and sausage saltiness clash with kimchi acidity in the same broth and harmonize
- Ramen noodles absorb the spicy broth and carry its flavor with every bite
Key ingredients
Core cooking flow
- 1 Slice 200g of Spam and 4 sausages into thin 0.5cm pieces to release their sa...
- 2 Spread 200g of kimchi at the bottom of a wide pot, then arrange the sliced S...
- 3 Combine 2 tablespoons of gochugaru, 1 tablespoon of gochujang, 1 tablespoon...
Budae jjigae loads Spam, sausages, instant ramen noodles, rice cakes, tofu, and kimchi into a single pot of gochugaru-and-gochujang broth. It originated near U.S. military bases in Uijeongbu after the Korean War, where American surplus rations met Korean pantry staples in the same pot. Each ingredient behaves differently in the heat - rice cakes stay chewy, ramen noodles turn springy, tofu softens into the broth - while the spicy, deeply seasoned stock ties them together. The noodles soak up the broth as the pot cooks down, keeping each bowl satisfying to the last spoonful.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Slice 200g of Spam and 4 sausages into thin 0.5cm pieces to release their savory fats into the broth, then cut half a block of tofu into thick, bite-size cubes for a soft texture.
- 2Prep
Spread 200g of kimchi at the bottom of a wide pot, then arrange the sliced Spam, sausages, tofu, and 150g of rice cakes neatly in sections to create a visually appealing display.
- 3Season
Combine 2 tablespoons of gochugaru, 1 tablespoon of gochujang, 1 tablespoon of soy sauce, and 1 tablespoon of minced garlic in a small bowl, stirring thoroughly until the paste is smooth and deep red.
- 4Control
Place the prepared seasoning paste in the center of the pot, carefully pour 1000ml of water along the edges to avoid disturbing the arrangement, and bring it to a vigorous boil over high heat.
- 5Control
Once the pot is boiling, gently dissolve the seasoning into the broth with a ladle, then reduce the heat to medium and simmer for 10 minutes to extract the savory flavors from the meats.
- 6Heat
Add 2 packs of instant noodles and cook for 3 more minutes until they reach a springy texture, then scatter 2 sliced green onions on top to add a fresh aroma before serving.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
Recipes That Go Well With This
More Stews →Based on shared ingredients and meal pairing
Korean Ham-Packed Budae Jjigae
This version of budae jjigae is built around a generous load of Spam and Vienna sausages, simmered alongside well-fermented kimchi in a wide pot of anchovy or dashi stock. Gochujang and Korean chili flakes build layered heat while the kimchi's sourness cuts through the salt of the processed meats and keeps the overall flavor from becoming one-dimensional. Adding a bundle of ramen noodles toward the end allows them to absorb the deeply seasoned broth as they cook. With 900ml of stock, this is a communal pot meant to be shared at the table. Budae jjigae originated in the years after the Korean War, when surplus American military rations such as ham and sausage were combined with Korean staples near military base towns. The ham-forward version puts the salty, meaty character of the processed ingredients at the center of the dish.
Korean Uijeongbu-Style Budae Jjigae
Uijeongbu-style budae-jjigae is a spicy communal stew that combines luncheon meat, cocktail sausages, well-fermented kimchi, and baked beans in an anchovy broth seasoned with gochujang and gochugaru. The fermented kimchi is a key flavoring element here, contributing acidity and deep umami that balance out the salt-heavy processed meats. Tofu and onion mellow the aggressive flavors by absorbing into the broth and adding softness. A block of instant noodles is added at the end to soak up the heavily seasoned liquid. Uijeongbu, a city north of Seoul, is recognized as the origin of this dish, where it developed near a US military base after the Korean War and took on its distinctly hybrid character from the military surplus ingredients available at the time.
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Cream chicken deopbap is a Korean fusion rice bowl where bite-sized chicken breast pieces are seared in butter to develop color and a light crust, then simmered in heavy cream and garlic until the sauce reduces into a glossy, velvety coating. Searing the chicken in butter first builds a Maillard layer that gives the final dish more depth than if the cream were added at the start. As the garlic cooks down in the cream, it loses its raw sharpness and releases a mild sweetness that permeates the entire sauce. A straightforward seasoning of salt and pepper is all the dish needs to come together. The concept takes the richness of a Western cream pasta sauce and serves it over steamed rice instead of noodles, letting the grains absorb the sauce and carry the flavor all the way through. A sprinkle of flat-leaf parsley or coarsely cracked black pepper over the top sharpens the finish.
Korean Seoul-Style Army Stew
Seoul-style budae jjigae distinguishes itself from other versions by using a rich anchovy stock as the base instead of plain water. Spam, mini sausages, baked beans, and kimchi simmer together in that stock with gochujang and chili flakes. The baked beans contribute a slight sweetness and thicken the broth into a more substantial body. A block of instant ramen noodles added near the end absorbs the spicy, savory soup as it finishes cooking.
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Korean Dried Radish Greens Pancake
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Soybean Paste Stew with Clams
Doenjang jjigae with clams is one of the most frequently made stews in Korean households, built on the combination of fermented soybean paste's deep, earthy flavor and the clean briny umami of manila clams. The clams are purged of sand before being added to a pot of doenjang-laced broth, where they open and release their salty, seawater-flavored liquor directly into the soup. The result transforms the base from something merely savory into something distinctly oceanic and complex. Zucchini softens in the bubbling broth and contributes a natural sweetness as it breaks down, while blocks of soft tofu act as sponges, soaking up the seasoned liquid and releasing it in a burst of hot, flavorful broth when bitten into. Sliced cheongyang chili peppers are added to interrupt the heaviness of the fermented paste and sharpen the overall flavor. The stew is typically served in an earthenware pot while still bubbling, alongside rice. Many Koreans ladle the broth directly over their bowl of rice. The recipe adapts to any season: assembled with leftover summer vegetables from the refrigerator for a lighter version, or cooked piping hot in a stone pot through winter.
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Tips
Nutrition (per serving)
Variations
Seoul-Style Army Stew
Seoul-style army stew balances ham and vegetables for a savory yet clean profile. It becomes even better with ramen noodles in the rich broth.
Ham-Packed Budae Jjigae
This ham-heavy budae jjigae leans into a salty, rich flavor profile. It becomes extra satisfying when simmered with ramen noodles.