Korean Ham-Packed Budae Jjigae
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
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.
Read more
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.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Slice 180g Spam into 0.5cm pieces, then make shallow cuts in 120g Vienna sausages so they heat through without bursting.
Thinly slice 80g onion and cut 60g green onion on a diagonal, keeping a little green onion for the end.
- 2Season
Arrange 150g kimchi, onion, Spam, and sausages in a wide pot, alternating the ingredients so the broth can move between them.
Leave a small space in the center for the seasoning paste instead of stacking the meats too tightly.
- 3Prep
Mix 1.5 tablespoons gochujang, 1 tablespoon gochugaru, and 1 tablespoon minced garlic until no dry clumps remain.
Spoon the paste into the center of the pot so it dissolves gradually instead of scorching on the bottom.
- 4Control
Pour 900ml stock around the edge of the pot and bring it to a steady simmer over medium heat.
Once bubbling, loosen the seasoning paste into the broth and simmer about 8 minutes, until the liquid turns deep red and richer.
- 5Season
Add the ramen noodles only just before serving, then ladle hot broth over them while cooking for about 3 minutes.
Stop when the noodles separate and stay slightly springy, then taste the broth before adding any extra saltiness.
- 6Finish
Scatter the reserved green onion over the top and simmer 1 more minute to release its aroma.
If the kimchi tastes too sharp, balance the broth with 0.5 teaspoon sugar, then serve the pot immediately while very hot.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Ham-packed budae jjigae balances the saltiness of Spam and Vienna sausages with the sharp acidity of aged kimchi in a savory noodle-filled pot.
- Finish cue
- Scatter the reserved green onion over the top and simmer 1 more minute to release its aroma.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 10 ingredients
Category median
35min, 9 ingredients
Based on 122 recipes
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