Korean Ham-Packed Budae Jjigae
This generously loaded budae jjigae features thick slices of Spam and Vienna sausages as its protein base, simmered alongside well-fermented kimchi in a large pot of stock. Gochujang and Korean chili flakes build a layered heat, while the kimchi's sourness cuts through the saltiness of the processed meats. Adding a bundle of ramen noodles toward the end lets them soak up the deeply flavored broth. With 900ml of stock, this is a communal dish meant to be shared around the table.
Adjust Servings
Instructions
- 1
Slice ham, sausages, onion, green onion, and kimchi, then arrange in a pot.
- 2
Mix gochujang, chili flakes, and minced garlic, then place the paste on top.
- 3
Pour in stock and simmer over medium heat for 10 minutes to build flavor.
- 4
Add ramen noodles and cook 3-4 more minutes until tender, then check seasoning.
- 5
Add extra green onion if desired, simmer 1 minute, and serve hot.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Korean Seoul-Style Army Stew
Seoul-style budae jjigae uses a rich anchovy stock base, setting it apart from versions that rely on plain water. Spam, mini sausages, baked beans, and kimchi simmer in the stock with gochujang and chili flakes, while the baked beans lend a subtle sweetness and creamy body to the broth. A block of instant ramen noodles goes in at the end to soak up the spicy, umami-rich soup.
Korean Army Stew (Spam & Ramen Spicy Fusion Pot)
Budae jjigae piles Spam, sausages, instant ramen noodles, rice cakes, tofu, and kimchi into a single pot of spicy gochugaru-and-gochujang broth. Born near U.S. military bases in Uijeongbu after the Korean War, it blends Korean and American pantry staples into a bold, communal stew. Each ingredient contributes a different texture - from the chewy rice cakes to the springy noodles - all unified by the fiery, deeply seasoned stock.
Korean Uijeongbu-Style Budae Jjigae
Uijeongbu-style army stew combines luncheon meat, cocktail sausages, well-fermented kimchi, and baked beans in a spicy anchovy-stock broth. Gochujang and Korean chili flakes build the fiery red base, while tofu and onion mellow out the flavors. A block of instant noodles goes in at the end to soak up the broth. Originating from the area near a former US military base, this communal hot-pot dish is designed to be shared straight from the bubbling pot.
Mixed Korean Army-Style Stew
Seokkeo jjigae, or "mixed stew," is a streamlined take on budae jjigae that combines kimchi, sliced ham, and tofu in a spicy broth seasoned with gochujang and gochugaru. The kimchi adds fermented tang, the ham contributes a salty, smoky note, and the tofu soaks it all up. Onion and green onion round out the flavor. It is an everyday stew that comes together quickly from common refrigerator staples.
Korean Hot Stone Pot Rice
Dolsot bap is a Korean pot rice cooked slowly in a heated stone bowl with soaked rice, jujubes, chestnuts, and ginkgo nuts. The thick walls of the stone pot distribute heat evenly, producing grains that are glossy, plump, and slightly sticky. Jujubes lend a subtle sweetness, chestnuts contribute a starchy, nutty richness, and ginkgo nuts add a faintly bitter note that keeps the flavor interesting. Brushing the inside of the pot with sesame oil before cooking creates a golden, crackling crust of scorched rice at the bottom - the nurungji - which is the most prized part of the dish. The rice rests for ten minutes after cooking so the steam redistributes moisture through every layer. Served with a soy-sesame dipping sauce, dolsot bap is a complete meal on its own, with each spoonful offering the contrast between the soft, fragrant grains and the crunchy crust beneath.
Soybean Paste Stew with Clams
Korea's most comforting one-pot stew -- briny clams pop open in a bubbling doenjang broth, releasing their salty liquor into fermented soybean paste for a flavor no other stew can match. Manila clams are purged of sand, then added to a pot of doenjang-laced broth where they pop open and surrender their salty liquor into the soup, transforming the base from merely savory to sea-tinged and complex. Zucchini softens in the bubbling liquid and contributes a natural sweetness, while blocks of tofu act as sponges, soaking up the broth and bursting with hot, flavorful liquid when bitten. Sliced cheongyang chili peppers are stirred in to cut through the heaviness of the fermented paste and lift the overall flavor. The stew is served bubbling in an earthenware pot alongside rice - many Koreans spoon the broth directly over their bowl - and adapts to any season: light with summer vegetables from the refrigerator, or piping hot in a stone pot during winter.