Authentic Korean Style Army Hot Pot (Budae Jjigae)

A comforting, spicy Korean army hot pot loaded with luncheon meat, sausages, tofu, kimchi, and rice cakes simmered in a rich savory broth.

Ingredients

• 3 spoonfuls chili powder
• 2 spoonfuls Korean hot sauce
• 4 spoonfuls light soy sauce
• 2 spoonfuls oyster sauce
• 1 spoonful minced garlic
• 1 spoonful cooking wine
• 200 g minced pork
• 1 pinch black pepper powder
• 1 large green onion
• 1 zucchini
• 100 g sausage
• 300 g firm tofu
• 1 onion
• 150 g luncheon meat
• 100 g bacon
• 100 g enoki mushrooms
• 100 g rice cakes
• 150 g kimchi
• to taste small millet peppers
• as needed water

Instructions

1. 1Prepare the hot pot base sauce

   

   Add 3 spoonfuls of chili powder, 2 spoonfuls of Korean hot sauce, and 2 spoonfuls of light soy sauce into a clean and dry glass bowl.

   Tip: Ensure the bowl is clean and dry before mixing.
2. 2Add seasonings and water

   

   Add 2 spoonfuls of oyster sauce, 1 spoonful of minced garlic, and a suitable amount of water into the glass bowl containing the chili powder, hot sauce, and soy sauce.

   Tip: Add water gradually to control the consistency of the sauce.
3. 3Mix the hot pot sauce

   

   Use a spoon to stir the hot pot base sauce mixture in the glass bowl until it is completely smooth and well combined.

   Tip: Mix thoroughly so the chili powder dissolves evenly.
4. 4Season the minced pork

   

   Place 200g of minced pork in a white bowl and add 2 spoonfuls of light soy sauce, 1 spoonful of cooking wine, and an appropriate amount of black pepper powder.

   Tip: Marinating helps to remove the gamey smell of the meat.
5. 5Marinate the minced pork

   

   Mix the minced pork thoroughly with the seasonings in the white bowl to eliminate any gamey odors.

   Tip: Thoroughly mixing the marinade into the meat helps eliminate gamey odors.
6. 6Cut the green onion

   

   Use a kitchen knife to cut the large green onion into neat sections on a wooden cutting board.

   Tip: Keep your fingers curled away from the blade while slicing.
7. 7Slice the zucchini

   

   Take the zucchini and slice it into even round pieces using a knife on a wooden cutting board.

   Tip: Keep the slices uniform in thickness so they cook evenly in the hot pot.
8. 8Slice the sausage

   

   Slice the sausage into pieces on a wooden cutting board using a knife.

   Tip: Cut at a slight angle for a nice presentation.
9. 9Cut the tofu

   

   Take a block of firm tofu and use a kitchen knife to slice it evenly into rectangular blocks on a wooden cutting board.

   Tip: Keep the knife clean and make steady cuts to ensure uniform tofu pieces.
10. 10Shred the onion

    

    Cut the onion into thin shreds using a knife on a wooden cutting board.

    Tip: Thinly shredding the onion allows it to serve as a fragrant base layer in the pot.
11. 11Line the pot with onions

    

    Place the freshly cut shredded onions at the bottom of the red pot to create a flavor base and prevent burning.

    Tip: Evenly distribute the onion shreds across the bottom surface.
12. 12Arrange sliced meats

    

    Place the sliced luncheon meat, sausage, and bacon on top of the onion layer inside the red pot, creating a neat base arrangement for the army hot pot.

    Tip: Layer the meats evenly around the perimeter of the pot so the flavors distribute well as it cooks.
13. 13Add zucchini slices

    

    Carefully arrange the freshly cut zucchini round slices into the red pot alongside the other ingredients.

    Tip: Keep the slices uniform so they cook evenly with the surrounding meats and mushrooms.
14. 14Add enoki mushrooms

    

    Place a portion of fresh enoki mushrooms into the red pot among the arranged ingredients.

    Tip: Trim the root ends of grape or enoki mushrooms and rinse them thoroughly before adding them to the pot.
15. 15Add sliced green onions

    

    Take the freshly cut green onion sections and scatter them evenly into the pot on top of the arranged ingredients.

    Tip: Green onions add a fragrant aroma as the hot pot simmers.
16. 16Add white rice cakes

    

    Carefully place white cylindrical rice cakes into the pot, arranging them neatly alongside the vegetables and mushrooms.

    Tip: Rice cakes will absorb the spicy broth flavors while cooking.
17. 17Add tofu blocks to the pot

    

    Transfer the previously cut rectangular tofu blocks from the wooden cutting board directly into the hot pot.

    Tip: Arrange the tofu gently to avoid breaking the blocks.
18. 18Add kimchi

    

    Place a generous portion of red kimchi right on top of the layered ingredients and mushrooms in the center of the pot.

    Tip: Kimchi is essential for the authentic tangy flavor of an army hot pot.
19. 19Pour the hot pot sauce

    

    Take the mixed hot pot base sauce and pour it evenly over all the arranged ingredients and kimchi inside the red pot.

    Tip: Ensure the sauce covers the ingredients well so they absorb the flavors evenly during cooking.
20. 20Pour Water into the Pot

    

    Add water into the hot pot until it barely covers all the arranged ingredients along with a few small millet peppers if extra spice is desired.

    Tip: Do not add too much water so that the flavors stay concentrated.
21. 21Cover and Cook

    

    Place the glass lid firmly on top of the red hot pot and cook for 20 minutes until bubbling and fully cooked.

    Tip: Ensure the lid seals properly to trap steam and cook the ingredients evenly.

Storage & Reheating

Burn It Off

Frequently Asked Questions