Authentic Korean Army Stew (Budae-jjigae)

A hearty and iconic Korean fusion hot pot packed with spam, sausages, kimchi, and silky tofu in a spicy, umami-rich broth.

Ingredients

• 1 head white baby cabbage
• 200 g bean sprouts
• 1 block firm tofu
• 12 zucchini
• 1 can spam
• 150 g Korean sausages
• 100 g fish cakes
• 5 sticks crab sticks
• 150 g fermented kimchi
• 1 bunch enoki mushrooms
• to taste crown daisy leaves
• 50 g shredded mozzarella cheese
• 2 tbsp Korean chili paste (Gochujang)
• 3 tbsp red chili powder
• 2 tbsp soy sauce
• 1 tbsp mirin
• 20 g dry seasoning (beef and bonito powder blend)
• 500 ml water

Instructions

1. 1Prepare the baby cabbage

   

   Take a fresh head of white baby cabbage and chop it into large, bite-sized squares. These hearty pieces will serve as a sweet and crunchy vegetable base for the stew, absorbing all the savory flavors as it simmers.

   Tip: Keep the pieces relatively large so they maintain some texture and dont become too soft during the cooking process.
2. 2Layer the tofu

   

   After creating a foundational layer of fresh bean sprouts in your pot, neatly arrange thick slices of firm white tofu on top. This creates a clean and organized base for the remaining ingredients.

   Tip: Using firm tofu ensures the slices keep their shape and dont break apart while the stew boils.
3. 3Add the spam slices

   

   Continue assembling the stew by placing thick slices of spam into the pot. Arrange them neatly along the side, nestled against the other prepared ingredients like the bean sprouts and fish cakes, to ensure even cooking and a beautiful presentation.

   Tip: Chilling the spam before slicing can help you get cleaner, more uniform pieces that wont break apart during the plating process.
4. 4Add the crab sticks

   

   Introduce the vibrant orange and white crab sticks into the pot, placing them alongside the previously arranged ingredients like spam and cabbage. An organized arrangement ensures an appetizing presentation.

   Tip: Tuck the sticks in closely to the other ingredients to prevent them from floating out of place once the broth is added.
5. 5Add the kimchi

   

   Place a generous scoop of bright red kimchi into the pot, nestling it beside the sausages and spam. The fermented cabbage provides the essential tang and spice that defines the complex base flavor of this classic Army Stew.

   Tip: For the best flavor, use well-fermented old kimchi; the extra acidity helps balance the richness of the processed meats.
6. 6Garnish with mushrooms and greens

   

   Complete the pot assembly by tucking fresh enoki mushrooms and vibrant crown daisy leaves into the center of the ingredients. These fresh components add a delicate herbal aroma and contrasting textures to the hearty dish.

   Tip: If crown daisy is unavailable, you can substitute with watercress or baby spinach for a similar fresh green finish.
7. 7Mix the spicy seasoning paste

   

   In a bowl with red chili powder and paste, pour in the liquid seasonings including soy sauce, mirin, sesame oil, and fish sauce. Stir the mixture thoroughly to create a thick red sauce that will infuse the stew with heat.

   Tip: Letting the sauce sit for 10 minutes allows the flavors to meld and the chili powder to hydrate for a smoother consistency.
8. 8Combine the dry seasoning base

   

   Measure out the dry ingredients including salt, sugar, beef powder, and bonito powder into a metal bowl. This specific blend of savory powders creates a deep, umami-rich foundation for the soup base.

   Tip: Using a digital scale for these small measurements ensures consistent seasoning and the perfect balance of flavors every time.
9. 9Prepare the seasoned broth

   

   In a separate pot, combine the water with both the custom dry seasoning powder and the prepared red spicy sauce. This creates the final seasoned broth to be poured over your pot of ingredients, ensuring every component is submerged in flavor.

   Tip: If you prefer a deeper flavor, you can use a light dashi or vegetable stock instead of plain water for the broth base.
10. 10Top with shredded cheese

    

    As the final touch for the preparation, sprinkle a handful of shredded white cheese over the center of the pot, specifically on top of the mushrooms and greens. The cheese will melt into the spicy broth as it cooks, adding a rich and creamy texture to the dish.

    Tip: Mozzarella is a great choice here for that classic cheese pull, but adding a bit of sharp cheddar can enhance the savory depth of the sauce.

Storing & Reheating

Burn It Off

Frequently Asked Questions