Classic Korean Army Stew (Budae-jjigae)

A flavorful and comforting fusion stew that brings together luncheon meat, fresh vegetables, and instant noodles in a rich, spicy kimchi-infused broth.

Ingredients

• 200g luncheon meat
• 100g fish cakes
• 100g tofu
• 100g enoki mushrooms
• 1 zucchini
• 1 onion
• 100g cabbage
• 100g kimchi
• 1 block instant noodles
• 2 tbsp Korean spicy paste (gochujang)
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1 slice yellow cheese
• to taste seaweed flakes
• to taste green onions

Instructions

1. 1Slice the zucchini

   

   Place the fresh zucchini on a stable wooden cutting board. Carefully slice the zucchini into even, thin rounds to ensure they cook uniformly in the stew.

   Tip: Keeping the zucchini rounds a consistent thickness helps them soften perfectly in the broth.
2. 2Trim the enoki mushrooms

   

   Take the bundle of enoki mushrooms and trim off the tough, woody base. Separate the mushrooms slightly so they can be easily arranged in the pot later.

   Tip: You can use a paper towel to gently wipe the mushrooms clean instead of rinsing them, as they absorb water easily.
3. 3Slice the luncheon meat

   

   Remove the luncheon meat from the can and slice it into consistent rectangular pieces. These hearty slices will provide a savory, meaty flavor to the Army Stew.

   Tip: If the meat is sticking to the knife, dip your blade in a little warm water before slicing.
4. 4Prepare the spicy sauce

   

   In a small glass bowl, combine two tablespoons of Korean spicy paste, one tablespoon of light soy sauce, a teaspoon of sugar, and a splash of water. Mix thoroughly until the sauce is smooth and well-combined.

   Tip: Ensure the Korean chili paste (gochujang) is fully dissolved to prevent any clumps in your stew broth.
5. 5Base the pot with vegetables

   

   Lay the sliced onions and cabbage at the very bottom of your wide cooking pot. This creates a flavorful foundation that will sweeten the broth as it cooks.

   Tip: Adding the hardier vegetables at the bottom helps them simmer down and release their sweetness into the soup.
6. 6Assemble the stew ingredients

   

   Carefully layer the sliced luncheon meat, tofu, fish cakes, zucchini, and mushrooms on top of the cabbage and onions. Arrange them neatly to make the dish visually appealing before adding the broth.

   Tip: Group similar ingredients together in sections for a beautiful presentation when serving.
7. 7Add noodles and sauce

   

   Place the block of instant noodles on top of the arranged ingredients. Pour the prepared sauce—a mixture of Korean spicy paste, light soy sauce, sugar, and water—evenly over the noodles and other ingredients in the pot.

   Tip: Pouring the sauce directly over the noodles helps them absorb the flavor as they cook.
8. 8Add melted cheese

   

   Once the noodles and stew are fully cooked, pour the melted cheese directly over the noodles. This adds a rich, creamy finish to the Korean Army Stew.

   Tip: Ensure the cheese is fully melted and smooth before pouring for the best texture.

Storage & Reheating

Burn It Off

Frequently Asked Questions