Budae Jjigae (Army Base Stew)
Budae Jjigae is a hearty Korean stew featuring spam, sausage, and kimchi in a flavorful broth.
Contents (2 sections)▾
Ingredients
- 200 g spam, sliced
- 100 g hot dog sausage, sliced
- 150 g kimchi, chopped
- 500 ml water
- 2 tbsp gochujang (Korean red chili paste)
- 100 g firm tofu, cubed
- 2 servings ramen noodles
- 1 tbsp sesame oil
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- 2 green onions, chopped
- salt and pepper, to taste
Steps
In a pot, heat sesame oil over medium heat. Add minced garlic and ginger, cooking for 1-2 minutes until fragrant.
Stir in the gochujang and mix well before adding water and kimchi. Bring the mixture to a simmer over medium-high heat.
After 5 minutes of simmering, add sliced spam and hot dog sausage to the pot. Let it cook for another 5 minutes.
Next, gently add the cubed tofu and stir. Simmer for an additional 5 minutes to allow the flavors to meld.
Finally, add the ramen noodles and cook for 3-4 minutes until they are tender but still springy.
Season with salt and pepper to taste, and garnish with chopped green onions before serving.
Why this works
The technique of simmering a gochujang-kimchi broth ensures that the stew is richly flavored and aromatic. Gochujang offers depth with its sweet and spicy profile, while kimchi provides a tangy kick that complements the meats. Adding spam and sausage, common in post-war Korea, introduces a savory umami that enhances the overall dish. By cooking the ramen noodles last, they remain al dente, preventing them from becoming mushy. If the broth seems too thick, just add a bit more water to achieve the desired consistency. Proper layering of ingredients also allows the flavors to develop without overwhelming any single component, making each bite a harmonious experience.