THE RECIPE JOURNAL · Main Course
Korean Stew: Budae Jjigae Inspired by Army Bases
This hearty stew blends spicy, savory flavors with a mix of ingredients inspired by Korean army bases. It’s the perfect comforting meal to share with friends and family on a chilly day.
FROM THE KITCHEN • Korean Stew: Budae Jjigae Inspired by Army Bases
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by dividing the luncheon meat into two piles and place them on opposite sides of a large stockpot. Then, layer the sausage, onion, and kimchi on top, leaving a clear space in the middle. In a small bowl, mix together the red pepper powder, soy sauce, gochujang, garlic, and black pepper. Pour this spicy sauce right into the empty space in the pot. Sprinkle the green onions over everything, then pour in the chicken broth. Bring the whole pot to a boil, then lower the heat and let it simmer for about 10 minutes, stirring now and then so the flavors meld together.
02
Step 2
While the stew is simmering, boil a separate pot of water and cook the ramen noodles for just a couple of minutes until they start to soften. Drain the noodles and add them into the stew. Let everything cook together for another 5 minutes or so, until the noodles are tender but still have a bit of bite. Finally, top the stew with slices of American cheese and let it melt into the hot broth before serving.
Why you’ll love it
This stew is a perfect blend of spicy, savory, and comforting flavors. It brings together simple ingredients with a rich broth that warms you from the inside out. The mix of meats, vegetables, and noodles makes it hearty and satisfying for any meal.
How to serve
Serve the stew hot with a bowl of steamed rice to soak up the flavorful broth. Pair it with simple side dishes like pickled radishes or fresh greens to balance the richness. A cold glass of barley tea or soju can complement the meal nicely.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little water or broth if it has thickened too much. Avoid freezing, as the texture of some ingredients may change after thawing.
