Spicy Korean stew with ramen, spam, and kimchi
Budae Jjigae (Army Stew)
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
Budae Jjigae (Army Stew)
Spicy Korean stew with ramen, spam, and kimchi
★4.6(25)
A bubbling cauldron of gochugaru-spiced broth loaded with ramen noodles, spam, hot dogs, baked beans, kimchi, and melted cheese. This gloriously chaotic Korean fusion stew was born from wartime ingenuity.
10m
Prep Time
20m
Cook Time
30m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Budae jjigae is a dish with a fascinating history. Created near U.S. military bases in post-war Korea, it transforms surplus American ingredients into something uniquely and deliciously Korean.
Korean food is all about bold, fermented, and deeply savory flavors. This recipe introduces those exciting tastes with a method that works in any home kitchen.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Budae Jjigae (Army Stew) special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 1 cup kimchi, chopped
- 6 oz spam, sliced
- 2 packs instant ramen noodles (discard seasoning)
- 1/2 cup baked beans
- 2 tbsp gochugaru (Korean chili flakes)
- 2 slices American cheese
Instructions
- 1
Arrange kimchi, sliced spam, hot dog slices, and baked beans in sections in a wide, shallow pot.
- 2
Mix 4 cups water or anchovy broth with gochugaru, 1 tbsp gochujang, 1 tbsp soy sauce, and 1 tsp garlic.
- 3
Pour broth over the arranged ingredients and bring to a boil.
- 4
Add ramen noodles and cook for 3 minutes until softened.
- 5
Lay cheese slices on top, cover for 30 seconds until melted. Serve bubbling hot directly from the pot.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
SpamTurkey lunch meat or tofu
Lighter protein options for a less indulgent version
American cheeseMozzarella
Melts similarly with a milder flavor
Tips & Storage
Pro Tips
Use aged, sour kimchi for the best depth of flavor in the broth.
Arrange ingredients neatly in sections before adding broth for the most photogenic presentation.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Best eaten immediately. Noodles absorb broth quickly if stored.
Reheating
Reheat broth and add fresh noodles. The original noodles will be too soft.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not skip the resting step at the end. It makes a bigger difference than any single ingredient in the recipe. Five minutes of patience pays off in juiciness and flavor.
Nutrition Facts
Per serving (45mg) · 4 servings
Calories480
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein18g
Carbohydrates22g
Fat52g
Fiber1200mg
Sugar3g
Sodium8g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make it healthier?
- Use turkey spam, chicken sausage, and extra vegetables for a lighter version.
- What kind of ramen noodles?
- Shin Ramyun or any Korean instant ramen works well. Discard the seasoning packets.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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