Asian Food · Korean Food · Soups

Budae Jjigae (Korean Army Stew)

Budae Jjigae (Korean Army Stew)
Budae jjigae, Hoho Korean Restaurant Singapore by Jacklee, licensed under CC 4.0, edited photo from original.
Budae Jjigae or army stew is a very popular dish in Korea! It’s tasty, affordable and easy to cook.
According to Korea Travel, It was invented after the Korean war when the American army was stationed at Uijeongbu. Because of food scarcity in South Korea after Korean war, the American army provided the food (what they had), like canned beans, ham, sausages, etc. While Koreans provided kimchi, hot pepper paste, hot pepper flakes, etc. They combined all of these ingredients and boiled it become what is known as Budae Jjigae (Army Stew). 

Aside from the recipe, here are some other options you can choose from if some ingredients are not available. You can alternatively use bacon, vienna sausage or regular hotdog, baby corns, dumplings, bok choi, spring onions, parsely, fish cake, carrots, boiled eggs. 

Where to buy the korean ingredients listed in the recipe?

For the korean spices like gochujang paste, gochujaru and mirin.. you can purchase it at the supermarket (international section) or purchase it for cash on delivery at Lazada or Shopee. 

For the fresh ingredients you can purchase it at Facebook – “Market Section” (like the rice cake, tteokbokki, enoki mushrooms, oyster mushrooms).

For the broth: Your easy shortcut is to use the seasoning of the the korean ramen noodles you are going to use.

Budae Jjigae (Korean Army Stew) 


Main Soup:
1 litre stock/broth (pork ribs or use chicken broth) 
1 can SPAM, thinly sliced
4 cocktail Frankfurt sausage, thinly & diagonally sliced 
1 block tokwa or tofu, cubed (about 1.5cm, ½ inch thickness)
3 cups enoki mushrooms, base stem removed & stems separated (optional) 
2 cups king oyster mushrooms, thinly sliced lengthwise) 
1 cup shiitake mushroom caps, thinly sliced (optional) 
½ cup Kimchi, bite size

½ cup Korean rice cakes (the log shape or flat shape) 
2 packs instant ramen noodles (or shin ramyun noodles) 
½ cup green onions, thinly & diagonally sliced
2-3 slices of cheddar cheese (the thin slices of cheese used in burgers) 

For the Sauce: (Combine in a separate bowl) 
2 Tbsp Korean chili flakes (Gochugaru)
2 Tbsp rice wine (mirin)
1 Tbsp soy sauce
1 Tbsp minced garlic
½ Tbsp sugar
½ Tbsp Korean chili paste(Gochujang)
ground black pepper


1. Prepare all the main ingredients in a pot. Neatly arrange around the sides. (except for noodles, rice cake, green onions and cheese). 

2. Place the sauce in the center of pot. Pour in the broth, in the rim side of the pot. Cover pot and bring it to a boil  medium-high heat for about 6-8 mins.

3. Add all other ingredients, instant ramen noodles, rice cakes, green onion or leafy vegetable and cheese on top. 

4. Let it boil and simmer uncovered until the noodles are cooked for about 2-3 mins. 

5. Serve it hot and enjoy with steamed rice Samgyupsal, Korean Fried Chicken and other favorite korean side dish. Enjoy!

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Credits: Sean Lee and Korean Travel

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