Korean Army Stew (Budae Jjigae)
Born from post-war resourcefulness, this hearty Korean stew combines American pantry staples like spam and baked beans with fiery Korean flavors. It’s fun, communal, and comforting.
Ingredients
- 1 can (12 oz) Spam, sliced
- 4 hot dogs or sausages, sliced on the diagonal
- 1 package (8 oz) instant ramen noodles (seasoning packet discarded)
- 1 can (15 oz) baked beans
- 1 cup kimchi, chopped
- 4 oz (115g) rice cakes (tteok), soaked in water if dried
- 2 cups chicken or anchovy broth
- 2 tablespoons gochugaru (Korean red pepper flakes)
- 1 tablespoon gochujang
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 2 slices American cheese
- 2 scallions, sliced
- 1 cup enoki or other mushrooms (optional)
Instructions
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1
Arrange Spam, hot dogs, kimchi, baked beans, and rice cakes in neat sections in a large, wide pot or Korean earthenware pot.
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2
Mix broth with gochugaru, gochujang, garlic, and soy sauce. Pour over the arranged ingredients.
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3
Bring to a boil over medium-high heat. Let simmer for 10 minutes until rice cakes are soft and everything is heated through.
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4
Add ramen noodles and mushrooms. Cook for 3 minutes until noodles are tender. Lay cheese slices on top and let them melt.
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5
Garnish with scallions. Serve the pot in the center of the table with individual bowls of rice. Everyone eats directly from the communal pot.
