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Korean army stew in a pan with noodles, cheese, spring onions and sesame seeds to finish.

Korean Army Stew (Budae Jjigae)

Korean Army Stew (Budae Jjigae) is a bold, spicy, and ultra-comforting hotpot with East meets West ingredients. Born from post-war ingenuity, this stew is the ultimate fusion of savoury, spicy, and umami.
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Total Time 20 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 490
Ingredients Equipment Method

Ingredients
  

Stew Base
  • 1 tablespoon gochujang
  • 1 tablespoon doenjang
  • 2 tablespoons garlic finely chopped
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon sugar
  • 1 tablespoon gochugaru or mild pepper flakes
  • 1 tablespoon sesame seeds
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
For the Stew
  • 2 cups mushrooms any variety
  • 2-3 sausages frankfurters or any other variety
  • 4-5 slices of spam or ham
  • 1 onion chopped
  • ¼ cup spring onions
  • ½ cup shredded cabbage
  • ¼ cup kimchi
  • 100 grams soft tofu
  • 2 slices of cheese singles
  • 1 cake of instant noodles reserve the seasoning packet for another dish
  • 2 whole eggs
  • 1 litre stock any variety

Equipment

  • wide bottomed pan or pot

Method
 

  1. Combine all the stew base ingredients.
  2. In a wide bottomed pan or pot arrange all the vegetables, kimchi, meats and tofu. Do not add the instant noodles, cheese and eggs just yet.
  3. Add the stew base mixture to the middle of the pot and add 1 litre stock on top.
  4. Cover the pot and turn it to medium heat.
  5. Once it comes to a boil, stir the ingredients and add 1 cake of instant noodles on top. Put the lid back on.
  6. After 2 minutes, take the lid off, and add 2 slices of cheese singles and crack 2 eggs into the stew. Turn the heat to low and cover, let it cook for a further 5 minutes.
  7. To serve, mix well and optionally scoop into a bowl or serve directly from the pot for a traditional army-style experience