Budae Jjigae

Korean Army Stew with a Twist – Spam, Ramen, and Umami Magic

To be honest, I didn’t grow up eating Korean Army Stew (budae jjigae) that often. I only really had it occasionally during school lunches, and even then, I didn’t pay much attention to it. It was just another spicy stew at the time.

But after I moved to the U.S., one of my friends - who was super curious about Korean food - asked me if I could make budae jjigae for them. At first, I hesitated. I wasn’t sure I could recreate it properly, especially since Korean-style sausages are hard to find here.

Still, I decided to give it a try - with a twist.

Instead of going all out, I kept it really simple: just Spam, tofu, small scoop of baked beans for that nostalgic budae jjigae touch, and a pasta. Usually, instant ramyun noodles should be in the Budae Jjigae, but we didn’t have the instant ramyun noodle at the moment, so we tried with our left over pasta. Haha, I’m pretty sure not many of Korean people have tried this before.

And guess what? I fell in love with it. The flavors were bold, spicy, and savory, with just the right amount of richness and umami.

Now, it’s one of my go-to comfort meals. Whether it’s a quick dinner idea or a weekend lunch, budae jjigae always hits the spot - especially when paired with a bowl of steaming white rice. And the best part? It’s incredibly easy to make, and you can always modify it depending on what you have in the fridge.

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Ingredients

Here’s what you’ll need to make this easy Korean recipe:

• You can add toppings as much as you want!*

• Spam, sliced
• Green onion, sliced
• Tofu, firm or soft, cubed
• Ramyun noodles (instant noodles) (we used pasta 😭)
• Onion, thinly sliced
• Baked beans – just a couple spoonfuls!

Optional but delicious:

• Rice cakes (tteok)
• Mushrooms, enoki or shiitake
• Kimchi, for extra depth
• American cheese, melted on top

📌 This sauce brings everything together. It’s spicy, savory, and packed with umami flavor. You can always adjust the spice level by reducing the chili flakes or adding a bit of sugar for balance.

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Sauce Mix

• 1 tbsp gochujang (Korean red pepper paste)
• 1 tbsp gochugaru (Korean chili flakes)
• 1 tbsp soy sauce
• 1 tbsp minced garlic
• A pinch of black pepper

How to Make it

1. Prep the ingredients

Start by cutting the Spam and tofu into bite-sized cubes. You want them to be similar in size so they cook evenly and look nice in the pot. Then, thinly slice the onion and green onion.

If you’re using rice cakes, make sure to soak them in warm water for about 10 minutes beforehand. This helps them soften and cook faster in the broth.

2. Build the base

In a shallow pot or a deep pan, arrange all the solid ingredients:

• Spam
• Tofu
• Onion
• Green onion
• A small scoop of baked beans

Yes, I know the baked beans sound odd - but trust me, they add a subtle sweetness and richness that makes the stew taste more authentic. It’s a flavor that takes you straight to Korean military base town vibes.

Also, It is the point of the Korean Army Stew

3. Add the sauce

Mix all the sauce ingredients in a small bowl until it becomes a thick red paste. Pour it into the center of the pot, right on top of the other ingredients.

Then, pour in about 2 cups of water or anchovy broth - just enough to cover the ingredients. If you want a richer taste, try using unsalted chicken broth or Korean soup stock.

4. Let it simmer

Turn the heat to medium-high and let the stew come to a boil. As it cooks, the sauce will melt into the broth, creating that signature thick and spicy base. Let it simmer for 5–7 minutes so the

5. Add ramen and rice cakes - highly recommended

Once everything is bubbling and smelling amazing, add your noodles. They’ll cook in just 2–3 minutes. Toss in your rice cakes if you have. They’ll soak up the spicy broth and add a chewy texture that makes every bite more satisfying.

6. Serve and enjoy!

That’s it! Serve your budae jjigae piping hot with a bowl of white rice. If you like, you can top it off with a slice of American cheese for that classic, creamy finish - it melts into the broth and takes everything to the next level.

If you’re serving a group, you can even bring the pot to the table and let everyone scoop their own portions. It’s a fun and interactive way to enjoy this bold, hearty stew.

Tips & Variations

• Vegetarian version: Replace Spam with mushrooms and add tofu, kimchi, and veggie broth.
• Richer broth: Use anchovy-kelp stock or beef broth instead of water.
• Add-ins: Try dumplings (mandu), sweet corn, or shredded cabbage for extra texture.
• Cheese: One slice of American cheese on top = instant comfort!

Don’t be afraid to experiment - budae jjigae is all about mixing and matching. That’s what makes it such a fun and versatile dish!

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Before making it myself, I always thought budae jjigae would be complicated or require special ingredients. But honestly? It’s super easy, takes about 20 minutes, and is endlessly adaptable depending on what you have in the fridge.

This is one of those one-pot meals that feels like comfort in a bowl. The spicy broth, the chewy ramen, the soft tofu, the salty spam - it all comes together in the most satisfying way. And when eaten with plain white rice, it becomes a truly filling and comforting Korean dinner idea or lazy weekend lunch.

Even if you’re not a huge fan of spicy food, you can still enjoy this stew by adjusting the heat level. It’s a forgiving recipe, and that’s part of its charm.

Whether you’re cooking for yourself or feeding a group of friends, this army stew will bring everyone to the table - hungry and happy.