Budae Jjigae (Korean Army Stew Hotpot) – Spicy, Savory & Loaded with Flavor

Budae Jjigae, also known as Korean Army Stew, is a fiery, flavorful, and wildly comforting hotpot that brings together Korean spices with American pantry staples like hot dogs, Spam, baked beans, and instant noodles. Originally born out of resourcefulness during the Korean War, this dish has become a beloved classic in Korean cuisine—both a symbol of survival and now a social dining experience full of bold umami flavors.

At its core, Budae Jjigae is all about building a shared pot of spicy, savory broth filled with layers of meats, vegetables, and noodles. It’s perfect for gatherings, hangouts, or cozy nights where you want something hot, hearty, and exciting.

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Ingredients Overview

This dish is all about contrast—traditional Korean flavors meeting Western ingredients. Let’s break it down:

Proteins

• Spam or canned ham: Salty, fatty, and iconic in this dish.

• Hot dogs or sausages: Sliced diagonally; add chew and nostalgic flavor.

• Ground beef or pork (optional): Adds depth and texture.

• Tofu (firm or medium): Soaks up broth, balances saltiness.

Vegetables

• Kimchi (fermented): Adds tangy heat and umami.

• Onions: For sweetness and body.

• Green onions: For aroma and garnish.

• Garlic: A must-have in Korean cooking.

• Mushrooms (enoki, shiitake, oyster): Bring earthiness and texture.

• Napa cabbage or bok choy: Optional, for volume and freshness.

Broth & Base

• Anchovy or chicken broth: Traditional base; water works in a pinch if you use enough flavorings.

• Gochujang (Korean chili paste): Sweet, spicy, and smoky depth.

• Gochugaru (Korean red pepper flakes): For extra kick.

• Soy sauce & sesame oil: Add body and richness.

• Sugar or mirin: Balances salt and spice.

Carbs & Extras

• Instant ramen noodles: Classic! Add toward the end.

• Baked beans (yes, really): A sweet-savory curveball that works.

• Rice cakes (tteok): Chewy Korean cylinders that soak up broth.

• American cheese (optional): A melty topping that’s more traditional than you’d think.

• Cooked white rice: Often served alongside.

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Step-by-Step Instructions

1. Prep the Ingredients

Slice Spam, hot dogs, tofu, mushrooms, and green onions. Chop kimchi and onion. Rinse tteok (rice cakes) if using. Arrange all ingredients on a large plate or tray for easy assembly.

2. Make the Spicy Sauce Base

In a small bowl, mix:

• 2 tbsp gochujang

• 1 tbsp gochugaru

• 1 tbsp soy sauce

• 1 tsp sugar or mirin

• 2 minced garlic cloves

• 1 tsp sesame oil

Set aside. This will season the broth.

3. Assemble the Hotpot

In a wide, shallow pot or skillet (preferably nonstick or enameled), layer:

• Onion slices

• Kimchi

• Spam and hot dogs

• Tofu

• Mushrooms

• A scoop of baked beans

• Ground meat (if using)

• Tteok and ramen (add noodles later if you want them al dente)

Dollop the spicy sauce in the center.

4. Add Broth

Pour in 3–4 cups of anchovy or chicken broth, just enough to mostly cover the ingredients. Don’t overfill—noodles and tofu will release moisture too.

5. Simmer the Stew

Bring to a boil over medium-high heat. Once bubbling, reduce to medium and simmer for 10–15 minutes. Skim foam if needed. Gently stir in the sauce.

6. Add Ramen & Cheese

Add instant noodles directly into the bubbling stew and cook 2–3 minutes until tender. Lay a slice or two of American cheese on top if using and let it melt into the broth.

7. Garnish & Serve

Top with chopped green onions and serve the hotpot directly from the center of the table. Let everyone scoop into their bowls or eat straight from the pot, Korean-style.

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Tips, Variations & Substitutions

Tips for Success

• Balance salty and spicy: Spam and hot dogs are salty—taste before adding extra salt or soy sauce.

• Use aged kimchi: Fermented, sour kimchi gives better depth.

• Layer ingredients smartly: Put tougher veggies at the bottom and delicate ones (mushrooms, tofu) on top.

Variations

• Seafood version: Add shrimp, mussels, or squid for a seafood-forward stew.

• Vegetarian version: Use vegetarian kimchi, tofu, mushrooms, and veggie broth. Omit meats and replace Spam with marinated tofu.

• Cheesy Budae: Add shredded mozzarella or sliced American cheese for a creamy finish.

Ingredient Swaps

• No gochujang? Use sriracha + miso paste + sugar as a makeshift substitute.

• No Spam? Use thick-cut ham or turkey sausage.

• No baked beans? Try corn, sweet potato cubes, or omit entirely.

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Serving Ideas & Occasions

Group Dining

Budae Jjigae is meant for sharing—perfect for dinner parties, potlucks, or weekend gatherings. Set the pot in the center and let everyone dig in.

Cold Weather Comfort

This dish is especially warming during winter, with its spicy broth and hearty mix of carbs, protein, and umami-rich ingredients.

Leftover Hero

Store leftover stew in the fridge. Reheat with a splash of broth or water. The flavors deepen overnight.

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Nutritional & Health Notes

This dish is indulgent, hearty, and full of protein—but it can be balanced with leaner ingredients and veggie-heavy variations.

Estimated Nutrition (per serving with Spam, hot dogs, tofu, and noodles)

• Calories: ~600–750

• Protein: ~30g

• Carbs: ~45g

• Fat: ~40g

• Sodium: High—adjust seasoning and broth accordingly

Health Tips

• Use low-sodium broth or dilute with water

• Choose low-fat Spam or lean sausages

• Add more vegetables like spinach, cabbage, or zucchini for fiber and bulk

• Opt for brown rice noodles or glass noodles instead of instant ramen

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Frequently Asked Questions (FAQ)

1. Is Budae Jjigae spicy?

Yes, traditionally—but the heat is adjustable. Use less gochujang and skip gochugaru if you want it milder.

2. Do I need a special hotpot stove?

No! You can cook it on a regular stove and serve from the pot. If you have a portable burner or induction cooker, it’s more interactive for group dining.

3. Can I make it ahead of time?

Yes. Prep and assemble ingredients ahead, store covered in the fridge, and cook when ready to serve. Leftovers also reheat well.

4. What kind of cheese is traditional?

Surprisingly, American cheese slices are very common in Budae Jjigae, melting into the broth for a creamy contrast.

5. Is it okay to use canned baked beans?

Yes—and they’re traditional! The sweetness cuts through the spice and salt.

6. Can I skip the Spam or hot dogs?

Of course. Add more tofu, mushrooms, or ground meat instead.

7. What can I serve on the side?

• Steamed white rice

• Kimchi or banchan (Korean side dishes)

• Pickled radish or cucumber salad

• Soju or makgeolli (Korean rice wine)

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  Budae Jjigae (Korean Army Stew Hotpot) – Spicy, Savory & Loaded with Flavor

  

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  Budae Jjigae (Korean Army Stew) is a spicy, savory hotpot made with Spam, sausages, kimchi, and ramen noodles simmered in a bold gochujang broth. A crowd-pleasing comfort dish perfect for group meals!

  • Author: Maya Lawson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30minutes
  • Yield: 4–6 servings 1x

  Ingredients

  Scale 1x2x3x

  • 1 cup aged kimchi, chopped

  • 1 cup Spam, sliced

  • 2–3 hot dogs, sliced

  • ½ block firm tofu, sliced

  • ½ onion, sliced

  • 2 green onions, chopped

  • 1 cup mushrooms (enoki or shiitake)

  • ¼ cup baked beans

  • 1 pack instant ramen noodles

  • 3 cups anchovy or chicken broth

  • 1 tsp sesame oil

  • 1 slice American cheese (optional)

  Sauce:

  • 2 tbsp gochujang

  • 1 tbsp gochugaru

  • 1 tbsp soy sauce

  • 1 tsp sugar

  • 2 garlic cloves, minced

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  Instructions

  • Arrange ingredients in a wide pot: kimchi, Spam, hot dogs, tofu, mushrooms, onion, and beans.

  • Mix sauce ingredients in a small bowl and dollop in the center.

  • Pour broth over until just covered. Bring to boil, then simmer 15 minutes.

  • Add ramen noodles and cook 2–3 mins.

  • Top with cheese and green onions. Serve hot from the pot.