30-Minute Korean Army Stew (Budae Jjigae)
Korean Army Stew, or budae jjigae, is a spicy, savory one-pot meal that blends Korean pantry staples with American processed ingredients. It comes together in about half an hour and tastes like you ordered takeout.
The broth is fiery and tangy from kimchi and gochujang, while Spam, sausages, and instant ramen soak up every bit of flavor. I turn to it on busy weeknights when I want something bold and satisfying without a lot of cleanup.
Why This Stew Works
The magic is in the contrast. You get the sharp, fermented bite of kimchi against the salty richness of Spam, all swimming in a broth that is deeply savory from gochujang. It is not fancy food, and that is exactly the point.
Every spoonful gives you something different: a chewy rice cake, a tender noodle, or a chunk of sausage. It is the kind of comfort food that feels like a discovery the first time, then turns into a regular rotation meal.
Ingredients
- 1 tbsp vegetable oil: any neutral oil works
- 1/2 medium onion, sliced: yellow or white
- 2 cloves garlic, minced
- 1 cup well-fermented kimchi, roughly chopped: use the sour stuff for more depth
- 2 tbsp gochujang: Korean chili paste
- 1 tbsp gochugaru: Korean chili flakes, adjust for heat
- 1 tbsp sugar: balances the salt and heat
- 2 tbsp soy sauce: regular, not dark
- 4 cups water: or unsalted anchovy stock if you have it
- 1 can (8.3 oz) baked beans: do not drain, the sauce thickens the broth
- 1 can (12 oz) Spam: cut into 1/2-inch slices
- 6 cocktail sausages: little smokies or any small sausage
- 2 packs instant ramen noodles: discard the seasoning packets or save for another use
- 2 slices American cheese: optional, but classic
- 2 green onions, sliced: for garnish
Variations / Substitutions
- Spam swap: diced ham, bacon, or extra-firm tofu work; the stew loses some of its signature saltiness without the Spam.
- No sausages: use sliced hot dogs or skip them entirely.
- Cheese alternative: mozzarella melts well, or leave it out for a cleaner broth.
- Rice cakes: add a handful of tteok (cylinder rice cakes) in the last 3 minutes of cooking for extra chew.
For another one-pot Korean meal, try kimchi jjigae.
How to Make Korean Army Stew
Step 1: Sear the Aromatics and Start the Broth
Set a large shallow pot or Dutch oven over medium heat. Add the 1 tablespoon vegetable oil and let it shimmer for 30 seconds, then toss in the sliced onion, 2 cloves minced garlic, and the cup of chopped kimchi. Stir in the 2 tablespoons gochujang, 1 tablespoon gochugaru, 1 tablespoon sugar, and 2 tablespoons soy sauce. Cook everything together until the kimchi softens and the gochujang darkens a shade, about 3 to 4 minutes.
You will smell the paste toasting and the kimchi mellowing out. Once the bottom of the pot looks glossy and the onion is starting to turn translucent, pour in the 4 cups of water and the entire can of baked beans, liquid and all. Raise the heat to high and bring it to a boil, then immediately reduce to a steady simmer.
Step 2: Layer in the Meats
Arrange the sliced Spam and cocktail sausages on top of the broth, nudging them so they mostly submerge. Let them simmer gently for 5 minutes without stirring much. The meats will heat through and release a little fat into the stew, making the broth taste even richer.
You will see the broth take on a deeper, burnt orange color as it bubbles. The Spam keeps its shape but soaks up the surrounding tangy, spicy liquid, so every piece packs a punch.
Step 3: Drop in the Ramen and Cheese
Break the 2 ramen cakes in half and place them directly onto the surface of the stew. Lay the 2 slices of American cheese on top of the noodles. Cook, uncovered, for 3 to 4 minutes, until the noodles are tender and the cheese melts into a glossy, soft layer.
The ramen absorbs a ton of broth and practically cooks itself while you wait. If you want the cheese mixed throughout, give it a gentle stir with chopsticks, but leaving it puddled on top makes a dramatic finish.
Step 4: Top with Green Onions and Serve
Scatter the sliced green onions over the stew and carry the whole pot straight to the table. Ladle it into bowls, making sure each serving gets a little bit of everything: Spam, sausage, noodles, and plenty of broth. Eat it immediately while the cheese is still gooey and the noodles are at their best.
A Few Tips Before You Start
- Prep every ingredient before you turn on the stove. Once the pot is hot, the cooking moves fast and you will not want to stop to chop.
- Use well-fermented, sour kimchi for the deepest flavor. Fresher, mild kimchi makes the broth taste thinner and less complex.
- The canned baked beans are not optional in this dish. They add a signature sweetness and help thicken the broth without any extra steps.
- If you add rice cakes, drop them in during the last minute or two of simmering so they stay chewy, never mushy.
Storing Leftover Army Stew
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Expect the noodles to soak up most of the broth as it sits.
- Reheating: Reheat gently on the stovetop with a splash of water to loosen everything back up. The flavors often taste even better the next day.
What To Serve With Army Stew
A bowl of hot steamed white rice is non-negotiable; it soaks up the spicy broth and makes the whole meal feel more complete. For something crunchy, add a quick cucumber pickle or a small side of cold, crisp lettuce wraps to balance the heat. A cold beer or a shot of soju rounds out the meal like a night at a Korean pocha.
Frequently Asked Questions
Can I make it less spicy?
Yes. Reduce the gochugaru to 1 teaspoon and use a mild gochujang. The stew will still be deeply savory and tangy.
Can I use fresh noodles instead of instant ramen?
Absolutely. Fresh or dried wheat noodles work well; just cook them separately or adjust the broth time since they need longer to soften. Add a pinch of salt or a splash of soy sauce to make up for the missing seasoning packet.
My stew turned out too salty. How do I fix it?
Dilute the broth with a half cup of hot water or unsalted broth, stir, and taste again. A small extra pinch of sugar can also help round out the saltiness.
Can I throw in extra vegetables?
Yes. Sliced mushrooms, zucchini coins, or chopped cabbage cook down beautifully. Add them at the same time as the kimchi so they have time to soften.
Army Stew (Budae Jjigae) Recipe
Ingredients
Method
- Heat oil in a large pot over medium heat. Add onion, garlic, kimchi, gochujang, gochugaru, sugar, and soy sauce. Cook 3 to 4 minutes until fragrant. Pour in water and baked beans, bring to a boil, then reduce to a simmer.
- Arrange Spam slices and sausages in the broth and simmer 5 minutes.
- Break ramen cakes in half and place on top, then lay cheese slices over the noodles. Cook 3 to 4 minutes until noodles soften and cheese melts.
- Top with green onions and serve immediately from the pot.
