Budae Jjugae is a classic. It’s great for a night of drinking, and it’s super easy to make as long as you have access to an Asian market.
Budae Jjigae roughly translates to Army Base Stew. It became popular following the Korean War when western rations were added into more traditional Korean soup; resulting in all the salty, savory goodness you can imagine.
I first enjoyed this stew over many Soju at Pocha 32, which I miss more than ever these (COVID) days. This recipe is my first attempt, feel free to experiment.
Serves 2-4
Ingredients
For Sauce
- 2 Tbsp gochugaru (Korean red pepper flakes)
- 1 Tbsp mild gochujang
- 1 Tbsp soy sauce
- 2 tsp fish sauce
- 2 tsp rice wine (I was out, so I used dry vermouth)
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 3 Tbsp water
- 4 cloves garlic, minced
For Stew
- 2 packets ramen of your choice (not spicy, this will already be spicy enough)
- 1 cup kimchi, chopped (roughly 1/4 head of cabbage)
- 2 oz rice cake slices (optional)
- 1/2 can of spam, sliced (I went with the garlic flavor, yum)
- 4 hotdogs (and/or) Asian sausages, sliced
- 1/2 package of firm tofu, sliced
- 1/2 package of enoki mushroom, stems trimmed and separated
- 2-3 green onions, sliced thin
- 2 slices American Cheese
Other ingredients, which I didn’t have on hand
- Kielbasa, sliced
- Small can of baked beans (very traditional)
- Glass noodles (for extra noodle)
- Slices Zucchini
Step 1: Combine all sauce ingredients in a small bowl and whisk to combine.
Step 2: In a wide, shallow soup pot arrange the following in a nice-to-look-at fashion on the stove or on a tabletop burner if you have one.
- The contents of both ramen seasoning packets, spread evenly along the bottom of the pot
- Chopped Kimchi, piled in the center of the pot
- Rice Cake in a circle around Kimchi
- Alternating spam, hotdog and tofu slices along the outside
- Enoki mushrooms and green onion on top
- Pour sauce from step 1 in the middle of pot, on top of the kimchi
- Cover with roughly 4 cups tap water until all veg and meat are just submerged
- Place 2 slices of American Cheese right on top
Step 3: Turn on burner and bring it to a boil. You can cover with a lid to get it started faster, but make sure to uncover once it’s boiling away.
Boil for 5 minutes on high, then break both ramen noodles in half and add into the broth.
Boil 3 more minutes, stir and serve.
Traditionally, you can start eating before adding the noodles, leaving the soup on low. The noodles make a nice second course if you want to eat it in parts.
If you leave the soup on low, just make sure to add more water as needed – the soup will start to cook down and dry out otherwise.