Korean Army Base Stew

Korean Army Stew, or budae jjigae, came out of necessity. After the Korean War, food was scarce, and people made do with what was available near U.S. military bases. They used canned meats, processed cheese, instant noodles & mixed them with traditional Korean ingredients such as gochujang, kimchi, and broth to create something delicious. What started as survival food has slowly become something else entirely. Today, this stew is comfort food. It’s shared at tables with friends, simmering in the middle, meant to be eaten together. It represents resilience, adaptability, and the way people turn limited resources into something sustaining. This is the version I make now, not out of scarcity, but out of respect for a dish that reminds us how food can hold history, care, and connection all in one pot. This comforting one pot meal is now an incredibly popular Korean street food! I love it because you can make it by using pretty much anything you have in your kitchen. This is one of my favorite stews to make when I want something quick, easy and comforting. All of my favorite ingredients are at my local Korean market. I stock up monthly on fish cakes, rice cake, kimchi, etc. for moments like this!!

I love how this stew is a reminder that you can use what you have at the time to make something beautiful.

Korean Army Stew (Budae Jjigae)

This stew is meant to be shared, simmered in one pot, and adjusted as you go. Don’t stress about perfection, it’s forgiving by design.

Ingredients

For the sauce

• 2 tablespoons gochujang

• 2 tablespoons soy sauce

• 2 tablespoons mirin

• 2 tablespoons gochugaru

• 1 tablespoon fish sauce

• 2 teaspoons granulated sugar

• 1 ramen seasoning packet

• 4 cloves garlic, grated

For the stew

• 1 cup rice cakes (sliced oval coins, fresh or frozen)

• 2 green onions, sliced

• ½ cup kimchi

• ½ cup napa cabbage or green cabbage

• 8 ounces Snow White mushrooms

• 1 (4.6-ounce) can Vienna sausages, drained

• 1 (12-ounce) can Spam, sliced

• 12 ounces firm tofu, drained and sliced

• Fish cakes of your choice (how ever much you’d like)

• Thinly sliced ribeye (optional)

• 6 cups chicken broth

• 1 pack of ramen noodles

• 1–2 slices American cheese

To serve

• 3 cups steamed rice

Instructions

1. Make the sauce
   In a small bowl, mix together the gochujang, soy sauce, mirin, gochugaru, fish sauce, sugar, ramen seasoning packet, and grated garlic. Set aside.

2. Assemble the pot
   In a wide pot or shallow Dutch oven, arrange the rice cakes, green onions, kimchi, cabbage, mushrooms, Vienna sausages, Spam, tofu, and ribeye (if using). You don’t need to mix, layering is traditional.

3. Add broth and sauce
   Pour in the chicken broth, then spoon the sauce over the top. Bring to a gentle boil over medium heat.

4. Simmer
   Let the stew simmer for 10–15 minutes, until the vegetables soften and everything is heated through. Gently stir to combine once things loosen up.

5. Add ramen
   Nestle the ramen noodles into the broth and cook for 3–4 minutes, just until tender.

6. Finish with cheese
   Lay the American cheese slices over the top and let them melt into the stew.

7. Serve
   Serve hot, straight from the pot, with steamed rice on the side. Scoop rice into bowls and spoon the stew over it, or enjoy them separately.

A Recipe by Madeline May

Korean Army Stew (Budae Jjigae)

Dinner • Korean-Inspired • One Pot

Prep

20 mins

Cook

25 mins

Total

45 mins

Yield

4–6 servings

Category

Dinner

Difficulty

Easy

A hearty, shareable one-pot stew filled with rice cakes, kimchi, mushrooms, sausages, tofu, ramen, and a spicy-savory broth. It is flexible, comforting, and easy to adjust as it cooks.

Ingredients

For the Sauce

• 2 tablespoons gochujang
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 2 tablespoons gochugaru
• 1 tablespoon fish sauce
• 2 teaspoons granulated sugar
• 1 ramen seasoning packet
• 4 garlic cloves, grated

For the Stew

• 1 cup sliced rice cakes, fresh or frozen
• 2 green onions, sliced
• 1/2 cup kimchi
• 1/2 cup chopped napa cabbage or green cabbage
• 8 ounces Snow White mushrooms
• 1 (4.6-ounce) can Vienna sausages, drained
• 1 (12-ounce) can Spam, sliced
• 12 ounces firm tofu, drained and sliced
• Fish cakes of your choice, as much as desired
• Thinly sliced ribeye, optional
• 6 cups chicken broth
• 1 package ramen noodles
• 1–2 slices American cheese

For Serving

• 3 cups steamed rice

Instructions

1. Make the sauce In a small bowl, stir together the gochujang, soy sauce, mirin, gochugaru, fish sauce, sugar, ramen seasoning, and grated garlic. Set aside.
2. Assemble the pot Arrange the rice cakes, green onions, kimchi, cabbage, mushrooms, Vienna sausages, Spam, tofu, fish cakes, and ribeye, if using, in a wide pot or shallow Dutch oven. There is no need to stir yet.
3. Add the broth and sauce Pour in the chicken broth, then spoon the prepared sauce evenly over the top. Bring to a gentle boil over medium heat.
4. Simmer Cook for 10–15 minutes, until the vegetables soften and everything is heated through. Gently stir once the ingredients begin to loosen.
5. Add the ramen Nestle the ramen noodles into the broth and cook for 3–4 minutes, just until tender.
6. Finish with cheese Lay the American cheese slices over the top and let them melt into the hot stew.
7. Serve Serve hot directly from the pot with steamed rice on the side. Spoon the stew over the rice or enjoy them separately.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. The noodles and rice cakes will continue absorbing broth, so add extra broth when reheating.

Make Ahead

Mix the sauce and prepare the vegetables, tofu, and meats up to 1 day ahead. Store them separately, then assemble and cook the stew just before serving.

A Note from Madeline May

This stew is meant to be adjusted as it cooks. Add more broth if it becomes too thick, or stir in additional gochugaru for more heat.

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A Recipe by Madeline May • madelinemayco.com

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