During my college days, my friends and I would find ourselves at some Korean bar almost every weekend (and some weekdays). Soju was the only alcohol on the menu but the prices were cheap and the food always hit the spot. I haven’t been to a Korean bar in ages but I was recently reminded of how good Korean bar food is. Whenever we went, my friends and I would always order budae jjigae, also known as Korean army base stew. The stew is a hodgepodge of ingredients from spam to ramen noodles to kimchi and it’s oh so delicious!
budae jjigae budae jjigae

Serves 4

172

Budae jjigae

45 minTotal Time

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Ingredients

    Dashi broth
  • 3 dried shiitake mushrooms
  • 1 3x3 inch dried kelp piece
  • 1/2 onion, peeled, left whole
  • 2 garlic cloves, whole
  • 1 tbsp dried shrimp
  • 5 dried anchovies, guts removed
  • 6 cups water
  • Stew
  • 1/2 onion, sliced
  • 1 carrot, sliced on a bias
  • 2 cloves garlic, minced
  • 1/2 can spam, sliced
  • 4 ounces pork belly, cut into 1 1/2 inch pieces
  • 1 cup kimchi, chopped
  • 4 ounces tofu, sliced
  • 1 cup rice cakes, fresh
  • 1 package instant ramen noodles
  • Seasoning spice
  • 2 tbsp Korean red chili powder (gochugaru)
  • 1 tbsp Korean red chili paste (gochujang)
  • 1 tbsp soy sauce
  • 1 tbsp rice wine

Instructions

  1. Prepare dashi broth. Combine all ingredients from dried mushrooms to water in a medium stockpot. Bring to a boil over high heat. Reduce to a simmer and cook for 20 minutes. Remove from heat and strain stock, discarding ingredients.
  2. Heat wide pot over medium-high heat. Add 1 tbsp oil and saute onion, carrot, and garlic. Cook until onions have softened, about 3-4 minutes. Arrange the spam, pork belly, kimchi, tofu and rice cakes in the pot. Pour in the dashi broth and bring to a boil.
  3. Mix together the seasoning spice from the red chili powder to the rice wine. Add to the soup and mix together. Reduce heat to a simmer and cook for another 5 minutes.
  4. Add the ramen noodles and cook until done about 2-3 minutes. Remove from heat and serve.
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**Helpful tips and common mistakes

Budae jjigae is a poor man’s soup. Army men gathered leftover ingredients from the kitchen and put together a dish, hence the name Korean army base stew. Budae jjigae has since gained popularity and is now served at many Korean bars and restaurants. There are many different variations, some including rice cakes, others with hot dogs and some even with cheese, but this recipe is a combination of my favorite ingredients.

Start by creating a flavorful broth as the base for the stew. Dashi is a Japanese stock used in many Korean soups and stews. If you can’t find all of the ingredients, you can also purchase dashi stock powder. The powder is similar to chicken bouillon; simply add water and you’re good to go.

While the dashi is simmering, saute the vegetables. Most people let the ingredients simmer in the broth but I like to saute the onions, carrots, and garlic to add more flavor to the stew. Add the remaining ingredients along with the dash and bring to a boil.

If fresh rice cakes aren’t available, purchase the frozen package. Just make sure to soak the frozen rice cakes in room temperature water for 30 minutes before cooking.budae jjigae Season the budae jjiage with Korean chili paste (gochujang), soy sauce, Korean chili flakes (gochugaru), and rice wine. Add more or less of the chili paste and flakes depending on how spicy you want your stew. Finish the stew with some instant ramen noodles. budae jjigae Serve the budae jjiage straight from the pot to the table. Rather then portioning the bowls, tet the diners scoop out the soup themselves. This way that they can pick and choose which fillings they prefer. Great for drinking, the day after drinking, or just a sober night of fun!budae jjigae

 

 

Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.

 

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