Budae jjigae came out of the tinned rations Korean cooks folded into kimchi stew after the war, and the combination stuck because it works: Spam and hot dogs for salt and fat, kimchi and gochujang for sour heat, and a slice of American cheese melted over the noodles at the end, which sounds odd on paper and is exactly why the broth ends up tasting as rich as a cheese sauce without any cream in the pot.

One-Pot Budae Jjigae (Korean Army Stew)

Scale

Method

Whisk the gochujang, gochugaru, soy sauce, sugar, garlic and stock together in the dutch oven until smooth.
2 min
Add the Spam, hot dogs, kimchi, onion, tofu and baked beans, arranging them around the pot rather than stirring, and bring to a simmer over medium-high heat.
8 min
Lower the heat slightly and simmer until the kimchi has softened and the broth has taken on its color, spooning broth over the ingredients occasionally.
7 min
Nestle the ramen blocks into the broth, pressing to submerge them, and cook until they loosen and the noodles are just tender.
4 min
Scatter the scallions over the top, lay the cheese slices over the noodles, cover for a minute so the cheese melts, then serve straight from the pot.
2 min

Substitutions

Spam — Thick-cut bacon, added with the hot dogs. It won't hold its shape the same way but carries the same salt and fat.
Hot dogs — Any beef or pork sausage, sliced.
Baked beans — A drained can of pinto beans. The baked beans are there mainly for background sweetness, which pinto beans won't add, so stir in an extra half teaspoon of sugar.
American cheese — A slice of mild cheddar. It melts less smoothly but still works.
Instant ramen noodles — Any thin fresh wheat noodles, added in the same window so they don't overcook.

Storing leftovers

Keeps three days in the fridge in a sealed container. The noodles keep absorbing broth overnight, so thin with a splash of stock when reheating over medium heat, and lay on a fresh slice of cheese rather than reheating the original — it won't re-melt as cleanly a second time.

Questions

Can I make it less spicy?

Cut the gochugaru in half and use a mild kimchi. The gochujang alone still gives background heat without much burn.

Do I need a Korean stew pot?

No. A dutch oven does the same job on the stove; the traditional ttukbaegi is mainly for serving at the table.

Why discard the ramen seasoning packet?

The broth is already seasoned by the gochujang, kimchi and stock, so the packet would push it too salty. Save it for instant noodles another day.

Can I add more vegetables?

Yes. Sliced mushrooms or a handful of chopped cabbage go in with the kimchi and simmer at the same rate.