Budae Jjigae Recipe: Korean Army Stew Hotpot With Kimchi, Ramen and Melted Cheese
A halal version of the bubbling army-base stew: beef luncheon meat, beef franks, shaved beef, tofu and rice cakes in a gochujang broth, cooked in one wide pan and served right from it at the table.
- 35 minutes, start to finish
- Sizes for 2, 4, 6 or 8
- Four heat levels
- Freezer-friendly base
This budae jjigae recipe makes Korean army stew the way it is eaten in Seoul: everything arranged in one wide pan, a red dollop of sauce in the middle, ramen added at the end and a slice of cheese melting on top.
Every ingredient here is halal. Beef luncheon meat and beef franks take the place of the original canned meats, alongside shaved beef, tofu, kimchi and rice cakes. One pan feeds 4 in about 35 minutes, and the recipe card scales it to 2, 6 or 8.
Quick answer
Budae jjigae is Korean army stew: luncheon meat, franks, kimchi, tofu and instant ramen simmered in a spicy gochujang broth under a slice of melted cheese.
For 4 people: arrange the halal meats, tofu, kimchi and rice cakes in a wide pan, add the sauce and 5 cups of stock, simmer 8 to 10 minutes, then cook 2 ramen blocks for 3 to 4 minutes. About 35 minutes.
The finished pan, straight from the stove: ramen and melting cheese in the middle, everything else in its own section.
Why This Korean Army Stew Works: One Pan, Layered Heat, Noodles Last
Korean cooking has plenty of great stews, from kimchi jjigae to soft tofu sundubu. Budae jjigae is the loud one: salty meats, sour kimchi, chewy noodles and melting cheese, all bubbling in one pan in the middle of the table.
One pan, no plating
Everything cooks together in a single wide pan that goes straight to the table. Nobody plates anything: each person ladles what they like into a small bowl.
Three layers of heat
Gochujang brings a sweet, rounded heat, gochugaru flakes a brighter one, and kimchi adds sour heat of its own. Together they build slowly rather than all at once.
Noodles at the very end
The ramen goes in for the last 3 to 4 minutes, so it soaks up the broth without going soft. Added early, it swells and clouds the pan.
Made for sharing
It is a gathering dish. The pan sits in the middle, the broth keeps bubbling, and everyone reaches in for a little more of what they like.
Let it look crowded. Budae jjigae puts canned meat beside mushrooms, kimchi beside cheese, and instant noodles on top of it all. That jumble is the point: each ingredient seasons the broth a little differently, which is why the last spoonfuls taste the deepest.
Budae Jjigae Recipe for 4: Halal Korean Army Stew, Step by Step
The card is set for 4 servings in one wide pan 10 to 12 inches across. Tap 2, 6 or 8 and every amount changes with it; 6 needs a larger pan, and 8 is two pans side by side.
Halal Budae Jjigae (Korean Army Stew)
Beef luncheon meat, beef franks, shaved beef, tofu, kimchi and rice cakes arranged in one wide pan, simmered in gochujang broth and finished with ramen and melted cheese. Tap a size and every amount updates.
How many servings?
Ingredients
The broth- 2½ cups5 cups7½ cups10 cups anchovy-kelp stock, or low-sodium beef or chicken broth
- up to ½ cupup to 1 cupup to 1½ cupsup to 2 cups extra stock or water, to top up with the noodles
- 2 tbsp¼ cup6 tbsp½ cup kimchi juice, from the jar
- 1 tbsp2 tbsp3 tbsp¼ cup gochugaru (Korean chili flakes)
- 1 tbsp2 tbsp3 tbsp¼ cup gochujang (Korean chili paste), halal-certified
- 1½ tsp1 tbsp1½ tbsp2 tbsp soy sauce
- 1½ tsp1 tbsp1½ tbsp2 tbsp minced garlic
- ½ tsp1 tsp1½ tsp2 tsp sugar
- a pinch¼ tspa generous ¼ tsp½ tsp ground black pepper
- ½ can (6 oz)1 can (12 oz)1½ cans (18 oz)2 cans (24 oz) canned halal beef (or chicken) luncheon meat, sliced ¼ inch thick
- 2468 halal beef franks, sliced on the bias
- ¼ lb½ lb¾ lb1 lb thin-sliced (shaved) halal beef brisket or ribeye
- 3½ oz7 oz (½ block)10½ oz14 oz (1 block) firm tofu, sliced ½ inch thick
- ¾ cup1½ cups2¼ cups3 cups sour, well-fermented napa cabbage kimchi, cut bite-size
- ½ cup1 cup1½ cups2 cups Korean rice cakes (tteok), soaked in warm water if hard
- ¼ cup½ cup¾ cup1 cup vegetarian baked beans
- ½ cup1 cup1½ cups2 cups enoki mushrooms, trimmed, or sliced shiitake
- ¼½¾1 yellow onion, sliced
- 2468 scallions, whites in 2-inch lengths, greens sliced
- 1234 plain instant ramen noodle blocks, seasoning packets thrown away
- 1234 slices American cheese
- steamed short-grain rice, to serve
Halal check: buy halal-certified luncheon meat, franks and beef, pick gochujang with a halal mark, use vegetarian baked beans and throw away the ramen seasoning packets, which can contain meat extracts. Serving 8? Divide everything between two pans.
Making the stock? For the 4-serving pan, simmer 6 cups water with 10 large dried anchovies (heads and dark guts removed) and a 4-inch square of dried kelp for 15 minutes, lifting the kelp out after 10. Strain. It makes about 5 cups and adds about 20 minutes.
Instructions
Mix the sauce
Stir the gochugaru, gochujang, soy sauce, garlic, sugar and black pepper into a thick paste. Slice everything for the pan before the heat goes on: once it boils, it moves fast.
Arrange the pan
Arrange the luncheon meat, franks, beef, tofu, kimchi, rice cakes, mushrooms, onion and scallion whites in sections, like spokes, in an 8- to 10-inch pana 10- to 12-inch pana 13- to 14-inch pantwo 10- to 12-inch pans, wide and shallow. Spoon the beans into one gap and the sauce into the center.
Add the stock
Pour the stock and kimchi juice in around the edges, not over the sauce, until the liquid comes about three-quarters of the way up the ingredients. Set the extra stock aside.
Boil, then simmer
Bring to a boil over high heat, uncovered, 5 to 7 minutes. Stir the sauce into the broth, lower to a lively simmer and cook 8 to 10 minutes, until the kimchi softens and the beef is cooked through.
Add the ramen
Taste the broth and add salt only if it needs it. Set the noodle blocks in the middle, add some extra stock if the pan looks dry, and cook 3 to 4 minutes, loosening them with chopsticks.
Melt the cheese
Lay the cheese over the noodles for the last minute, scatter the sliced scallion greens and turn off the heat.
Serve from the pan
Carry the pan to the table on a trivet. Ladle into small bowls with rice on the side, and spoon rice into the last of the broth to finish.
Nutrition (approximate, per serving)
One of 4 servings, without the rice. Estimated from standard values for the ingredients as written. Luncheon meat, franks, kimchi, gochujang and ramen all bring salt, so add none until the end.
Building the Pan: Sections Like Spokes
Before the stock goes in: each ingredient in its own wedge, the sauce in the center and the stock ready beside the pan.
Lay each ingredient in its own wedge from the rim toward the middle, with the tallest pieces against the edge. Keep the center clear for the sauce, and leave one small gap for the spoonful of beans.
Why not stir everything together? Sections cook evenly, let each person find what they like, and keep the sauce in one place until the boil spreads it through the broth. Pour the stock around the edges so the arrangement stays put.
The Right Pan for Budae Jjigae
Use a wide, shallow pan about 10 to 12 inches across and 3 inches deep: a Korean hotpot (jeongol) pan, a wide braiser or a deep 12-inch skillet. Width matters more than depth, because every ingredient stays at the surface where it can be seen and reached.
A ttukbaegi, the small earthenware pot used for single servings of stews like doenjang jjigae, is too small for a shared budae jjigae. A tall stockpot works in a pinch but buries the ingredients and hides the arrangement.
How Long It Takes
- 15 min Prep slice everything and stir the sauce
- 5–7 min Boil high heat, uncovered
- 8–10 min Simmer until the kimchi softens and the beef is cooked
- 3–4 min Ramen noodles in the middle
- 1 min Cheese lay it on, scatter scallions, serve
About 35 minutes in all with bought stock or broth; homemade anchovy-kelp stock adds about 20.
What Goes in Budae Jjigae: The Ingredient Map
Every budae jjigae is built from the same six parts. Swap within a part and the dish still works; leave a whole part out and it becomes a different stew.
The broth
Anchovy-kelp stock, or low-sodium beef or chicken broth, plus a splash of kimchi juice.
The savory liquid everything cooks in.
The sauce dollop
Gochugaru, gochujang, soy sauce, garlic, sugar and black pepper, stirred into a paste.
Heat, sweetness and color, set in the center.
The kimchi
Sour, well-fermented napa cabbage kimchi, cut bite-size.
Tang and a second layer of chili.
The meats
Halal beef luncheon meat, halal beef franks and thin-sliced halal beef.
Salt and richness for the broth.
The soft and chewy
Firm tofu, enoki mushrooms, onion, Korean rice cakes and a spoonful of baked beans.
They soak up the broth and thicken it slightly.
The finish
Plain instant ramen blocks, a slice of American cheese per block and sliced scallions.
Added in the last few minutes.
8 Key Ingredients and What to Look For
Gochujang
Fermented chili paste and the backbone of the broth: sweet, savory and gently hot.
Look for a halal mark on the tub. Some brands list added spirits, so read the label.
Gochugaru
Sun-dried Korean chili flakes with a fruity, brighter heat than the paste. They color the broth deep red.
Look for coarse flakes for stews; keep the bag in the freezer once opened.
Aged kimchi
Napa cabbage kimchi that has turned properly sour, usually after 2 to 3 weeks or more in the fridge.
Look for a jar that smells tangy. A fresh jar can sit a week or two to sour.
Halal beef luncheon meat
Canned, seasoned beef (or chicken) loaf. Sliced ¼ inch thick, it holds together in the bubbling broth.
Look for a halal certification mark; halal grocers and many international aisles carry it.
Halal beef franks
Classic hot-dog style franks. Slicing them on the bias gives more surface to soak up the chili.
Look for halal-certified franks, skinless or with casings.
Plain instant ramen
Thick, chewy Korean-style blocks hold their spring best. Use the noodles only; the broth is already seasoned.
Look for ramen without the seasoning packet and throw the packet away: packets can contain meat extracts.
American cheese slices
Processed slices melt into a smooth, silky layer that coats the noodles. Cheddar tends to split in a boiling broth.
Look for halal-certified slices, or cheese made with microbial rennet.
Anchovy-kelp stock
Dried anchovies and kelp, simmered 15 minutes: a light, savory and traditional base.
Look for large dried anchovies for stock; low-sodium beef or chicken broth also works.
Where to Find Korean Ingredients
Gochujang, gochugaru, kimchi and rice cakes are sold at Korean and other Asian grocery stores, and many supermarkets carry gochujang and kimchi in the international aisle. Look for rice cakes in the refrigerated or freezer section. Halal luncheon meat and beef franks are easiest to find at halal butchers and grocers.
Budae Jjigae Substitutions: Easy Swaps for Every Ingredient
Out of something, or cooking for someone who avoids it? Each swap below is for the 4-serving pan, with an honest note on what changes.
| Ingredient | Swap | What changes |
|---|---|---|
| IngredientHalal beef luncheon meat | SwapHalal chicken luncheon meat, or 2 extra halal beef franks | What changesChicken is milder; extra franks taste smokier |
| IngredientHalal beef franks | SwapHalal chicken franks, or sliced halal beef sausage | What changesSausage adds spice; slice it thin |
| IngredientShaved halal beef | Swap½ lb browned ground beef, thin-sliced lamb, or sliced chicken thigh | What changesGround beef clouds the broth; lamb is richer |
| IngredientAnchovy-kelp stock | SwapLow-sodium beef or chicken broth, or kelp-and-shiitake stock | What changesBroth is meatier; kelp stock is lighter |
| IngredientGochujang | Swap1 extra tbsp gochugaru with 1 tsp sugar and 1 tsp soy sauce | What changesThinner, less sweet broth; nothing truly replaces it |
| IngredientGochugaru | SwapHalf the amount of crushed red pepper flakes, or 2 tsp paprika with a pinch of cayenne | What changesHotter and less fruity |
| IngredientAged kimchi | SwapFresh kimchi with 1 tsp rice vinegar | What changesBrighter and crunchier, with less depth |
| IngredientPlain instant ramen | SwapFresh or frozen udon, or soaked glass noodles | What changesUdon is thicker; glass noodles are slippery |
| IngredientKorean rice cakes | SwapLeave them out, or add a third ramen block | What changesLess chew, more noodle |
| IngredientVegetarian baked beans | SwapDrained navy beans with 1 tsp ketchup | What changesLess sweet; still thickens the broth a little |
| IngredientAmerican cheese | SwapLow-moisture mozzarella, or leave it out | What changesStringier and less creamy |
| IngredientEnoki mushrooms | SwapShiitake, oyster or button mushrooms, or napa cabbage | What changesShiitake adds more savory depth |
| IngredientFirm tofu | SwapMedium tofu, or more mushrooms | What changesMedium tofu breaks up more easily |
Can You Make Budae Jjigae Without Luncheon Meat?
Yes. Use 2 extra halal beef franks or another ¼ lb of shaved beef and keep everything else as written. The luncheon meat brings salt and fat to the broth, so taste near the end and add a splash of soy sauce if it needs it.
Korean Army Stew History: How Budae Jjigae Began
Budae means a military unit or base and jjigae means stew, so the name translates to army base stew. It dates to the years after the Korean War (1950 to 1953), when food was short and surplus canned meat, franks and baked beans from American military bases found their way into Korean kitchens.
Cooks simmered those foods with what they had: kimchi, gochujang, gochugaru and tofu. Instant ramen arrived in Korea in the 1960s and soon joined the pot, and the slice of processed cheese followed. Today it is everyday comfort food, served everywhere from small diners to restaurant chains.
Uijeongbu, a city just north of Seoul near former army bases, has a well-known street of budae jjigae restaurants. Many Koreans say the name with affection: it recalls hard years, but the dish itself is a favorite.
The original used canned meat and franks from army-base supplies. This version keeps the build and the flavors, and uses halal beef luncheon meat and beef franks instead.
The 5 Flavors in Every Spoonful (and Why the Cheese Belongs)
Each part of the pan does a job. Knowing which one is which makes it easy to adjust: more tang, more heat, more creaminess.
Gochujang: sweet, slow heat
The fermented chili paste gives the broth its body, color and rounded heat. It is the one ingredient the stew cannot do without.
Kimchi: the sour tang
Sour, well-fermented kimchi cuts through the rich meats and seasons the broth as it softens. Older kimchi brings more flavor.
The salty meats
Luncheon meat, franks and shaved beef each add salt and a little fat, which carries the chili through the broth.
The cheese melt
A slice of American cheese melts over the noodles, rounds off the heat and turns the broth slightly creamy where it lands.
Slurpable ramen
The noodles drink up the seasoned broth in the last minutes and carry every flavor in the pan to the bowl.
Noodles last: 3 to 4 minutes in the broth, then a slice of cheese melts over them.
Why American Cheese Belongs in Budae Jjigae
Processed cheese was among the army-base foods, and it stayed because it works: it melts smooth instead of splitting, coats the noodles and softens the chili. Cheddar tends to separate into grease and curds in a boiling broth; low-moisture mozzarella is the best stand-in for a stretchier melt.
How Spicy Is Budae Jjigae? Pick Your Heat Level
As written, this budae jjigae is medium-hot: a warmth that builds over a bowl, softened by the cheese, tofu and noodles. Every level below is for the 4-serving pan, and only the sauce and the extras change.
Mild: Gentle and Savory
Change
- 1 tbsp gochujang
- 1 tsp gochugaru, or none
- 1 cup kimchi, gently squeezed, and no kimchi juice
- 3 slices of cheese instead of 2
Expect
- Warm and savory with a light tingle
- A good start for anyone new to Korean chili
- Still tastes like budae jjigae
Classic: The Recipe as Written
Change
- 2 tbsp gochujang
- 2 tbsp gochugaru
- 1½ cups kimchi and ¼ cup kimchi juice
- 1 tsp sugar to round it off
Expect
- A steady medium heat that builds over a bowl
- Cheese, tofu and noodles soften it
- Rice on the side for anyone who wants it
Hot: For Regular Spice Eaters
Change
- 2 tbsp gochujang
- 3 tbsp gochugaru
- 1 fresh hot green chile (jalapeño or serrano), sliced
- 2 extra tbsp kimchi juice
Expect
- Clearly spicy, with heat that lingers
- Rice and cold barley tea help
- One extra slice of cheese tames it if needed
Fiery: Extra Gochugaru and Green Chiles
Change
- 3 tbsp gochujang
- ¼ cup gochugaru
- 2 or 3 cheongyang (Korean hot green chiles) or serranos, sliced, added halfway through the simmer
- 1 tsp chili oil stirred in at the end
Expect
- Properly hot, the way spice lovers like it
- Serve with plenty of rice and cold barley tea
- Taste after the chiles go in and stop when it suits you
Hot noodles on their own are another story: this buldak ramen bowl is built for fans of serious heat.
Heat creeps up as the broth reduces. If a pan turns out hotter than planned, add a splash of stock and another slice of cheese, and put rice on the table.
10 Budae Jjigae Variations, All Halal
The method stays the same: arrange, add stock, boil, noodles last. Change the proteins, the broth or the extras for a different pan. Amounts are for the 4-serving recipe; tap a style to filter.
The Classic
The recipe above: beef luncheon meat, beef franks, shaved beef, tofu, kimchi, rice cakes and beans, with ramen and cheese to finish.
Build As written, at the Classic heat level. Serve with rice and yellow pickled radish.
Shaved-Beef Edition
More fresh beef, none of the canned meat.
Build Skip the luncheon meat and use 1 lb shaved halal beef in two wedges, with 1 cup sliced shiitake. Keep the franks and add 1 extra tsp soy sauce, since the luncheon meat’s salt is gone.
Franks-Heavy
The snack-bar version: mild, familiar and good for a family pan.
Build 8 halal beef franks, ½ can luncheon meat and the whole 14-oz tofu block; leave out the shaved beef. Use the Mild heat level.
Seafood Budae Jjigae
A brighter, sea-salty pan.
Build Anchovy-kelp stock, ½ lb peeled shrimp and 1 cup sliced Korean fish cakes. Keep 2 franks; skip the luncheon meat and beef. Add the shrimp with the ramen so it stays tender.
Vegetarian or Vegan
Meat-free and still deeply savory.
Build Kelp-and-shiitake stock, a full block of firm tofu, 2 cups mixed mushrooms and a handful of napa cabbage. Kimchi often contains fish sauce, so buy vegan kimchi; leave out the cheese for vegan.
Bulgogi Beef Edition
Sweet-savory marinated beef in one wedge.
Build Toss the ½ lb shaved beef with 1 tbsp soy sauce, 1 tbsp grated pear or apple, 1 tsp sugar, 1 tsp sesame oil and 1 minced garlic clove. Rest 20 minutes, then pile it into the pan.
Chicken Budae Jjigae
Milder and leaner.
Build Halal chicken luncheon meat, halal chicken franks, ½ lb thinly sliced boneless chicken thighs and low-sodium chicken broth. Simmer until the chicken reaches 165°F, about 10 minutes.
Cheese Lover’s
Extra melt and softer heat.
Build 4 slices of American cheese over the noodles and ½ cup shredded low-moisture mozzarella around them for the last minute. Best at the Mild or Classic heat level.
Rice Cake (Tteok) Edition
Chewier, and a cousin of the rice cake and ramen street snack.
Build 2 cups rice cakes, 1 cup fish cakes and 1 ramen block. Simmer the full 10 minutes so the rice cakes soften through. For rabokki and tteokbokki, see this Korean food roundup.
Egg-Topped
Silky poached eggs in the broth.
Build Crack 2 to 4 eggs into gaps around the noodles when the ramen goes in and leave them unstirred for 3 to 4 minutes, until the whites set. Cover for the last minute for firmer yolks.
8 Tips for Better Budae Jjigae
Use sour, aged kimchi
Kimchi fermented 2 to 3 weeks or more is sour and savory; fresh kimchi tastes flat in a stew. Leave a new jar in the fridge a week or two first.
Arrange, don’t dump
Lay each ingredient in its own section. It cooks more evenly, looks inviting and lets everyone find their favorites.
Put the sauce in the center
A dollop of sauce in the middle dissolves as the broth boils around it. Stir it in once the pan is bubbling, then taste.
Keep the kimchi juice
A splash of the sour liquid from the jar seasons the broth better than extra salt does.
Don’t drown it
Stock should come about three-quarters of the way up the ingredients. More dilutes the sauce; keep the extra to top up when the noodles go in.
Simmer uncovered
A lid traps steam and thins the broth. Uncovered, it reduces a little and the flavor concentrates.
Ramen last, 3 to 4 minutes
Set the blocks in once everything else is cooked and loosen them as they soften. Eat the noodles first, while they are springy.
Taste before you salt
Luncheon meat, franks, kimchi, soy sauce and gochujang are all salty. Add salt only at the end, and only if it needs it.
The rice-in-the-broth finale. When the noodles are gone and the broth has thickened, spoon a bowl of steamed rice into the pan, stir it through and let it bubble for a minute. Many Korean tables end budae jjigae this way, and it is often the best bite of the meal.
Make-Ahead Budae Jjigae and a Party Plan for 8 or 12
Budae jjigae cooks in minutes once the pan is built, which makes it an easy dish for guests. Do the slicing ahead, and the only cooking left at party time is boiling the pan.
- Up to 2 days ahead
Make the anchovy-kelp stock and refrigerate it. Stir the sauce together; it keeps a week, covered, in the fridge.
- The day before
Slice the luncheon meat, franks, onion and scallions and keep each in its own covered container. Soak hard rice cakes and refrigerate them in their water.
- Up to 4 hours ahead
Arrange the pan, raw beef and all, with the sauce in the center. Cover tightly and refrigerate.
- When guests arrive
Pour in the stock, boil on the stove and simmer 10 to 12 minutes (a little longer than usual, since the pan starts cold), then add the ramen and cheese.
- Round two
Keep a second built pan waiting in the fridge, or a plate of franks, tofu, ramen blocks and stock to refill the first one.
How Much for a Crowd
Plan one 10- to 12-inch pan for every 4 people. A full pan is too heavy to pass around, so cook a second one rather than doubling the first.
| Guests | Pans | Meats | Ramen blocks | Stock | Rice (uncooked) |
|---|---|---|---|---|---|
| Guests4 guests | Pans1 pan | Meats1 can luncheon meat, 4 franks, ½ lb shaved beef | Ramen blocks2 | Stock5 cups | Rice (uncooked)1½ cups |
| Guests8 guests | Pans2 pans | Meats2 cans luncheon meat, 8 franks, 1 lb shaved beef | Ramen blocks4 | Stock10 cups | Rice (uncooked)3 cups |
| Guests12 guests | Pans3 pans, or 2 refilled | Meats3 cans luncheon meat, 12 franks, 1½ lb shaved beef | Ramen blocks6 | Stock15 cups | Rice (uncooked)4½ cups |
Korean Hotpot Night: What to Serve With Budae Jjigae
Budae jjigae is a Korean hotpot meal in its own right: one pan, a ring of small dishes and bowls of rice. Here is how to set the table, what to put around the pan and what to pour.
Korean hotpot night: the pan on a trivet, rice, kimchi, yellow pickled radish, seasoned spinach and cold barley tea.
Setting the Table
- Cook on the stove, then carry the pan to the table on a sturdy trivet or a thick wooden board.
- To keep it bubbling, set it on a portable induction burner, the safe tabletop option indoors. Gas camp stoves are for outdoors only.
- A small bowl, a spoon and chopsticks for each person, and one ladle for the pan.
- A bowl of steamed short-grain rice at every place.
- Little dishes of banchan between the bowls, so everyone can reach them.
- A jug of cold barley tea or water, and a stack of napkins.
Side Dishes (Banchan) for Budae Jjigae
Steamed rice
Short-grain rice cools the heat and finishes the broth.
Yellow pickled radish
Danmuji: crunchy, sweet and sour, the classic partner.
Fresh kimchi
Crisp, fresh napa kimchi against the soft, sour kimchi in the pan.
Seasoned spinach
Sigeumchi namul: blanched spinach with sesame oil, garlic and salt.
Cucumber salad
Oi muchim: cool, quick and crunchy, with a little chili.
Korean corn cheese
Sweet corn baked under melted cheese, a crowd favorite.
What to Drink
Cold roasted barley tea (boricha) is the everyday Korean pairing, and it cools the chili; chilled water works too. For something sweet after the heat, a glass of Korean strawberry milk goes down well.
For another shared pot on a cold night, try this hotpot recipe, and keep the rice and banchan from this table.
Leftover Budae Jjigae: Fridge, Freezer and Reheating
Budae jjigae is best the day it is made, especially the noodles. The broth and meats keep well, and many cooks find the broth tastes even deeper the next day.
Same day: eat the noodles
Ramen keeps drinking the broth and turns soft within an hour, so eat it at the table and lift any leftover noodles out before storing.
Fridge: 3 to 4 days
Cool the leftovers and refrigerate within 2 hours of cooking, in a covered container, broth and solids together without the noodles.
Freezer: 2 to 3 months
Freeze the broth, meats and kimchi without noodles. Tofu turns spongy once frozen, so eat it first or add fresh. Thaw overnight in the fridge.
Reheat to a full boil
Bring leftovers to a full, rolling boil on the stove, adding a splash of stock if the broth has thickened, then cook fresh ramen in it for 3 to 4 minutes.
The second-day pot. Leftover broth makes an easy lunch: bring it to a full boil, add fresh noodles or a scoop of rice, crack in an egg and finish with scallions.
Budae Jjigae Quiz: 5 Questions Before You Cook
Tap an answer to check it. The right one turns green, and a running score shows at the end.
1What does “budae jjigae” mean?
Right: budae means a military unit or base and jjigae means stew.
Not quite: it means army base stew, after the surplus foods from military bases.
2When do the ramen noodles go in?
Right: added last, they soak up the broth and stay springy.
Not quite: they go in for the last 3 to 4 minutes, or they swell and turn soft.
3Which pan suits a shared budae jjigae?
Right: a wide, shallow jeongol pan keeps every ingredient at the surface.
Not quite: a ttukbaegi is a small single-serving pot. Use a wide, shallow hotpot pan.
4Why throw away the ramen seasoning packet in this halal version?
Right: the packet can contain meat extracts, and the gochujang broth needs no help.
Not quite: packets can contain meat extracts, and the broth is already seasoned.
5How long do budae jjigae leftovers keep in the fridge?
Right: refrigerate within 2 hours and eat within 3 to 4 days, or freeze it.
Not quite: 3 to 4 days in the fridge. Freeze it for longer.
Budae Jjigae Recipe FAQ
What is budae jjigae?
Budae jjigae is a Korean stew whose name means army base stew. It combines luncheon meat, franks, kimchi, tofu and instant ramen in a spicy gochujang broth, usually topped with American cheese and eaten from a shared pan at the table. It began after the Korean War with surplus foods from military bases.
What goes in budae jjigae?
The classic pan holds luncheon meat, franks, kimchi, tofu, instant ramen and American cheese in a broth seasoned with gochujang, gochugaru, soy sauce and garlic. Common extras are baked beans, rice cakes, mushrooms, onion, scallions and thin-sliced beef. This halal version uses halal beef luncheon meat, beef franks and shaved beef.
How spicy is budae jjigae?
As usually made, it is medium-hot: a warmth that builds over a bowl, softened by the cheese, tofu and noodles. For mild, use 1 tbsp gochujang and almost no gochugaru. For very hot, add more gochugaru and fresh hot green chiles such as cheongyang. Rice and cold barley tea help.
How do you make budae jjigae halal?
Use halal-certified beef or chicken luncheon meat, halal beef franks and shaved halal beef. Check the gochujang for a halal mark, use vegetarian baked beans and throw away the ramen seasoning packets, which can contain meat extracts. Serve it with barley tea or water. The method and flavors stay the same.
Is budae jjigae a Korean hotpot?
It is served like one. Jjigae means stew and jeongol means hotpot, and budae jjigae sits between the two: the ingredients are arranged in a wide pan and brought bubbling to the table, which is why some restaurants call it budae jeongol. With rice and side dishes, it makes a full Korean hotpot night.
Why is there American cheese in budae jjigae?
Processed cheese was among the foods from the army bases, and it stayed because it melts smoothly into hot broth. Laid over the noodles in the last minute, it coats them, softens the chili and makes the broth slightly creamy. Low-moisture mozzarella works if you prefer, or leave it out.
What ramen noodles go in budae jjigae?
Plain instant ramen blocks, ideally thick, chewy Korean-style ones. Throw away the seasoning packets: the broth is already seasoned, and packets can contain meat extracts. Use 2 blocks for 4 people and cook them in the pan for the last 3 to 4 minutes. Fresh or frozen udon also works.
What can I use instead of luncheon meat in budae jjigae?
Add 2 extra halal beef franks, another ¼ lb of shaved halal beef, or halal chicken luncheon meat. For a meat-free pan, double the tofu and add mushrooms. Luncheon meat brings salt and fat, so taste at the end and add a splash of soy sauce if the broth needs it.
What pot do you use for budae jjigae?
A wide, shallow pan about 10 to 12 inches across: a Korean hotpot (jeongol) pan, a wide braiser or a deep 12-inch skillet. Width keeps every ingredient at the surface. A ttukbaegi is a small single-serving earthenware pot, too small for a shared pan, and a tall stockpot buries the ingredients.
Can you make budae jjigae ahead of time?
Yes. Make the stock and sauce up to 2 days ahead and slice everything the day before. Up to 4 hours ahead, arrange the raw pan, cover it and refrigerate. When guests arrive, add the stock, boil, simmer 10 to 12 minutes, and add the ramen and cheese last.
How long does budae jjigae last in the fridge?
Refrigerate leftovers within 2 hours of cooking and eat them within 3 to 4 days. Lift out the noodles first, since they go soft. Freeze the broth and meats without noodles for 2 to 3 months; tofu turns spongy when frozen. Reheat to a full boil and add fresh ramen.
What do you serve with budae jjigae?
Steamed short-grain rice, plus small side dishes such as yellow pickled radish, fresh kimchi, seasoned spinach, cucumber salad or Korean corn cheese. Cold roasted barley tea or water suits the heat. Spoon some rice into the last of the broth to finish the meal.
Is budae jjigae healthy?
It is a rich, salty dish. Luncheon meat, franks, kimchi, gochujang, soy sauce and ramen all add sodium, and one serving of this recipe is about 1,010 calories before rice. For a lighter pan, use half the luncheon meat, more tofu and vegetables, low-sodium stock and one ramen block.
Can you make budae jjigae vegetarian?
Yes. Use kelp-and-shiitake or vegetable stock, a full block of firm tofu, plenty of mushrooms and napa cabbage, and vegetarian franks if you like. Much kimchi is made with fish sauce or salted shrimp, so look for vegan kimchi, and leave out the cheese to make it vegan.
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Save this budae jjigae recipe for the next cold night or Korean hotpot dinner with friends.