Budae Jjigae (Korean Army Stew) with Rice Cakes, Sausages, and Tofu Recipe

Introduction

Budae Jjigae is a comforting Korean stew that blends spicy, savory flavors with a variety of ingredients like kimchi, rice cakes, and savory meats. It’s hearty, easy to customize, and perfect for sharing on cozy evenings.

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
• 2 ramen spice packets
• 4 cloves garlic, grated
• For the budae jjigae:
• 1 cup rice cakes (sliced oval coins, fresh or frozen)
• 2 green onions
• 1 cup kimchi
• 1/4 cup napa cabbage
• 8 ounces enoki mushrooms
• 1 (4.6-ounce) can Vienna sausages, drained
• 1 (12-ounce) can Spam
• 12 ounces firm tofu, drained
• 1/2 cup canned pork and beans or baked beans
• 6 cups chicken broth
• 2 packages instant ramen (preferably spicy)
• 1 to 2 slices American cheese
• To serve:
• 3 cups steamed rice

Instructions

1. Step 1: Make the sauce by combining all sauce ingredients in a small bowl and mixing well. Set aside.
2. Step 2: Soak the rice cakes in cold water for at least 15 minutes to soften and remove excess starch.
3. Step 3: Prepare the vegetables and proteins: slice green onions on a diagonal into thin slices, chop kimchi and napa cabbage into bite-size pieces, separate enoki mushrooms after removing their base, slice Vienna sausages diagonally into 1/4-inch pieces, and cut Spam and tofu in half then slice into 1/4-inch pieces.
4. Step 4: Drain the rice cakes. In a large shallow pot or wok, arrange the rice cakes, kimchi, napa cabbage, mushrooms, sausages, Spam, tofu, and beans artfully around the edges, leaving the center empty. Spoon the prepared sauce into the center.
5. Step 5: Pour chicken broth around the edges and bring to a boil over high heat. Once boiling, reduce heat to medium-high, stir the broth and sauce together in the center using chopsticks or a spoon, cover with a lid, and simmer for about 10 minutes to cook the ingredients through.
6. Step 6: Remove the lid and add ramen noodles to the center. Cook by ladling broth over the noodles and loosening them with chopsticks until soft and bouncy, about 3 to 4 minutes.
7. Step 7: Place American cheese slices on top of the noodles, cover again until melted (about 30 seconds). Remove the lid and garnish with sliced green onions.
8. Step 8: Serve hot using a ladle and tongs, offering steamed rice on the side if desired.

Tips & Variations

• Substitute different vegetables like spinach or bok choy based on seasonality or preference.
• Use sausage or ham if you prefer different proteins instead of Spam and Vienna sausages.
• Adjust spiciness by varying the amount of gochujang and gochugaru.
• For a vegetarian version, replace the chicken broth with vegetable broth and omit the fish sauce.
• Adding a raw egg on top while the stew is simmering provides a rich, silky texture.

Storage

Store leftover Budae Jjigae in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. Add additional broth or water if the stew thickens too much. It’s best consumed fresh as noodles can become soggy after storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh rice cakes or frozen for this recipe?

Both fresh and frozen rice cakes work well. Soaking them in cold water softens them and removes excess starch, ensuring a better texture in the stew.

What if I don’t have instant ramen noodles?

You can substitute with other quick-cooking noodles such as udon or shirataki noodles. Cooking times may vary, so adjust accordingly to achieve the right texture.

Budae Jjigae (Korean Army Stew) with Rice Cakes, Sausages, and Tofu Recipe

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★★★★★

4.9 from 140 reviews

Budae Jjigae, also known as Korean Army Stew, is a hearty and savory one-pot meal that combines spicy kimchi broth with a flavorful mix of processed meats, tofu, mushrooms, and ramen noodles. This comforting stew balances spicy, salty, and umami flavors with the rich creaminess of melted American cheese, making it a perfect communal dish to enjoy with steamed rice.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup/Stew
• Method: Stovetop
• Cuisine: Korean

Ingredients

Scale 1x2x3x

For the Sauce

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

For the Budae Jjigae

• 1 cup rice cakes (sliced oval coins, fresh or frozen)
• 2 green onions
• 1 cup kimchi
• 1/4 cup napa cabbage
• 8 ounces enoki mushrooms
• 1 (4.6-ounce) can Vienna sausages, drained
• 1 (12-ounce) can Spam
• 12 ounces firm tofu, drained
• 1/2 cup canned pork and beans or baked beans
• 6 cups chicken broth
• 2 packages instant ramen (preferably spicy)
• 1 to 2 slices American cheese

To Serve

• 3 cups steamed rice

Instructions

1. Make the sauce: Combine all the sauce ingredients—gochujang, soy sauce, mirin, gochugaru, fish sauce, sugar, ramen spice packets, and grated garlic—in a small bowl and mix well. Set aside for later use.
2. Prepare the soup ingredients: Soak the rice cakes in cold water for at least 15 minutes to soften and remove excess starch. Slice the green onions on an angle into thin 1/8-inch pieces for garnish. Chop kimchi and napa cabbage into bite-size pieces. Clean and separate enoki mushrooms by removing the base. Slice Vienna sausages diagonally into 1/4-inch thick pieces. Cut the Spam and tofu into halves and slice each into 1/4-inch slices.
3. Assemble the soup: Drain the soaked rice cakes. In a large shallow pot or wok, arrange the rice cakes, kimchi, cabbage, mushrooms, sausages, Spam, tofu, and beans artfully around the edges, leaving the center empty. Spoon the prepared sauce into the center of the pot.
4. Boil: Pour chicken broth around the edges of the pot and bring the mixture to a boil over high heat. When boiling starts, reduce heat to medium-high, stir the broth and sauce together using chopsticks or a spoon, then cover with a lid and let it simmer for about 10 minutes to cook and warm the ingredients.
5. Add the noodles: Remove the lid and place the ramen noodles in the center space of the pot. Cook the noodles by ladling broth over them and loosening with chopsticks until softened and bouncy, approximately 3 to 4 minutes.
6. Add the cheese, garnish, and serve: Lay cheese slices on top of the noodles and cover until the cheese melts, about 30 seconds. Remove the lid, garnish the stew with sliced green onions, and serve with steamed rice. Use a ladle and tongs for serving each person’s preferred portions.

Notes

• Soaking the rice cakes helps soften them and improves texture.
• Use spicy ramen packets to enhance the stew’s heat and depth of flavor.
• American cheese adds a creamy richness and counterbalances the spiciness.
• Feel free to customize with additional vegetables or meats according to your preference.
• Serve immediately for best texture, as noodles will continue to soak broth if left too long.

Keywords: Budae Jjigae, Korean Army Stew, spicy Korean stew, kimchi stew, ramen stew, Korean comfort food, one pot meal