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.

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.

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

Serves

4–6

Category

Dinner

Style

Korean • One-Pot

Difficulty

Easy

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 (as much as you like)
• Thinly sliced ribeye (optional)
• 6 cups chicken broth
• 1 pack 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, fish cakes, and ribeye (if using). Layering is traditional — no need to stir yet.
3. Add broth and sauce. Pour in the chicken broth, then spoon the sauce evenly 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 once the ingredients loosen.
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. Spoon the stew over rice or enjoy them separately.

Note: This stew is meant to be adjusted. Add more broth if it thickens too much, or extra gochugaru if you want more heat.

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