Budae-jjigae (Army Stew)
A hearty, spicy Budae-jjigae (army stew) of ham, sausage, and kimchi simmered in rich beef bone broth. This golden seasoning ratio gives you a deep, restaurant-worthy broth at home, and a slice of cheese at the end mellows out the spice beautifully.
Ingredients
Main
- Ham sausage6 pieces
- Canned ham (Spam)1/2 can
- Minced pork1 handful
- Kimchi1 handful
- Onion1/2
- Green onion1-2 stalks
- Minced garlicGenerously
- Cheddar cheese1 slice
- Beef bone broth1 pack
- Wateras needed
- Ramen noodles1 serving
Sauce
- Red pepper flakes (gochugaru)2 Tbsp
- Gochujang1 Tbsp
- Soy sauce2 Tbsp
- Cooking wine1 Tbsp
- Black pepperA pinch
Directions
- 1
Cut the ham sausage and canned ham into bite-size pieces.
- 2
Slice the green onion and onion into similar-size strips. Use them generously to cut through the richness of the ham.
- 3
Arrange the prepared ingredients neatly in a pot.
- 4
Add a handful of minced pork and a handful of chopped kimchi.
- 5
Pour in one pack of beef bone broth.
- 6
Top up with water until the ingredients are just barely submerged.
- 7
Mix all the seasoning ingredients together to make the sauce.
- 8
Add the sauce to the pot and bring to a boil.
- 9
Once the broth starts to boil, add plenty of minced garlic and stir so the seasoning and ingredients mix evenly.
- 10
Finish with a slice of cheddar cheese and adjust the seasoning with salt.
Tips
It tastes even better simmered over a portable burner at the table. Once you've eaten the solids, add a little more water and drop in the ramen noodles for a satisfying finish.