Quick Korean Army Stew (Buddae Jjigae) Recipe
A 30-minute, one-pot Korean Army Stew made with pantry staples—Spam, spicy baked beans, ramen, and kimchi—blended into a cozy, soul-warming Korean stew.
Ingredients
- ½ can Spam or 2 hot dogs, sliced
- 1 can baked beans stirred with 1 tbsp gochujang (or sriracha)
- 1 cup kimchi chopped
- ½ onion thinly sliced
- 2 green onions chopped (for garnish)
- 1 pack instant ramen seasoning packet optional
- 4 cups chicken broth or vegetable broth for vegetarian
- 2 tbsp soy sauce or tamari for gluten-free
- 1–2 tbsp gochugaru Korean chili flakes
- Optional add-ins: firm tofu cubes cheese slices, button or shiitake mushrooms
- 1 tbsp vegetable oil
Instructions
Sizzle the Base
- Heat oil in a large pot over medium heat. Sauté kimchi, sliced onion, and Spam for 3–4 minutes until the kimchi caramelizes and Spam edges brown.
Build the Broth
- Pour in chicken broth, then stir in soy sauce, gochugaru, and a splash of kimchi juice if available. Bring to a rolling boil.
Add Beans & Noodles
- Stir in the gochujang-spiked baked beans and broken-in-half ramen noodles. Simmer 5 minutes until noodles are tender.
Top & Serve
- Gently nestle tofu cubes, cheese slices, or mushrooms on top. Simmer 1–2 more minutes to warm add-ins. Garnish with green onions and serve hot.
Notes
- Spice Level: Adjust gochugaru or sriracha to taste.
- Vegetarian Option: Use vegetable broth and tofu instead of Spam.
- Make-Ahead: Prep components separately and assemble just before serving.
- Storage: Keeps in the fridge up to 3 days; reheat gently to avoid over-softening noodles.