Budae-jjigae (Army Base Stew)
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Budae-jjigae, also known as Army Base Stew, is a spicy, savory, Korean-American fusion dish that combines umami-rich broth with Korean hot pepper paste, flakes, kimchi, and American ingredients like Spam, beans, and sausage.
00:45:00 total
Serves 6
medium
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Ingredients
- dried shiitake mushrooms - 2
- large dried anchovies - 8 (heads and guts removed)
- dried kelp (dasima) - 1 piece
- dangmyeon (sweet potato starch noodles) - 2 ounces (soaked in cold water)
- garlic cloves - 6 (large)
- hot pepper paste - 1 tablespoon
- hot pepper flakes - 2 tablespoons
- sugar - 1 teaspoon
- soy sauce - 1 teaspoon
- water - 2 tablespoons (for seasoning paste)
- pork belly - watch the video to see (cut into bite-size pieces)
- salt - 1 teaspoon
- kimchi - 1/2 cup
- cabbage - 1 cup
- onion - 1/3 cup
- Polish sausage - 4 ounces
- Spam - 1/3 can (thinly sliced)
- tofu - 1/4 block
- American cheese - 1 slice
- rice cakes - watch the video to see
- baked beans or vegetarian beans - 1/4 cup
- Korean ramyeon noodles - 1 pack (half)
- radish sprouts - watch the video to see (or watercress or spinach)
Instructions
- Prepare the stock: Boil two dried shiitake mushrooms, eight large dried anchovies (heads and guts removed), and a piece of dried kelp in water over medium-high heat for 25 minutes.
- Prepare noodles and seasoning paste: Soak dangmyeon noodles in cold water. Mix garlic, hot pepper paste, hot pepper flakes, sugar, soy sauce, and water to make the seasoning paste.
- Cook pork: Add pork belly to the boiling stock and cook for an additional 10 minutes.
- Assemble the stew: In a shallow pot, combine stock, prepared pork, mushrooms, kimchi, cabbage, onion, Polish sausage, Spam, tofu, cheese, rice cakes, beans, ramyeon noodles, and soaked dangmyeon noodles.
- Final touches: Add radish sprouts on top. Cook until all ingredients are well combined and the stew is hot throughout.
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