Easy Korean army stew (Budae-jjigae)
A simple shared stew of cooked sausage, luncheon meat, kimchi and tofu, with optional noodles and cheese. No raw meat preparation is needed.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
Household amounts
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Actual cup and spoon sizes vary. Fill flour loosely and level it without pressing. Vegetable volume is after cutting, loosely filled. Amounts are approximate; the smaller g/ml amounts are the original reference. For a pack portion, use the stated label weight and divide the contents evenly.
King Arthur Baking-
Substitute available
If Ready-cooked luncheon meat is unavailable
- Use instead
- Ready-cooked chicken or beef luncheon meat
- Amount of replacement
- 3/5 of a 200 g packReference amount: 120 g
Use fully cooked, ready-to-eat meat only, not raw sausage. Heat through in the stew and taste before adding salt.
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Substitute available
If Fully cooked smoked sausages is unavailable
- Use instead
- Fully cooked chicken or beef sausage
- Amount of replacement
- ½ of a 200 g packReference amount: 100 g
Use fully cooked, ready-to-eat meat only, not raw sausage. Heat through in the stew and taste before adding salt.
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Optional
May be omitted; the stew will be less filling. Skip slicing and adding tofu; keep the kimchi and broth.
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Essential
Keep mature kimchi for its acidity and seasoning. Fresh cabbage alone cannot recreate this dish with the same steps.
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Optional
May be omitted; the dish will be less sweet and aromatic. Skip the onion-preparation step.
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Optional
May be omitted; it adds fresh aroma rather than structure. Keep the recipe's remaining cooking time.
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Optional
May be omitted; the flavour becomes milder. Skip the garlic preparation and addition.
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Optional
May be omitted because the kimchi already seasons this stew. It will be less spicy and the broth a little lighter.
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Optional
May be omitted for a non-spicy cucumber salad. The colour will be paler; keep the vinegar and remaining dressing.
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Substitute available
If Unsalted stock is unavailable
- Use instead
- Drinking water
- Amount of replacement
- 3 paper cupsReference amount: 540 ml
The broth will be lighter. Taste before adding salt because kimchi and sauces already add saltiness.
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Optional
Can be omitted. It adds noodles and a fuller texture; skip it in the steps and keep the other listed amounts.
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Optional
May be omitted; the sauce still cooks but loses the cheesy finish. Skip the final cheese addition.
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Optional
May be omitted if the sauce is already loose enough. It will be thicker; lower the heat if it catches on the pan.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Use fully cooked sausages and ready-cooked luncheon meat, not raw sausages. Slice them thinly. Cut tofu into bite-size cubes, slice onion and spring onion, chop kimchi and mince garlic.
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Step 2
Mix 1 eating spoon gochujang, ½ eating spoon gochugaru and the garlic with 2 eating spoons taken from the measured stock. Stir into a smooth paste; halve the chili flakes for a mild version.
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Step 3
Arrange meat, sausage, tofu, kimchi and onion in a compact shallow pot. Put the paste in the middle. Keep the noodle block and cheese aside until the stew is simmering.
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Step 4
Pour in the rest of the 3 paper cups of stock. Bring to a boil, partly cover and simmer 6–8 minutes. Stir the paste through the broth. The meats must be heated through, not merely warm.
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Step 5
Add half the plain noodle block and cook for its packet time, usually 3–4 minutes, gently separating the strands. Add up to ½ paper cup of extra water if the broth reduces too far. Without noodles, skip this addition.
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Step 6
Lay the cheese on the hot stew and let it melt for 30 seconds, then add spring onion. Taste a cooled spoonful before adding salt, as the meats are salty. Serve hot in two bowls or share the pot with plain rice.
Finished dish
Use only already-cooked luncheon meat and smoked sausage. They are salty: taste before any extra salt. Check labels for soy, wheat and milk (cheese). The extra half paper cup of water is only for a stew that thickens after noodles are added.