Budae Jjigae (Korean Army Base Stew)

“Army base” stew, also known as budae jjigae, originated from the food scarcity experienced by Korean communities after the Korean War. Displaced Korean families obtained shelf-stable ingredients such as Spam and baked beans from commissaries on American military bases and incorporated them into their recipes. The result was a unique fusion of American and Korean ingredients, creating a flavorful, hearty dish still enjoyed by Korean families today.

Beef up the stew with more mix-ins like instant ramen noodles, chewy Korean rice cakes, or sliced fish cake. Finally, top the whole thing off with a couple of American or cheddar cheese slices to create a creamy, melty bite. 

What’s the difference between budae jjigae and kimchi jjigae? 

Unlike kimchi jjigae, which uses ingredients commonly found in Korea, Budae jjigae is made by stewing kimchi and Korean spices with ingredients not native to Korean cooking, such as Spam, baked beans, and cheese slices.

Notes from the Food & Wine Test Kitchen

Feel free to customize this recipe by using any type of pork sausage, flavor of Spam, or baked beans. If you’re adding mix-ins like instant ramen noodles or Korean rice cakes, allow them to soften in the hot broth for a few minutes before serving. 

Suggested pairing

Pair this ultra-cozy and rich stew with a crisp, hoppy lager, like Jack’s Abby Hoponius Union.

Make ahead

Store any leftovers for up to three days, but note that the additional mix-ins will continue to grow softer as they sit.