Best Spicy Army Stew

Discovering Spicy Army Stew

My favorite is Spicy Army Stew and I first came across Spicy Army Stew during a trip to Seoul, Korea. The dish was served in a small, bustling restaurant that seemed to be a favorite among locals. I was drawn in by the enticing aroma of simmering broth and spices that filled the air. It was a chilly evening, and the sight of a bubbling pot of stew being shared among friends at nearby tables made me curious. I ordered it without hesitation, eager to warm up and experience this unfamiliar yet intriguing dish.

A Fusion of Cultures

As the stew arrived at my table, I was struck by the vibrant red color of the broth, filled with slices of pork belly, sausages, and chunks of kimchi. The dish was unlike anything I had ever tasted before—a perfect blend of spicy, savory, and tangy flavors. I learned that Spicy Army Stew, or “Budae Jjigae” as it’s called in Korean, was a creation born from necessity during the Korean War. With limited food supplies, people combined traditional Korean ingredients like kimchi with American canned goods like spam and sausages, creating a unique fusion that has since become a beloved comfort food.

Bringing It Home

When I returned home, I couldn’t stop thinking about the stew. I decided to recreate it in my own kitchen, adding a few personal touches to make it my own. I carefully sourced the ingredients, from the gochujang and gochugaru to the pork belly and sausages. The process of preparing the stock, mixing the seasoning paste, and layering the ingredients in the pot was a joy. As the stew began to simmer, the familiar scent filled my kitchen, transporting me back to that cozy restaurant in Seoul. I was excited to share this experience with my family, knowing it would be a hit.

A Dish for All Occasions

Now, Spicy Army Stew has become a staple in my home, especially during colder months or when we have friends over for dinner. It’s a dish that brings people together, with its communal style of serving and rich, comforting flavors. Each time I make it, I’m reminded of the warmth and resilience that inspired its creation. It’s more than just a meal—it’s a story of blending cultures, adapting to circumstances, and finding comfort in the midst of challenges. And every time I take a bite, I feel connected to that history, sharing a moment of both tradition and innovation.

Chef’s Notes-Spicy Army Stew

• For a deeper umami flavor, add a dash of fish sauce or soy sauce during the last 5 minutes of cooking. This will boost the savory taste of the stew.
• If you’re sensitive to spice, reduce the amount of gochugaru (Korean hot pepper flakes) and gochujang (Korean hot pepper paste). You can also add more stock or water to mellow the heat.
• To prevent the sweet potato starch noodles and ramen from getting too soft, add them closer to the end of the cooking process. About 5-7 minutes before serving is ideal.
• Serve with steamed rice on the side. The rice will help balance out the bold, spicy flavors of the stew and make it a more filling meal.
• Prepare and chop all your ingredients ahead of time to ensure a smooth and quick cooking process. This is especially important if you’re cooking for a group.
• This recipe is highly versatile. Feel free to swap or add ingredients based on your preferences or what’s available in your pantry. For instance, you can add zucchini, mushrooms, or even swap out pork belly for chicken thighs.
• The quality of your kimchi significantly impacts the flavor of the stew. Try to use well-fermented kimchi that has a good balance of sourness and spice.

Spicy Army Stew

Recipe by Kimmy

Course: Main CourseCuisine: American, KoreanDifficulty: Medium

Servings

4

bowls

Prep time

20

minutes

Cooking time

35

minutes

Calories

450

kcal

Total time

55

minutes

Dive into the bold flavors of Spicy Army Stew, a Korean-American fusion dish that combines the umami-rich broth with spicy kimchi, savory sausages, and tender pork belly. This hearty stew, born from post-war creativity, is a bubbling pot of comfort and excitement. Perfect for sharing with friends and family, this dish will warm your soul and tantalize your taste buds!

Ingredients

• For the Stock:

• 2 dried shiitake mushrooms

• 8 large dried anchovies (heads and guts removed), wrapped in cheesecloth or placed in a soup strainer

• 1 sheet dried kelp (5 x 6 inches)

• 8 cups water

• 1 tsp salt

• For the Seasoning Paste:

• 6 cloves garlic, minced

• 1 tbsp gochujang (Korean hot pepper paste)

• 2 tbsp gochugaru (Korean hot pepper flakes)

• 1 tsp soy sauce

• 1 tsp sugar

• 2 tbsp water

• For the Stew:

• 1/2 pound pork belly or shoulder, cut into bite-sized pieces

• 2 ounces sweet potato starch noodles (dangmyeon), soaked for 30 minutes and drained

• 1 cup napa cabbage, chopped into bite-sized pieces

• 1/2 medium onion, thinly sliced

• 2 green onions, cut into 1-inch pieces

• 1/2 cup fermented kimchi, chopped

• 4 ounces Polish sausage, sliced

• 4 ounces spam, thinly sliced

• 1/2 package instant ramen noodles

• 1 cup radish sprouts (or spinach/watercress/arugula)

• 1/2 cup tofu, sliced (optional)

• 1/4 cup canned baked beans (optional)

• 12-16 rice cakes (optional)

• 1 slice American cheese (optional)

Directions

• Prepare Stock: Combine water with anchovies, mushrooms, and kelp in a large pot. Cover and simmer over medium-high heat for 25 minutes. Add pork pieces and cook for an additional 10 minutes. Remove from heat and strain the stock into a large bowl. Slice mushrooms into bite-sized pieces and set aside with the pork.
• Make Seasoning Paste: In a bowl, mix minced garlic with gochujang, gochugaru, soy sauce, sugar, and water until well combined.
• Arrange Ingredients: In a shallow pot (10-12 inches), layer cabbage, onion slices, green onions, pork pieces, and mushrooms at the bottom. Add chopped kimchi and spread the seasoning paste over the top. Layer with spam slices, sausage pieces, rice cakes (if using), tofu (if using), baked beans (if using), and cheese slice (if using). Add soaked sweet potato starch noodles and instant ramen noodles on top.

Equipment

• Chef’s Knife
• Cutting Board
• large pot
• soup strainer or cheesecloth
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 450kcal
• Fat: 20g
• Saturated Fat: 7g
• Cholesterol: 60mg
• Sodium: 1200mg
• Potassium: 500mg
• Carbohydrates: 45g
• Fiber: 5g
• Sugar: 5g
• Protein: 20g
• Vitamin A: 15IU
• Vitamin C: 20mg
• Calcium: 10mg
• Iron: 15mg

FAQ-Spicy Army Stew

Can I make this stew ahead of time?

Yes, you can prepare the stock and chop the ingredients in advance. However, it’s best to cook the stew fresh, as the noodles and vegetables may become too soft if left to sit for too long.

Is there a way to make this dish less spicy?

Absolutely! You can reduce the amount of gochujang and gochugaru, or omit them entirely. Adding extra stock or water can also help to dilute the spiciness.

Can I freeze leftovers?

While the stew can be frozen, the texture of the noodles and vegetables may change upon reheating. If you plan to freeze it, consider cooking the noodles separately and adding them fresh when reheating.

What can I use as a substitute for spam or sausage?

You can substitute spam with ham, turkey ham, or even tofu for a vegetarian option. For sausage, any smoked sausage or even hot dogs can work.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove, adding more stock or water if needed to thin the stew.