Spicy Korean Army Stew, or Budae Jjigae, holds a special place in my heart. Growing up, this dish was the ultimate comfort food, especially during cold, rainy evenings. Spicy Korean Army Stew combines bold flavors and hearty ingredients, making it a one-pot meal that fills the house with warmth and delicious aromas. It was always a crowd-pleaser when my family gathered around the dinner table, eagerly dipping into the steaming pot of spicy broth. There’s something about the combination of spicy sausage, kimchi, tofu, and ramen that just works—this dish truly encapsulates the magic of Korean comfort food.
The Birth of Spicy Korean Army Stew
Spicy Korean Army Stew has an interesting history. The dish was born during the Korean War, when food was scarce, and people had to get creative with whatever ingredients they could find. The soldiers, often stuck with American military rations like Spam and hot dogs, began adding local Korean ingredients like kimchi, gochujang (Korean chili paste), and vegetables to create a stew that was both hearty and comforting. Over time, Spicy Korean Army Stew evolved from a humble wartime meal to a beloved comfort food, enjoyed in both family kitchens and trendy restaurants today.
Ingredients and Flavor Profile
The beauty of Spicy Korean Army Stew lies in its versatility. There’s no fixed recipe, so you can adapt it to your taste. The key components, however, are gochujang, kimchi, and Spam—these ingredients bring a balance of spice, sourness, and umami to the dish. Add tofu, ramen noodles, mushrooms, and vegetables, and you have a flavorful stew that’s packed with texture and heartiness. The spicy broth simmers as the ingredients meld together, creating a rich and savory flavor profile that’s undeniably addictive.
Making Spicy Korean Army Stew Your Own
While Spicy Korean Army Stew may have started as a simple, resourceful dish, it’s become something much more. With every bite, I’m reminded of how a dish can bring people together, creating a sense of warmth and nostalgia. Whether you stick to the traditional ingredients or add your own twist, like extra veggies or a handful of cheese, Spicy Korean Army Stew is a reminder that food is more than just sustenance—it’s about family, creativity, and a little bit of spice to bring life to the table.
Table of Contents
Chef’s Notes- Spicy Korean Army Stew
- Broth Quality: For the best flavor, make sure to simmer the broth gently. This allows all the umami flavors from the anchovies, kelp, and mushrooms to infuse into the water without over-extracting, which can lead to bitterness.
- Pre-cook the Pork Belly: Brown the pork belly first to add extra depth of flavor. It helps release its fats into the broth and gives it a tender, juicy texture.
- Adjust the Heat Level: The level of spiciness can be adjusted by modifying the amount of gochugaru (red pepper flakes) and gochujang (hot pepper paste) used. Start with the recommended amount, then taste and add more if you prefer it spicier.
- Add Vegetables for Extra Nutrition: You can add other vegetables such as spinach, zucchini, or mushrooms to enhance the nutritional value of the dish and add even more flavors.
- Soy Sauce Variations: Depending on your preference, use low-sodium soy sauce to reduce the salt content, or substitute with tamari for a gluten-free option.
- Customizing Proteins: If you’re not a fan of pork, you can easily substitute with chicken, beef, or tofu for a vegetarian version. If you want a meaty option without Spam, try using turkey sausage or tempeh as alternatives.
- Rest Time: Let the stew rest for about 5 minutes before serving. This helps the flavors to meld together more fully and makes it easier to serve.
- Serving Suggestion: Serve this stew with steamed rice or noodles to balance the spicy and rich flavors. A soft-boiled egg or a slice of melted cheese can add extra creaminess.
- Storing Leftovers: This stew keeps well in the refrigerator for 2–3 days. Reheat it gently to avoid overcooking the noodles or meat.
Spicy Korean Army Stew
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minutesGet ready to ignite your taste buds with our Authentic Spicy Korean Army Stew, a beloved fusion masterpiece that combines rich umami flavors with a fiery kick! Inspired by traditional Budae-jjigae, this hearty and savory stew brings together tender pork belly, tangy kimchi, and savory Spam in a bubbling, spicy broth that’s perfect for any occasion. Whether you’re a fan of Korean cuisine or looking to explore new flavors, this easy-to-follow recipe will have you enjoying a soul-warming meal that’s both comforting and exhilarating. Dive into this irresistible dish and experience the perfect harmony of East meets West!
Ingredients
- For the Broth
8 large dried anchovies cleaned of heads and guts, placed in a soup strainer or tightly wrapped in cheesecloth
1 piece dried kelp five-by-six-inch
8 cups water
1 tsp kosher salt
- Sauce Mixture
6 cloves garlic finely minced
1 tbsp gochujang (Korean hot pepper paste)
2 tbsp gochugaru (Korean red pepper flakes)
1 tsp soy sauce
1 tsp granulated sugar
2 tbsp water
- Main Ingredients
0.5 pound pork belly or shoulder sliced into bite-sized pieces
2 ounces sweet potato starch noodles soaked in water for 30 minutes and drained
1 cup cabbage chopped into chunks
0.5 medium onion thinly sliced
0.5 cup fermented kimchi roughly chopped
4 ounces Polish sausage sliced
- Alternative Ingredients:
Pork belly: Substitute with chicken or tofu for non-pork eaters.
Spam: Replace with turkey or chicken sausage or tempeh for a vegetarian option.
Gochujang Korean hot pepper paste: Use sriracha or another chili paste if unavailable.
Gochugaru Korean red pepper flakes: Substitute with crushed red pepper flakes.
Dried anchovies: Use fish sauce or omit for vegetarian diets.
Dried kelp: Replace with a vegetable broth cube or omit.
Sweet potato starch noodles: Use udon or ramen noodles as alternatives.
Directions
- Preparing the Broth: Begin by soaking the dried shiitake mushrooms in a bowl of warm water for about 20 minutes to rehydrate. Meanwhile, clean the dried anchovies by removing their heads and guts, then place them in a soup strainer or wrap tightly in cheesecloth to prevent unwanted particles in the broth. In a large Dutch oven, combine the soaked mushrooms, prepared anchovies, dried kelp, and 8 cups of water. Bring to a boil over medium-high heat, then reduce the heat and let it simmer for 30 minutes to extract the rich umami flavors. Optionally, skim off any foam that forms on the surface for a clearer broth.
- Making the Seasoning Paste: In a mixing bowl, thoroughly combine the minced garlic, gochujang, gochugaru, soy sauce, sugar, and 2 tablespoons of water. This paste serves as the primary flavor booster for the stew, providing depth and spiciness. Adjust the amount of gochugaru to control the heat level according to your preference.
- Cooking the Main Ingredients: Add the sliced pork belly to the simmering broth and cook for about 10 minutes to ensure it’s fully cooked and tender. Next, incorporate the soaked and drained sweet potato starch noodles, chopped cabbage, sliced onion, green onions, fermented kimchi, and sliced Polish sausage into the pot. Pour the prepared seasoning paste into the stew, stirring well to distribute the flavors evenly. Allow the mixture to simmer for an additional 15-20 minutes until all ingredients are well-cooked and the flavors meld together.
- Serving the Stew: Ensure the stew is bubbling hot before serving, as this enhances the flavors and provides a comforting warmth. Once the noodles have softened to your liking, ladle the stew into bowls. For added richness, you can top each serving with a slice of cheese or a soft-boiled egg, if desired. Enjoy the hearty Spicy Korean Army Stew with steamed rice or fresh noodles.
Equipment
- Chef’s Knife
- Cutting Board
- dutch oven
- measuring cups and spoons
- colander
- mixing bowls
Notes
- Ensure the broth is simmered gently to extract maximum flavor without making it too salty. Pre-cooking the pork belly helps in achieving tenderness and prevents overcooking later. For a richer broth, consider adding a splash of mirin or sake. Serve the stew with a side of steamed jasmine rice or freshly baked baguette to soak up the flavorful broth. Additionally, adding vegetables like spinach or mushrooms can enhance the nutritional value and add more depth to the stew. For an extra creamy texture, topping with a slice of cheese just before serving melts beautifully into the hot stew.
Nutrition Facts
- Calories: 600kcal
- Fat: 30g
- Saturated Fat: 10g
- Trans Fat: 0g
- Polyunsaturated Fat: 5g
- Monounsaturated Fat: 15g
- Cholesterol: 90mg
- Sodium: 1500mg
- Potassium: 700mg
- Carbohydrates: 45g
- Fiber: 4g
- Sugar: 8g
- Protein: 35g
- Vitamin A: 15IU
- Vitamin C: 20mg
- Calcium: 150mg
- Iron: 4mg
FAQ- Spicy Korean Army Stew
Can I make this stew ahead of time?
Yes, you can prepare the stew a day in advance and store it in the fridge. The flavors will deepen as it sits. Just reheat it gently before serving.
What can I substitute for dried shiitake mushrooms?
If dried shiitake mushrooms are unavailable, you can substitute with fresh mushrooms or use a different type of dried mushroom, such as porcini. Alternatively, a mushroom broth can be used to replicate the flavor.
Can I make this stew vegetarian?
Absolutely! To make it vegetarian, substitute the pork belly with tofu, tempeh, or your favorite plant-based protein. Omit the anchovies and Spam, and use vegetable broth or water as the base.
How do I control the level of spiciness in the stew?
The spiciness of the stew can be adjusted by varying the amount of gochugaru (red pepper flakes) and gochujang (hot pepper paste). For less heat, reduce the amount of gochugaru, and for a milder stew, use less gochujang.
What can I serve with this stew?
Serve this stew with steamed rice, noodles, or fresh baguette to soak up the flavorful broth. You can also top it with a soft-boiled egg or slice of cheese for extra richness.
