Spicy Korean Budae Jjigae Stew Recipe Best Homemade Dinner

Name: Spicy Korean Budae Jjigae Stew Recipe Best Homemade Dinner
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean
Ingredients: 4 slices bacon, sliced into bite-size pieces; 2 hot dogs or smoked sausages, sliced; 1 can Spam, cubed; 1 cup kimchi; 3 tablespoons gochujang (Korean red chili paste); 1 tablespoon gochugaru (Korean chili flakes); 2 cloves garlic, minced; 1 onion, thinly sliced; 1/2 cup baked beans; 1 block firm tofu, cubed; 1 pack instant ramen noodles; 1 cup rice cakes (optional); 1 cup napa cabbage, chopped; 1 cup zucchini, sliced; 2 green onions, sliced; 2 cups chicken or anchovy stock; 2 tablespoons soy sauce; 1 teaspoon sugar

Posted on November 16, 2025

spicy Korean budae jjigae - featured image

Jump to Recipe·Print Recipe

Introduction

The aroma of a bubbling pot of spicy Korean budae jjigae stew is enough to make any kitchen feel alive with warmth and excitement. Trust me, this dish is not just about filling your belly; it’s about an experience—a perfect marriage of bold flavors, textures, and history. I remember the first time I made budae jjigae; I was captivated by the vibrant colors, the spicy kick, and the comforting richness. It quickly became a favorite in my home, especially on colder nights when you want something hearty but unique.

Budae jjigae, also known as “army base stew,” has an intriguing history that dates back to post-war Korea when resources were scarce. Koreans created this dish using surplus canned goods from U.S. military bases, blending them with their traditional flavors. The result? A spicy, soul-soothing stew that’s a true testament to culinary creativity. Over the years, it has evolved into a beloved comfort food that combines Korean ingredients with Western staples like sausages and baked beans.

If you’re a fan of bold and spicy dishes, you’ll absolutely love this recipe. It’s perfect for gatherings with family and friends or simply treating yourself to an unforgettable dinner. Plus, it’s incredibly customizable, so you can make it your own. Let’s dive into the magic of making this iconic dish at home!

Why You’ll Love This Recipe

Rich, Bold Flavors: The spicy gochujang-based broth is packed with layers of umami that will keep you coming back for more.
Quick and Easy: With simple prep and minimal cooking time, you can whip this up in less than an hour.
Perfect for Gatherings: Whether it’s a cozy night in or a casual dinner party, this dish is a guaranteed crowd-pleaser.
Customizable: Add your favorite proteins, veggies, or adjust the spice level to suit your taste.
A Taste of Korea: If you’ve ever wanted to experience authentic Korean flavors, this recipe is a great introduction.

What sets my take on budae jjigae apart is the balance of flavors—spicy, savory, and just a hint of sweetness. Plus, I’ve added a few tips to make the broth extra flavorful and aromatic. It’s the kind of dish that makes you want to savor every spoonful, appreciating the history and creativity behind its origins.

What Ingredients You Will Need

This recipe uses a mix of Korean staples and pantry-friendly ingredients to create a hearty and flavorful stew.

Bacon: Sliced into bite-size pieces for added smokiness.
Sausage: Use hot dogs or smoked sausage (adds a meaty, savory touch).
Spam: Slice into bite-size cubes for that signature budae jjigae flavor.
Kimchi: Fermented, sour, and spicy—this is the heart of the dish.
Gochujang: Korean red chili paste (adds depth and heat).
Gochugaru: Korean chili flakes (for extra spice).
Garlic: Minced for aromatic richness.
Onion: Thinly sliced for sweetness and texture.
Baked Beans: A nod to its wartime origins, adding creaminess and sweetness.
Tofu: Firm tofu, cubed for added protein.
Instant Ramen: Any brand works; adds body to the stew.
Rice Cakes: Optional, but a chewy delight.
Vegetables: Napa cabbage, zucchini, and green onions (fresh and vibrant).
Chicken or Anchovy Stock: Homemade or store-bought; gives the stew its incredible base.
Soy Sauce: Adds saltiness and umami.
Sugar: Just a pinch to balance the heat.

Feel free to swap out ingredients based on availability or dietary needs. For a gluten-free version, use gluten-free soy sauce and noodles. Vegetarians can skip the meat and use vegetarian kimchi and veggie stock instead!

Equipment Needed

Large Pot: Essential for cooking the stew; a Dutch oven works perfectly.
Knife and Cutting Board: For slicing meats and veggies.
Soup Ladle: Handy for serving.
Hot Pot or Portable Stove: Optional, but great for serving the stew directly at the table.
Small Bowls: Perfect for individual servings.

If you’re new to Korean cooking, don’t worry—you won’t need any fancy tools. I’ve even made this using a regular stockpot and a makeshift hot plate for a fun tabletop dinner experience with friends!

Preparation Method

Prep the ingredients: Slice the bacon, hot dogs, and spam into bite-size pieces. Cube the tofu, mince the garlic, and thinly slice the onions and green onions. Set aside.
Make the broth base: In a mixing bowl, combine 3 tablespoons of gochujang, 1 tablespoon of gochugaru, 2 tablespoons of soy sauce, 1 teaspoon of sugar, and 2 cups of chicken or anchovy stock. Stir until smooth.
Layer the ingredients: In a large pot or hot pot, arrange the bacon, sausage, spam, kimchi, tofu, vegetables, and rice cakes. Pour the broth mixture over the top.
Cook the stew: Place the pot over medium-high heat and bring to a boil. Once boiling, reduce to a simmer and cook for about 15 minutes, stirring occasionally to combine flavors.
Add the ramen: Add the instant ramen noodles and cook for another 3-5 minutes or until the noodles are tender.
Serve: Garnish with sliced green onions and serve hot with steamed rice or on its own.

The stew should be bubbling and aromatic, with a beautiful red broth and perfectly cooked ingredients. If it’s too spicy, add a splash of water or more stock to tone it down. And don’t forget to taste and adjust seasoning as needed!

Cooking Tips & Techniques

Balance the flavors: While budae jjigae is known for its spice, don’t forget to balance the heat with sweetness (via sugar or baked beans) and savory notes (via soy sauce).
Use fresh kimchi: The longer kimchi ferments, the tangier it gets. Opt for a batch that’s not overly ripe to avoid overwhelming the dish.
Cook ingredients evenly: Layer the ingredients thoughtfully in the pot, with the denser items like cabbage and spam at the bottom to ensure they cook evenly.
Customize the spice level: Start with less gochugaru and gochujang if you’re spice-sensitive, and add more to taste.
Serve it hot: Budae jjigae is best enjoyed piping hot to fully appreciate the flavors and textures.

Honestly, learning to make budae jjigae is all about experimenting with flavors. Don’t be afraid to tweak the ratios to suit your taste buds—it’s part of the fun!

Variations & Adaptations

Vegetarian version: Skip the meat and use vegetarian kimchi, veggie stock, and mushrooms for a hearty twist.
Low-carb option: Omit the ramen and rice cakes, and add more tofu and low-carb veggies like zucchini and spinach.
Seafood twist: Add shrimp, mussels, or squid for a fresh seafood flavor.

I once tried making this with homemade chicken meatballs instead of spam, and it was such a hit! Feel free to adapt based on what’s in your fridge or what you’re craving.

Serving & Storage Suggestions

Budae jjigae is best served hot and bubbling straight from the pot. Pair it with steamed rice to balance the spice, and offer a side of kimchi for an extra punch of flavor. It’s also great with a cold Korean beer or soju to beat the heat!

To store leftovers, transfer the stew to an airtight container and refrigerate for up to 3 days. Reheat in a pot over medium heat, adding a splash of water or stock to loosen the broth. The flavors will deepen as it sits, making it even more delicious the next day!

Nutritional Information & Benefits

This spicy Korean budae jjigae is a hearty dish loaded with protein, vitamins, and bold flavors. Here’s a rough nutritional breakdown per serving:

Calories: Approximately 450-500
Protein: High-protein thanks to the tofu, meats, and ramen.
Rich in probiotics: Kimchi offers gut-boosting benefits.
Low in fat: Can be adjusted based on meat choices.

For those with dietary restrictions, this recipe can easily be modified to be gluten-free, dairy-free, or vegetarian!

Conclusion

If you’re looking for a dinner that’s bold, flavorful, and steeped in history, this spicy Korean budae jjigae stew is the perfect choice. With its customizable ingredients and incredibly satisfying taste, it’s sure to become a favorite in your home just like it did in mine.

Now, go grab your apron and let’s get cooking. Cheers to delicious dinners and unforgettable flavors!

FAQs

What is budae jjigae?

Budae jjigae, or “army base stew,” is a Korean dish that combines spicy broth with meats, kimchi, and other ingredients, often inspired by post-war history.

How spicy is budae jjigae?

It’s moderately spicy, but you can adjust the heat by using less gochujang or gochugaru.

Can I make this vegetarian?

Yes! Use vegetarian kimchi, veggie stock, and add mushrooms or tofu for protein.

What can I serve with budae jjigae?

Steamed rice, kimchi, or pickled vegetables are great side dishes. Pair with cold beer or soju for a traditional Korean experience.

How long does it keep?

Store leftovers in the fridge for up to 3 days. Reheat with a splash of water or stock to loosen the broth.

Pin This Recipe!