Main Dish

Korean Army Stew (Budae Jjigae) with Udon and Rice Cakes

Prep

15 mins

Cook

30 mins

Servings

KoreanEasyDinnerLunchDairy FreeHigh Protein

About this dish

This Korean Army Stew is a joyous fusion of flavors, combining the spicy, savory broth of classic budae jjigae with chewy udon noodles and soft Vietnamese rice cakes. It's a hearty, communal dish that tells a story of post-war Korea and creative pantry cooking.

Perfect for a cozy night in, this stew is both comforting and exciting, with a rich, umami-packed broth that will have everyone coming back for more.

Ingredients

UK and US measurements are both included for every recipe.

Gochujang

seasoning

3 tbsp

Gochugaru

seasoning

1 tbsp

Garlic

herb

4 cloves

Soy sauce

seasoning

2 tbsp

Sugar

seasoning

1 tsp

Vegetable oil

fat

1 tbsp

Onion

vegetable

1 medium

Spam

protein

1 can (200 g)

Imperial: 1 can (7 oz)

Hot dogs

protein

2 sausages

Kimchi

vegetable

1 cup

Rice cakes

grain

200 g

Imperial: 7 oz

Udon noodles

grain

200 g

Imperial: 7 oz

Tofu

protein

200 g

Imperial: 7 oz

Enoki mushrooms

vegetable

100 g

Imperial: 3.5 oz

Napa cabbage

vegetable

2 cups

Broth

liquid

4 cups

Water

liquid

1 cup

Green onions

vegetable

2 stalks

Sesame seeds

other

1 tsp

Method

Prepare the sauce

5 min

In a small bowl, mix together the gochujang, gochugaru, minced garlic, soy sauce, and sugar to create a smooth paste. Set aside.

Sauté aromatics

4 min

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the sliced onion and sauté until softened, about 3-4 minutes.

Add proteins and kimchi

3 min

Add the Spam, hot dogs, and kimchi to the pot. Sauté for 2-3 minutes, allowing the flavors to meld and the kimchi to release its juice.

Add broth and sauce

5 min

Stir in the prepared sauce, then pour in the chicken broth and water. Bring to a boil, then reduce the heat to a simmer.

Add rice cakes and tofu

10 min

Gently add the rice cakes and tofu to the stew. Simmer for about 10 minutes, until the rice cakes are soft and chewy.

Add udon and vegetables

5 min

Add the udon noodles, enoki mushrooms, and napa cabbage. Cook for an additional 5 minutes, until the vegetables are wilted and the udon is heated through.

Garnish and serve

3 min

Taste the stew and adjust seasoning with salt or extra gochujang if needed. Serve hot, garnished with sliced green onions and sesame seeds.

Equipment

Dutch oven or large pot
Measuring cups and spoons
Knife and cutting board
Ladle

Nutrition facts

420 kcal

Calories

35 g

Protein

70 g

Carbohydrates

20 g

Fat

5 g

Fiber

1850 mg

Sodium

Tips

If you can't find rice cakes, you can omit them or substitute with extra tofu or vegetables.
The stew is very adaptable - feel free to add other ingredients like sausage, luncheon meat, or cheese for a richer taste.
For a spicier kick, add extra gochugaru or a fresh sliced chili.
If using dried rice cakes, soak them in cold water for 30 minutes before adding to the stew.

Serving suggestions

Serve the stew directly from the pot at the table, accompanied by bowls of steamed rice and additional kimchi. It pairs well with a cold beer or soju.

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Recipe by

Yuki Sugiyama

Specialises in Japanese cuisine

Yuki makes okonomiyaki with a mountain of bonito flakes. They dance in the heat.

Describe yourself in three words: Playful, dancing, mayo artist.