When it comes to Korean comfort food, few dishes can rival the spicy, savory goodness of Budae Jjigae. This beloved army stew has been a staple of Korean cuisine for decades, and its popularity only continues to grow as more people around the world discover its unique flavor profile. At its core, Budae Jjigae is a hearty, one-pot dish made with a variety of ingredients such as noodles, vegetables, meat or seafood, and kimchi. But what really sets it apart is the spicy kick from gochujang, Korea’s famous chili paste.
In this article, we’ll be exploring 18 different takes on traditional Budae Jjigae recipes, each with its own unique twist. From classic army stews to vegetarian versions and even international fusions, there’s something for everyone in this list. Whether you’re a seasoned fan of Korean cuisine or just looking for a new recipe to try, you won’t want to miss these creative interpretations of this beloved dish.
Classic Army Stew with Spam and Kimchi
This recipe is a twist on the classic army stew, adding the salty flavor of Spam and the spicy kick of kimchi. Perfect for a quick and satisfying meal.
Ingredients:
– 1 can Spam, sliced
– 2 cups mixed vegetables (carrots, potatoes, corn)
– 1 cup kimchi, chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 2 tablespoons soy sauce
– 1 tablespoon vegetable oil
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the sliced Spam and cook until browned, about 3-4 minutes.
3. Add the diced onion and minced garlic and cook until the onion is translucent.
4. Add the mixed vegetables, kimchi, soy sauce, salt, and pepper. Stir well to combine.
5. Bring the stew to a boil, then reduce the heat and simmer for 15-20 minutes or until the vegetables are tender.
6. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Seafood Budae Jjigae with Shrimp and Mussels
Budae jjigae is a popular Korean stew that’s perfect for a quick and satisfying meal. This seafood-packed version combines succulent shrimp and mussels with spicy gochujang and savory soy sauce.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 2 cups mixed mussels, scrubbed and debearded
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 2 tablespoons gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 1 tablespoon sugar
– 1/4 cup water
– Salt and black pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add garlic and ginger; cook for 1 minute.
3. Add shrimp and mussels; cook until pink, about 5 minutes.
4. In a small bowl, whisk together gochujang, soy sauce, sugar, and water.
5. Pour the mixture into the pot; stir to combine.
6. Bring to a simmer and cook for 10-15 minutes or until the flavors have melded together.
7. Season with salt and black pepper to taste.
8. Garnish with chopped scallions (if desired).
9. Serve hot over rice.
Cooking Time: 25-30 minutes
Cheesy Budae Jjigae with Mozzarella and Cheddar
This rich and creamy stew combines the bold flavors of Korea’s budae jjigae (army stew) with the indulgent charm of melted mozzarella and cheddar cheese. Perfect for a cozy night in, this recipe is sure to become a new favorite!
Ingredients:
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup noodles (such as spaghetti or udon)
– 1 can (14 oz) diced tomatoes
– 1 cup mixed vegetables (e.g., carrots, potatoes, zucchini)
– 1/4 cup Gochujang paste
– 1 teaspoon soy sauce
– 1/2 cup mozzarella cheese, shredded
– 1/4 cup cheddar cheese, shredded
– Salt and pepper to taste
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion and garlic; cook until softened (3-4 minutes).
3. Add noodles, diced tomatoes, mixed vegetables, Gochujang paste, and soy sauce. Stir well.
4. Bring mixture to a boil, then reduce heat and simmer for 10-12 minutes or until noodles are tender.
5. Stir in mozzarella and cheddar cheese until melted.
6. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Vegetarian Budae Jjigae with Tofu and Mushrooms
A vegetarian twist on the classic Korean chili stew, this recipe combines the rich flavors of soy sauce, garlic, and gochujang with tender tofu and earthy mushrooms.
Ingredients:
– 1 block extra-firm tofu, cut into small cubes
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon gochujang (Korean chili paste)
– 1 cup vegetable broth
– 1/4 cup water
– Salt and black pepper to taste
– Chopped green onions for garnish
Instructions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add tofu and cook until golden brown, about 3-4 minutes.
3. Add mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Add garlic, soy sauce, gochujang, vegetable broth, and water. Stir well.
5. Bring mixture to a simmer and cook for 10-12 minutes or until the flavors have melded together.
6. Season with salt and black pepper to taste.
7. Garnish with chopped green onions.
Cooking Time: 20-25 minutes
Spicy Chicken Budae Jjigae with Gochujang
Spicy Chicken Budae Jjigae with Gochujang Recipe: A Spicy Korean-Style Stir-Fry
Budae jjigae, or “army stew,” is a popular Korean dish made with a mix of ingredients like canned goods, vegetables, and sometimes meat. In this recipe, we add spicy chicken and gochujang for an extra kick.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup kimchi, chopped
– 1 can (14.5 oz) of diced tomatoes
– 1/4 cup gochujang
– 1 tsp Gochugaru (Korean red pepper flakes)
– Salt and black pepper to taste
– 2 cups water
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from pot.
3. Add onion and garlic; cook until softened, about 3 minutes.
4. Stir in kimchi, diced tomatoes, gochujang, Gochugaru, salt, and black pepper.
5. Add water and bring to a simmer.
6. Return chicken to the pot and stir to combine.
7. Reduce heat to low and let cook for 10-15 minutes or until sauce has thickened.
8. Garnish with chopped scallions (if using) and serve over rice.
Cooking Time: 20-25 minutes
Budae Jjigae with Instant Noodles and Sausage
This recipe is a creative twist on the traditional Budae Jjigae, substituting instant noodles for rice cakes. The addition of sausage adds a savory element to this spicy and flavorful dish.
Ingredients:
– 1 package of instant noodles
– 1/2 pound of sliced sausage (Korean-style or Chinese sausage work well)
– 1 tablespoon of vegetable oil
– 2 cloves of garlic, minced
– 1 small onion, diced
– 1 cup of kimchi, chopped
– 1/4 cup of gochujang (Korean chili paste)
– Salt and black pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Cook the instant noodles according to package instructions and set aside.
2. Heat the vegetable oil in a large pan over medium-high heat. Add the sausage and cook until browned, about 3-4 minutes. Remove from pan and set aside.
3. In the same pan, add the garlic and onion and cook until softened, about 2 minutes.
4. Add the kimchi and gochujang to the pan and stir well. Cook for an additional 1-2 minutes.
5. Add the cooked sausage back into the pan and stir to combine.
6. Combine the cooked noodles with the sausage and kimchi mixture. Season with salt and black pepper to taste.
7. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 15-20 minutes
Kimchi Budae Jjigae with Pork Belly
Kimchi Budae Jjigae is a hearty and spicy Korean stew made with kimchi, noodles, and various ingredients. This recipe adds the richness of pork belly to create a comforting and flavorful dish.
Ingredients:
– 1 cup kimchi, chopped
– 2 cups pork broth
– 1/4 cup gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 tablespoons sugar
– 1 tablespoon sesame oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup noodles (preferably ramen or udon)
– 1/2 pound pork belly, sliced into thin strips
– Salt and black pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the sesame oil in a large pot over medium-high heat.
2. Add the diced onion and cook until translucent, about 3 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the kimchi, pork broth, gochujang, soy sauce, and sugar. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
5. Cook the noodles according to package instructions.
6. Add the sliced pork belly to the pot and cook until heated through.
7. Serve the stew over the cooked noodles and garnish with chopped scallions if desired.
Cooking Time: 20-25 minutes
Budae Jjigae with Rice Cakes and Cheese
This hearty, spicy stew is a modern twist on the classic Korean dish Budae Jjigae. With the added crunch of rice cakes and gooey cheese, this recipe is sure to become a new favorite.
Ingredients:
– 1 tablespoon vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup kimchi (spicy fermented Korean cabbage), chopped
– 1 can Spam, sliced
– 1/4 cup rice cakes, crushed
– 1/2 cup shredded cheese (such as cheddar or mozzarella)
– 2 cups beef broth
– 1 tablespoon Gochujang (Korean chili paste)
– Salt and pepper to taste
– Chopped green onions for garnish
Instructions:
1. Heat the oil in a large pot over medium-high heat.
2. Add the onion and garlic, cook until softened, about 3 minutes.
3. Add the kimchi and Spam, cook for an additional 2-3 minutes.
4. Add the rice cakes, beef broth, and Gochujang, stir to combine.
5. Reduce heat to low, simmer for 10-15 minutes or until heated through.
6. Stir in shredded cheese, season with salt and pepper to taste.
7. Serve hot, garnished with chopped green onions.
Cooking Time: 20-25 minutes
Spicy Beef Budae Jjigae with Brisket
This Korean-inspired stew is a hearty combination of tender brisket, spicy gochujang sauce, and savory vegetables. Perfect for a chilly evening or a comforting meal any time of the year.
Ingredients:
– 1 lb beef brisket, sliced into thin strips
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mushrooms (button or cremini), sliced
– 1 cup kimchi, chopped (homemade or store-bought)
– 2 cups beef broth
– 2 tablespoons gochujang sauce
– 1 teaspoon soy sauce
– 1/4 teaspoon black pepper
– Salt to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add brisket and cook until browned, about 5 minutes. Remove from pot and set aside.
2. In the same pot, add onion and garlic. Cook until softened, about 3-4 minutes.
3. Add mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
4. Stir in kimchi, beef broth, gochujang sauce, soy sauce, and black pepper. Bring to a simmer.
5. Return brisket to the pot and reduce heat to low. Simmer for 20-25 minutes or until brisket is tender.
6. Season with salt to taste. Garnish with green onions and toasted sesame seeds if desired.
Cooking Time: 45-50 minutes
Budae Jjigae with Ramen and Bacon
This recipe combines the bold flavors of Budae Jjigae, a popular Korean dish made from instant ramen noodles, canned goods, and spices, with the added smokiness of bacon. The result is a hearty, spicy, and satisfying meal that’s perfect for a quick weeknight dinner.
Ingredients:
– 1 package of instant ramen noodles
– 1 can of diced ham (or SPAM)
– 1/2 cup of canned bean sprouts
– 1/2 cup of canned kimchi
– 4 slices of bacon, cut into small pieces
– 2 cloves of garlic, minced
– 1 tablespoon of Gochujang (Korean chili paste)
– 1 tablespoon of soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Cook the ramen noodles according to the package instructions.
2. In a large pan or wok, cook the bacon over medium heat until crispy.
3. Add the diced ham, bean sprouts, kimchi, garlic, Gochujang, and soy sauce to the pan. Stir well.
4. Combine the cooked ramen noodles with the pan mixture.
5. Season with salt and pepper to taste.
6. Garnish with chopped scallions if desired.
7. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Seafood and Kimchi Budae Jjigae
Budae jjigae, a Korean comfort food classic, gets a seafood twist with this recipe that combines spicy kimchi with succulent shrimp, clams, and mussels. This bold and flavorful dish is perfect for a chilly evening or a special occasion.
Ingredients:
– 1 cup kimchi (homemade or store-bought), chopped
– 1/2 pound firm white fish (such as tilapia or cod), cut into bite-sized pieces
– 1/2 pound shrimp, peeled and deveined
– 1/4 pound mussels, scrubbed and debearded
– 1/4 cup clams, scrubbed
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon Gochujang (Korean chili paste)
– 1 teaspoon soy sauce
– 1 teaspoon sugar
– Salt and black pepper to taste
– Cooked rice or noodles for serving
Instructions:
1. Heat oil in a large pan over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add fish, shrimp, mussels, and clams; cook until seafood is opaque and slightly firm to the touch, about 5-7 minutes.
4. Add kimchi, Gochujang, soy sauce, sugar, salt, and black pepper; stir well.
5. Reduce heat to low; simmer for an additional 5 minutes or until flavors have melded together.
6. Serve over cooked rice or noodles.
Cooking Time: 15-20 minutes
Budae Jjigae with Tteokbokki and Eggs
This recipe combines the popular Korean dishes, Budae Jjigae (Army Stew) and Tteokbokki (Spicy Rice Cakes), with a twist – adding eggs for extra creaminess. The result is a hearty, flavorful meal that’s perfect for a quick weeknight dinner or weekend brunch.
Ingredients:
– 1 cup of Budae Jjigae sauce (or make your own using gochujang, soy sauce, garlic, and sugar)
– 1/2 cup of Tteokbokki rice cakes
– 2 eggs
– 1 tablespoon of vegetable oil
– 1 small onion, diced
– 2 cloves of garlic, minced
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Pour in the Budae Jjigae sauce and bring to a simmer.
5. Add the Tteokbokki rice cakes and stir well.
6. Crack in the eggs and stir gently until cooked through.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped green onions or toasted sesame seeds if desired.
Cooking Time: 15-20 minutes
Spicy Pork Budae Jjigae with Kimchi
This bold and spicy Korean stew combines the savory flavors of pork, kimchi, and noodles, perfect for a comforting meal. With its rich and pungent broth, this dish is sure to warm your belly and soul.
Ingredients:
– 1 lb ground pork
– 2 cups kimchi, chopped
– 1 tablespoon Gochujang (Korean chili paste)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup noodles (such as ramen or udon)
– 4 cups beef broth
– 2 tablespoons soy sauce
– 1 teaspoon sugar
– Salt and black pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Cook noodles according to package instructions; set aside.
2. In a large pot, cook ground pork over medium-high heat until browned, breaking up with a spoon as it cooks.
3. Add kimchi, Gochujang, onion, and garlic to the pot; stir-fry for 5 minutes.
4. Pour in beef broth, soy sauce, sugar, salt, and black pepper; bring to a boil.
5. Reduce heat and simmer for 10-15 minutes or until flavors have melded together.
6. Add cooked noodles to the pot; stir to combine.
7. Taste and adjust seasoning as needed.
8. Garnish with chopped scallions if desired.
Cooking Time: 20-25 minutes
Budae Jjigae with Corn and Cheese
Budae Jjigae is a popular Korean stew made with instant noodles, vegetables, and leftover ingredients. This recipe adds a creamy twist by incorporating corn and cheese for an added layer of flavor.
Ingredients:
– 1 package of instant ramen noodles
– 1 tablespoon of vegetable oil
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 cup of frozen corn kernels
– 1/2 cup of grated cheddar cheese
– 1 can of beef broth (14.5 oz)
– 1 teaspoon of soy sauce
– 1 teaspoon of Gochujang (Korean chili paste)
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Cook the instant noodles according to package instructions and set aside.
2. Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook until the onion is translucent.
3. Add the corn kernels and cook for 2-3 minutes or until tender.
4. Stir in the beef broth, soy sauce, and Gochujang. Bring to a simmer.
5. Reduce heat to low and stir in the grated cheese until melted and smooth.
6. Add the cooked noodles to the skillet and toss to combine.
7. Season with salt and pepper to taste.
8. Garnish with chopped scallions (if using).
9. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Vegetarian Kimchi Budae Jjigae
Vegetarian Kimchi Budae Jjigae is a creative adaptation of the classic Korean stew, swapping out meat for a hearty vegetable medley. This spicy and savory dish is perfect for a chilly evening or as a side to your favorite Korean dishes.
Ingredients:
– 2 tablespoons of sesame oil
– 1 onion, diced
– 2 cloves of garlic, minced
– 2 cups mixed vegetables (such as carrots, zucchini, mushrooms, and bell peppers)
– 1 cup kimchi, chopped
– 2 cups vegetable broth
– 1 tablespoon gochujang (Korean chili paste)
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Chopped green onions for garnish
Instructions:
1. Heat sesame oil in a large pot over medium-high heat.
2. Add onion and garlic, cooking until softened (3-4 minutes).
3. Add mixed vegetables and cook until tender (5-6 minutes).
4. Stir in kimchi, vegetable broth, gochujang, soy sauce, salt, and pepper.
5. Bring to a boil, then reduce heat to low and simmer for 10-12 minutes or until flavors have melded together.
6. Serve hot, garnished with chopped green onions.
Cooking Time: 20-22 minutes
Budae Jjigae with Hot Dogs and Beans
Budae Jjigae, which translates to “army stew,” is a popular Korean dish that originated from the country’s military. This recipe puts a unique spin on the classic by incorporating hot dogs and beans for added flavor and texture.
Ingredients:
– 2 cups of kimchi (spicy Korean fermented cabbage)
– 1/4 cup of gochujang (Korean chili paste)
– 1/2 cup of soy sauce
– 1/4 cup of sesame oil
– 2 cups of water
– 2 hot dogs, sliced
– 1 can of black beans, drained and rinsed
– 1 onion, diced
– 2 cloves of garlic, minced
– Salt and pepper to taste
Instructions:
1. Heat the sesame oil in a large pot over medium heat.
2. Add the diced onion and cook until translucent.
3. Add the minced garlic and cook for an additional minute.
4. Add the sliced hot dogs and cooked black beans, stirring to combine.
5. Pour in the kimchi, gochujang, soy sauce, and water. Bring the mixture to a boil.
6. Reduce heat to low and simmer for 20-25 minutes or until the flavors have melded together.
7. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Spicy Seafood Budae Jjigae with Octopus
This recipe combines the spicy kick of budae jjigae (army stew) with the tender sweetness of octopus, all wrapped up in a rich and savory seafood broth. Perfect for those who crave bold flavors!
Ingredients:
– 1 lb octopus, cleaned and cut into bite-sized pieces
– 2 cups mixed seafood (shrimp, clams, mussels)
– 1/4 cup gochujang (Korean chili paste)
– 2 tbsp soy sauce
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 small onion, diced
– 1 tsp grated ginger
– 1/4 cup Korean chili flakes (gochugaru)
– Salt and black pepper, to taste
– 1/4 cup water
Instructions:
1. Heat oil in a large pan over medium-high heat. Add garlic, onion, and ginger; cook until fragrant.
2. Add octopus and seafood; cook until the seafood is pink and the octopus is tender.
3. In a small bowl, whisk together gochujang, soy sauce, and chili flakes. Pour mixture into the pan and stir to combine.
4. Add water and bring to a simmer. Cook for 5-7 minutes or until the sauce has thickened slightly.
5. Season with salt and black pepper to taste.
6. Serve hot over steamed rice or noodles.
Cooking Time: 20-25 minutes
Budae Jjigae with Glass Noodles and Vegetables
This classic Korean dish is a hearty, spicy stew made with glass noodles, vegetables, and a variety of ingredients, including instant ramen noodles. It’s a comforting meal that warms the soul.
Ingredients:
– 200g glass noodles
– 2 cups mixed vegetables (e.g., zucchini, carrots, bell peppers)
– 1 cup diced ham or sausage
– 1/4 cup chopped green onions
– 2 cloves garlic, minced
– 1 tablespoon Gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 1 tablespoon sugar
– 1/4 teaspoon ground black pepper
– 2 cups water
– Instant ramen noodles (optional)
Instructions:
1. Cook glass noodles according to package instructions and set aside.
2. In a large pot, heat 2 tablespoons of oil over medium heat. Add diced ham or sausage and cook until browned.
3. Add mixed vegetables, garlic, Gochujang, soy sauce, sugar, and black pepper. Stir well.
4. Add cooked glass noodles, water, and instant ramen noodles (if using). Bring to a boil, then reduce heat and simmer for 10-15 minutes.
5. Taste and adjust seasoning as needed. Serve hot, garnished with chopped green onions.
Cooking Time: 20-25 minutes
Summary
Get ready to spice up your mealtime with these 18 unique Budae Jjigae recipes! This popular Korean dish typically consists of a hearty stew made with instant noodles, vegetables, and sometimes meat or seafood. But don’t be afraid to get creative and add your own twist. From classic combinations like Spam and kimchi to cheesy and vegetarian options, there’s something for everyone. Discover how different ingredients can elevate this comforting dish and find inspiration for your next meal.
