Venture into the world of Korean comfort food with budae jjigae—a hearty, savory stew born from post-war ingenuity. Perfect for cozy nights, these 23 recipes blend familiar ingredients like spam and beans with Korean flavors for ultimate satisfaction. Whether you’re new to this dish or a longtime fan, get ready to find your next favorite bowl!
Spicy Kimchi Budae Jjigae
Ready to warm up with a bowl of spicy comfort? This Korean-American fusion stew combines the tangy kick of kimchi with hearty American staples. You’ll love how the flavors meld together in one pot!
Ingredients
– 2 tablespoons vegetable oil (or any neutral oil)
– 1 cup chopped kimchi, plus 2 tablespoons kimchi juice
– 4 cups chicken broth (low-sodium preferred)
– 1 tablespoon gochujang (Korean red pepper paste, adjust for spice)
– 1 teaspoon soy sauce
– 4 hot dogs, sliced into rounds
– 4 slices SPAM, cut into bite-sized pieces
– 1 cup sliced mushrooms
– ½ block firm tofu, cubed
– 2 packs instant ramen noodles (discard seasoning packets)
– 2 green onions, sliced
Instructions
1. Heat 2 tablespoons vegetable oil in a large pot over medium heat for 1 minute.
2. Add 1 cup chopped kimchi and sauté for 3 minutes until slightly softened.
3. Pour in 4 cups chicken broth and 2 tablespoons kimchi juice, then bring to a boil.
4. Stir in 1 tablespoon gochujang and 1 teaspoon soy sauce until fully dissolved.
5. Add 4 sliced hot dogs, 4 slices of SPAM pieces, and 1 cup sliced mushrooms.
6. Simmer uncovered for 10 minutes to allow flavors to combine.
7. Gently add ½ block cubed tofu and cook for 3 minutes without stirring too much to prevent breaking.
8. Break 2 packs of instant ramen noodles in half and submerge in the broth.
9. Cook for 4 minutes until noodles are tender, stirring occasionally.
10. Remove from heat and top with 2 sliced green onions.
What a satisfying meal! The broth is rich and spicy, while the noodles and proteins give it a hearty chew. Try serving it with a side of steamed rice to balance the heat, or top with a fried egg for extra creaminess.
Cheesy Sausage Budae Jjigae
Budae jjigae is basically the ultimate Korean comfort food mashup you need in your life. It’s a hearty, spicy stew packed with cheesy, savory goodness that’s perfect for cozy nights in.
Ingredients
– 1 tbsp vegetable oil (or any neutral oil)
– 1 lb smoked sausage, sliced into ½-inch rounds
– 4 cups chicken broth
– 2 tbsp gochujang (Korean red pepper paste, adjust for spice level)
– 1 tbsp soy sauce
– 1 tsp minced garlic
– ½ cup kimchi, chopped
– 2 cups instant ramen noodles
– 1 cup sliced American cheese (or any melty cheese)
– 2 green onions, sliced for garnish
Instructions
1. Heat 1 tbsp vegetable oil in a large pot over medium heat.
2. Add 1 lb sliced smoked sausage and cook for 3-4 minutes until lightly browned, stirring occasionally.
3. Pour in 4 cups chicken broth and bring to a simmer over medium-high heat.
4. Stir in 2 tbsp gochujang, 1 tbsp soy sauce, and 1 tsp minced garlic until well combined.
5. Add ½ cup chopped kimchi and simmer for 5 minutes to meld flavors.
6. Tip: For a richer broth, let it simmer uncovered to reduce slightly.
7. Add 2 cups instant ramen noodles and cook for 3 minutes, stirring to submerge them.
8. Tip: Break the noodles slightly before adding for easier eating.
9. Reduce heat to low and evenly top with 1 cup sliced American cheese.
10. Cover the pot and let it sit for 2 minutes until the cheese is fully melted.
11. Tip: Avoid stirring after adding cheese to keep it creamy and intact.
12. Garnish with sliced green onions before serving.
Rich, gooey cheese melts into the spicy, savory broth, creating an irresistible pull with every bite of noodle and sausage. Serve it straight from the pot with extra kimchi on the side for a fun, interactive meal that’s sure to satisfy.
Tofu and Vegetable Budae Jjigae
Venturing into Korean comfort food has never been easier! You’ll love this fusion stew that’s packed with flavor and super simple to make. It’s the perfect cozy meal for any night of the week.
Ingredients
– 1 block (14 oz) firm tofu, drained and cubed
– 2 cups sliced napa cabbage
– 1 cup sliced mushrooms (cremini or shiitake work great)
– 1/2 cup sliced carrots
– 1/2 cup sliced scallions
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 2 tbsp gochujang (Korean red pepper paste, adjust for spice preference)
– 1 tbsp soy sauce (or tamari for gluten-free)
– 1 tbsp sesame oil
– 1 tsp sugar (to balance the spice, optional)
Instructions
1. Heat a large pot over medium heat and add the sesame oil.
2. Sauté the minced garlic for 1 minute until fragrant, being careful not to burn it.
3. Add the sliced carrots and mushrooms to the pot, cooking for 3-4 minutes until slightly softened.
4. Stir in the gochujang and soy sauce, coating the vegetables evenly for about 1 minute.
5. Pour in the vegetable broth and bring the mixture to a boil over high heat.
6. Reduce the heat to medium-low and add the napa cabbage, simmering for 5 minutes.
7. Gently add the cubed tofu and scallions to the pot.
8. Simmer for an additional 10 minutes, allowing the flavors to meld together.
9. Stir in the sugar if using, and cook for 1 more minute.
10. Remove from heat and let it sit for 2-3 minutes before serving.
Keep it simple and enjoy this hearty stew with its rich, savory broth and tender veggies. The tofu soaks up all the spicy goodness, making every bite satisfying. Serve it over steamed rice or with a side of kimchi for an extra kick!
Seafood Delight Budae Jjigae
Venture into a flavor-packed fusion with this Seafood Delight Budae Jjigae! It’s a Korean-American mashup that’s hearty, spicy, and totally customizable to your pantry. You’ll love how the seafood and classic army base stew ingredients come together in one pot for a cozy meal.
Ingredients
– 4 cups chicken broth (or vegetable broth for a lighter option)
– 2 tbsp gochujang (Korean red pepper paste, adjust for spice level)
– 1 tbsp soy sauce (or tamari for gluten-free)
– 1 tsp sesame oil (adds a nutty aroma)
– 1 lb mixed seafood, such as shrimp and squid, cleaned and cut into bite-sized pieces (thaw if frozen)
– 2 hot dogs, sliced into rounds (use beef or turkey variety)
– 1 cup spam, diced (or ham as a substitute)
– 1/2 onion, thinly sliced (yellow or white works fine)
– 2 green onions, chopped, whites and greens separated
– 1 package instant ramen noodles, seasoning packet discarded (or use another noodle type)
– 1 cup kimchi, chopped (with some juice for extra tang)
– 1 tbsp neutral oil, like vegetable or canola oil (for sautéing)
Instructions
1. Heat 1 tbsp neutral oil in a large pot or Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the sliced onion and the white parts of the green onions to the pot, sautéing for 3-4 minutes until softened and fragrant.
3. Stir in the gochujang and soy sauce, cooking for 1 minute to bloom the flavors and create a rich base.
4. Pour in the chicken broth and bring the mixture to a boil over high heat, which should take about 5 minutes.
5. Reduce the heat to medium-low and add the spam, hot dogs, and kimchi, simmering for 5 minutes to allow the meats to heat through.
6. Gently place the mixed seafood into the pot, submerging it in the broth, and cook for 3-4 minutes until the shrimp turn pink and opaque.
7. Add the instant ramen noodles to the pot, pressing them down to soften, and cook for 2-3 minutes until tender but still chewy.
8. Drizzle in the sesame oil and stir to combine, then remove from heat after 30 seconds to preserve its aroma.
9. Tip: For best results, avoid overcooking the seafood to keep it tender and not rubbery.
10. Tip: Taste the broth before adding the noodles and adjust seasoning with more gochujang if you prefer extra heat.
11. Tip: Serve immediately to enjoy the noodles at their perfect texture before they absorb too much liquid.
12. Garnish with the green parts of the green onions just before serving.
Every spoonful of this budae jjigae delivers a burst of savory, spicy, and slightly sweet flavors, with the seafood adding a fresh contrast to the hearty meats. Enjoy it straight from the pot for a fun, communal meal, or pair it with steamed rice to soak up every last drop of the rich broth.
Bacon and Bean Budae Jjigae
Unbelievably, you can whip up this Korean-American fusion stew that’s packed with flavor and perfect for cozy nights. It combines smoky bacon, hearty beans, and spicy gochujang in one comforting bowl. You’ll love how easy it is to make and how satisfying it tastes.
Ingredients
– 6 slices thick-cut bacon, chopped into 1-inch pieces (use smoked for extra flavor)
– 1 medium onion, diced (yellow or white works great)
– 2 cloves garlic, minced (fresh is best, but pre-minced saves time)
– 2 tbsp gochujang (Korean red pepper paste, adjust for spice level)
– 1 tbsp soy sauce (low-sodium if preferred)
– 4 cups chicken broth (or vegetable broth for a vegetarian option)
– 1 (15 oz) can kidney beans, drained and rinsed (or pinto beans)
– 1 (15 oz) can baked beans in sauce (use your favorite brand)
– 1 cup sliced mushrooms (cremini or white mushrooms)
– 2 green onions, sliced (for garnish)
Instructions
1. Heat a large pot or Dutch oven over medium heat for 2 minutes until warm.
2. Add the chopped bacon and cook for 5-7 minutes, stirring occasionally, until crispy and browned.
3. Tip: Render the bacon fat fully for a richer base flavor in the stew.
4. Add the diced onion to the pot and sauté for 3-4 minutes until softened and translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
6. Add the gochujang and soy sauce, stirring to combine and coat the ingredients evenly.
7. Pour in the chicken broth, scraping the bottom of the pot to deglaze and incorporate any browned bits.
8. Tip: Deglazing adds depth of flavor, so don’t skip this step for the best results.
9. Bring the mixture to a boil over high heat, then reduce to a simmer for 5 minutes.
10. Add the drained kidney beans, baked beans with their sauce, and sliced mushrooms to the pot.
11. Simmer uncovered for 15-20 minutes, stirring occasionally, until the stew thickens slightly.
12. Tip: Let it simmer gently to allow the flavors to meld together without overcooking the beans.
13. Remove from heat and garnish with sliced green onions before serving.
This stew has a hearty, thick texture with a perfect balance of smoky, spicy, and savory flavors. Try serving it over steamed rice or with a side of kimchi for an authentic touch that makes every bite irresistible.
Mushroom Medley Budae Jjigae
Let’s be real—sometimes you just need a big, comforting pot of something delicious. This Mushroom Medley Budae Jjigae is the ultimate cozy meal, packed with savory flavors and hearty ingredients that come together in one pot. It’s perfect for a weeknight dinner or a lazy weekend lunch.
Ingredients
– 1 tbsp vegetable oil (or any neutral oil)
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 8 oz mixed mushrooms (cremini, shiitake, or your favorite blend), sliced
– 4 cups chicken or vegetable broth (low-sodium if preferred)
– 2 tbsp gochujang (Korean red pepper paste, adjust for spice level)
– 1 tbsp soy sauce (or tamari for gluten-free)
– 1 tsp sugar (to balance the spice)
– 4 oz spam or ham, cubed (optional for authenticity)
– 2 hot dogs, sliced into rounds
– 1 cup kimchi, chopped (with some juice for extra flavor)
– 4 oz instant ramen noodles (discard seasoning packet)
– 2 green onions, sliced (for garnish)
Instructions
1. Heat 1 tbsp vegetable oil in a large pot or Dutch oven over medium heat until shimmering, about 1 minute.
2. Add 1 small thinly sliced onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
3. Add 2 cloves minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
4. Tip: Sautéing the aromatics first builds a flavorful base for the stew.
5. Add 8 oz sliced mixed mushrooms and cook, stirring occasionally, until they release their moisture and start to brown, about 5-6 minutes.
6. Pour in 4 cups chicken or vegetable broth and bring to a gentle boil over medium-high heat.
7. Stir in 2 tbsp gochujang, 1 tbsp soy sauce, and 1 tsp sugar until fully dissolved and combined.
8. Reduce heat to medium-low and let the broth simmer for 5 minutes to allow the flavors to meld.
9. Tip: Taste the broth now and adjust seasoning if needed—add more gochujang for spice or soy sauce for saltiness.
10. Add 4 oz cubed spam or ham, 2 sliced hot dogs, and 1 cup chopped kimchi with juice to the pot.
11. Simmer for another 5 minutes, stirring occasionally, until the meats are heated through.
12. Add 4 oz instant ramen noodles and cook according to package directions, usually 2-3 minutes, until tender.
13. Tip: Don’t overcook the noodles—they should be slightly chewy for the best texture.
14. Remove from heat and garnish with 2 sliced green onions.
15. That’s it—your stew is ready to serve hot!
This budae jjigae has a rich, umami-packed broth with a slight kick from the gochujang, and the mushrooms add an earthy depth. The noodles soak up all the savory goodness, making every bite satisfying. Try serving it straight from the pot with a side of steamed rice or extra kimchi for a full Korean-inspired feast.
Vegan Budae Jjigae
Unbelievably, this vegan budae jjigae brings all the comfort of the Korean army stew without any meat! You’ll love how the spicy broth soaks into every ingredient, making it perfect for a cozy night in. It’s seriously addictive once you try it.
Ingredients
– 2 tbsp vegetable oil (or any neutral oil)
– 4 cloves garlic, minced
– 1 small onion, thinly sliced
– 2 tbsp gochujang (Korean red pepper paste)
– 1 tbsp gochugaru (Korean red pepper flakes, adjust for spice level)
– 4 cups vegetable broth
– 1 cup water
– 1 block (14 oz) firm tofu, cubed
– 1 cup sliced vegan sausages (like Beyond Meat or Field Roast)
– 2 cups sliced cabbage
– 1 cup sliced mushrooms (cremini or shiitake work great)
– 2 packs (3.5 oz each) instant ramen noodles (discard seasoning packets)
– 2 green onions, chopped (for garnish)
Instructions
1. Heat 2 tbsp vegetable oil in a large pot over medium heat until shimmering.
2. Add 4 cloves minced garlic and 1 small sliced onion, sautéing for 3 minutes until fragrant and softened.
3. Stir in 2 tbsp gochujang and 1 tbsp gochugaru, cooking for 1 minute to bloom the spices and deepen the flavor.
4. Pour in 4 cups vegetable broth and 1 cup water, bringing the mixture to a boil over high heat.
5. Reduce heat to medium-low and add 1 block cubed tofu, 1 cup sliced vegan sausages, 2 cups sliced cabbage, and 1 cup sliced mushrooms.
6. Simmer uncovered for 10 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
7. Add 2 packs instant ramen noodles, submerging them fully in the broth.
8. Cook for 4 minutes, gently separating the noodles with tongs to ensure even cooking.
9. Remove from heat and let sit for 2 minutes to allow the noodles to absorb more broth.
10. Garnish with 2 chopped green onions just before serving.
A rich, spicy broth coats the chewy noodles and tender veggies, creating a hearty bowl that’s both savory and slightly sweet from the gochujang. Serve it straight from the pot for a fun, communal meal, or top with extra green onions and a drizzle of sesame oil for added depth.
Traditional Army Base Stew Budae Jjigae
Ever tried a dish that’s both comforting and packed with flavor? Budae jjigae, or army base stew, is a Korean classic born from post-war ingenuity. You’ll love how hearty and customizable it is!
Ingredients
– 4 cups chicken broth (or beef broth for richer flavor)
– 2 tbsp gochujang (Korean red pepper paste, adjust for spice level)
– 1 tbsp soy sauce (low-sodium works too)
– 1 tsp minced garlic (fresh or jarred)
– 1 cup sliced spam (or any canned meat you prefer)
– 1 cup sliced hot dogs (beef or pork variety)
– 2 cups kimchi, chopped (with some juice for tang)
– 1 cup sliced onion (yellow or white)
– 2 cups instant ramen noodles (uncooked, break apart if needed)
– 1 cup sliced tofu (firm or soft, pat dry first)
– 2 green onions, chopped (for garnish)
Instructions
1. In a large pot or Korean stone bowl, combine 4 cups chicken broth, 2 tbsp gochujang, 1 tbsp soy sauce, and 1 tsp minced garlic over medium-high heat.
2. Whisk the mixture for 1-2 minutes until the gochujang fully dissolves and the broth simmers lightly.
3. Add 1 cup sliced spam and 1 cup sliced hot dogs to the pot, stirring to coat them in the broth.
4. Cook for 3-4 minutes, allowing the meats to heat through and infuse the broth with savory notes.
5. Stir in 2 cups chopped kimchi and 1 cup sliced onion, ensuring they’re submerged in the liquid.
6. Bring the stew to a gentle boil, then reduce heat to medium and let it simmer for 5 minutes to soften the vegetables.
7. Gently add 1 cup sliced tofu and 2 cups instant ramen noodles, pushing them down into the broth.
8. Cook for another 3-4 minutes, until the noodles are tender but still slightly chewy.
9. Sprinkle 2 chopped green onions over the top just before serving to add freshness.
10. Remove from heat and ladle into bowls while hot.
Oh, the result is a bubbling, savory stew with a kick of spice and umami from the meats and kimchi. Serve it straight from the pot for a fun, communal meal, and don’t forget to dip extra noodles into that rich broth!
Quick and Easy Budae Jjigae
Budae jjigae is the ultimate comfort food mashup you need in your life. This Korean army stew comes together quickly with pantry staples and delivers big, bold flavors that’ll have everyone asking for seconds.
Ingredients
– 1 tbsp vegetable oil (or any neutral oil)
– 2 cloves garlic, minced
– 4 cups chicken broth
– 2 tbsp gochujang (Korean red pepper paste)
– 1 tbsp soy sauce
– 1 tsp sugar
– 4 oz spam, sliced into ¼-inch pieces
– 2 hot dogs, sliced into ½-inch rounds
– ½ cup kimchi, chopped
– 4 oz ramen noodles (discard seasoning packet)
– 2 slices American cheese
– 2 green onions, sliced (for garnish)
Instructions
1. Heat vegetable oil in a large pot over medium heat for 1 minute until shimmering.
2. Add minced garlic and sauté for 30 seconds until fragrant but not browned.
3. Pour in chicken broth and bring to a boil over high heat.
4. Whisk in gochujang until fully dissolved into the broth.
5. Stir in soy sauce and sugar until incorporated.
6. Add spam slices and hot dog rounds to the boiling broth.
7. Drop in chopped kimchi and stir gently to combine.
8. Reduce heat to medium and simmer uncovered for 5 minutes to meld flavors.
9. Break ramen noodles in half and submerge completely in broth.
10. Cook noodles for 3 minutes, stirring occasionally to prevent sticking.
11. Place American cheese slices on top of the stew and let melt for 1 minute.
12. Remove pot from heat and garnish with sliced green onions.
Now you’ve got a steaming pot of spicy, savory goodness with cheesy noodles and hearty meats. The broth packs a tangy kick from kimchi that balances perfectly with the rich spam and melty cheese—serve it right from the pot for that authentic communal feel!
Rich and Hearty Budae Jjigae
Warm up your kitchen with this comforting Korean-American fusion stew that’s perfect for chilly evenings. You’ll love how the savory broth brings together all the hearty ingredients into one delicious pot. It’s seriously satisfying and surprisingly easy to make at home.
Ingredients
– 1 tbsp vegetable oil (or any neutral oil)
– 4 cups chicken broth
– 2 tbsp gochujang (Korean red pepper paste, adjust for spice preference)
– 1 tbsp soy sauce
– 1 tsp sugar
– 4 oz spam, sliced into ¼-inch pieces
– 2 hot dogs, sliced into ½-inch rounds
– ½ cup kimchi, chopped (with some juice for extra flavor)
– ½ onion, thinly sliced
– 2 garlic cloves, minced
– 4 oz ramen noodles (discard seasoning packet or save for another use)
– 2 slices American cheese
– 2 green onions, chopped (for garnish)
Instructions
1. Heat 1 tbsp vegetable oil in a large pot over medium heat until shimmering.
2. Add ½ sliced onion and cook for 3-4 minutes until softened, stirring occasionally.
3. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
4. Stir in 2 tbsp gochujang and cook for 1 minute to deepen the flavor.
5. Pour in 4 cups chicken broth, 1 tbsp soy sauce, and 1 tsp sugar, then bring to a boil.
6. Reduce heat to medium-low and simmer for 5 minutes to develop the broth.
7. Add 4 oz sliced spam, 2 sliced hot dogs, and ½ cup chopped kimchi with juice.
8. Simmer for 8-10 minutes until the meats are heated through and flavors meld.
9. Add 4 oz ramen noodles and cook for 3-4 minutes until tender, stirring occasionally to prevent sticking.
10. Turn off the heat and place 2 slices American cheese on top to melt slightly.
11. Garnish with 2 chopped green onions before serving.
Ladle this bubbling stew into bowls and watch the cheese melt into the rich broth. You get this amazing combo of savory spam, spicy kimchi, and chewy noodles in every spoonful. Try serving it with steamed rice or dipping crusty bread into the flavorful liquid for the ultimate comfort meal.
Pork Belly Budae Jjigae
Brace yourself for a flavor explosion that combines Korean comfort with American pantry staples! This pork belly budae jjigae is the ultimate fusion stew that’s surprisingly easy to make at home. You’ll love how the rich broth brings everything together in one satisfying pot.
Ingredients
– 1 lb pork belly, sliced into ½-inch pieces (freeze for 30 minutes for easier slicing)
– 4 cups chicken broth (or water for lighter version)
– 2 tbsp gochujang (Korean red pepper paste, adjust for spice preference)
– 1 tbsp gochugaru (Korean red pepper flakes, or substitute with crushed red pepper)
– 2 tbsp soy sauce (use reduced sodium if preferred)
– 1 tbsp minced garlic (about 3 cloves, pre-minced works fine)
– 1 small onion, thinly sliced (yellow or white both work)
– 2 green onions, chopped (reserve greens for garnish)
– 1 cup kimchi, chopped (with some juice for extra flavor)
– 4 oz spam, cubed (classic choice or use turkey spam)
– 2 hot dogs, sliced into coins (beef or pork both work)
– ½ cup baked beans in tomato sauce (canned, drained slightly)
– 8 oz firm tofu, cubed (pat dry to prevent splattering)
– 2 oz ramen noodles (discard seasoning packet or save for another use)
– 1 cup shredded cheese (American or mozzarella melt best)
Instructions
1. Heat a large pot or Dutch oven over medium-high heat for 2 minutes until hot.
2. Add pork belly slices in a single layer and cook for 3-4 minutes per side until browned and crispy.
3. Push pork to one side and add kimchi, onion, and garlic to the pot, sautéing for 2 minutes until fragrant.
4. Stir in gochujang, gochugaru, and soy sauce, cooking for 1 minute to bloom the spices.
5. Pour in chicken broth and bring to a boil over high heat, which should take about 4-5 minutes.
6. Reduce heat to medium-low and simmer uncovered for 10 minutes to develop flavors.
7. Add spam, hot dogs, baked beans, and tofu, gently stirring to combine.
8. Simmer for another 8 minutes until all ingredients are heated through.
9. Break ramen noodles in half and submerge in the broth, cooking for 3 minutes until tender.
10. Sprinkle shredded cheese evenly over the top and cover for 2 minutes until melted.
11. Garnish with chopped green onions and serve immediately.
Tip: For extra depth, let the broth simmer longer—up to 20 minutes—before adding the other proteins. Don’t overcrowd the pork belly when browning to ensure proper crisping. Taste the broth after simmering and adjust seasoning with more gochujang or soy sauce if needed.
The stew delivers an incredible contrast between the crispy pork belly, chewy noodles, and melting cheese. Serve it straight from the pot with steamed rice for the ultimate comfort meal, or crack an egg into the hot broth for extra richness!
Fusion Ramen Budae Jjigae
Noodles, hot dogs, and kimchi might sound wild together, but trust me—this fusion ramen budae jjigae is a flavor explosion you’ll crave. It’s a fun mashup of Korean army stew and instant ramen, perfect for a cozy night in. You’re gonna love how easy it is to whip up!
Ingredients
– 1 tbsp vegetable oil (or any neutral oil)
– 2 cloves garlic, minced
– 1/2 onion, sliced
– 2 hot dogs, sliced into rounds
– 1/2 cup kimchi, chopped (adjust for more tang)
– 1 tbsp gochujang (Korean red pepper paste)
– 4 cups chicken broth
– 2 packets instant ramen noodles (discard seasoning packets or save for another use)
– 1/2 cup sliced mushrooms
– 2 green onions, chopped (for garnish)
Instructions
1. Heat 1 tbsp vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add 2 cloves minced garlic and 1/2 sliced onion, sautéing for 3–4 minutes until fragrant and softened.
3. Stir in 2 sliced hot dogs and cook for 2 minutes until lightly browned, stirring occasionally to prevent sticking.
4. Mix in 1/2 cup chopped kimchi and 1 tbsp gochujang, cooking for 1 minute to blend flavors.
5. Pour in 4 cups chicken broth and bring to a boil over high heat, which should take about 5 minutes.
6. Reduce heat to medium-low, add 1/2 cup sliced mushrooms, and simmer for 5 minutes until mushrooms are tender.
7. Break 2 packets of instant ramen noodles in half and add to the pot, submerging them in the broth.
8. Cook for 3–4 minutes, stirring occasionally, until noodles are soft and separated.
9. Remove from heat and garnish with 2 chopped green onions.
Bold flavors from the kimchi and gochujang make this stew irresistibly spicy and savory, with the ramen noodles soaking up all that goodness. Serve it piping hot right from the pot for a fun, communal meal—maybe with an extra sprinkle of green onions on top!
Chicken and Dumpling Budae Jjigae
Brace yourself for the ultimate comfort food mashup! You’re about to combine the cozy vibes of chicken and dumplings with the bold, spicy kick of Korean budae jjigae. It’s the kind of hearty, one-pot wonder that’ll have everyone begging for seconds.
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces (thighs stay juicier than breasts)
– 4 cups chicken broth, low-sodium (or use water with 2 bouillon cubes)
– 1 cup all-purpose flour (spoon and level for accuracy)
– 2 tsp baking powder
– 1/2 cup whole milk (or buttermilk for tang)
– 2 tbsp unsalted butter, melted (or neutral oil like canola)
– 1/2 tsp salt, plus more for seasoning
– 1/4 tsp black pepper
– 2 tbsp gochujang (Korean red pepper paste, find it in the Asian aisle)
– 1 tbsp soy sauce (or tamari for gluten-free)
– 2 cloves garlic, minced (about 2 tsp)
– 1 tsp grated ginger (fresh is best, but 1/2 tsp dried works)
– 4 oz sliced spam or hot dogs, chopped (optional but traditional)
– 2 green onions, sliced (for garnish)
Instructions
1. In a large pot or Dutch oven, combine the chicken broth, gochujang, soy sauce, garlic, and ginger over medium-high heat.
2. Bring the broth mixture to a simmer, stirring occasionally to dissolve the gochujang completely, about 3-5 minutes.
3. Add the chopped chicken thighs and spam (if using) to the simmering broth.
4. Reduce the heat to medium-low, cover the pot, and let it cook for 15 minutes until the chicken is tender and cooked through.
5. While the stew simmers, make the dumpling dough: in a medium bowl, whisk together the flour, baking powder, 1/2 tsp salt, and black pepper.
6. Pour in the melted butter and milk, then stir with a fork until just combined—don’t overmix, or the dumplings will be tough.
7. Drop tablespoon-sized scoops of the dumpling dough directly into the simmering stew, spacing them apart slightly.
8. Cover the pot again and cook for 12-15 minutes without lifting the lid—this traps steam to fluffy up the dumplings perfectly.
9. Check that the dumplings are cooked through by inserting a toothpick; it should come out clean with no wet dough.
10. Ladle the stew into bowls, garnish with sliced green onions, and serve immediately.
Fluffy dumplings soak up that spicy, savory broth, while the chicken stays melt-in-your-mouth tender. For a fun twist, crack an egg into each bowl right before serving—it’ll poach gently in the hot soup. This dish is best enjoyed loud and messy, with plenty of napkins handy!
Summery Fresh Budae Jjigae
Perfect for those late summer evenings when you want something comforting but still fresh. This Korean-inspired army stew brings together savory, spicy, and a touch of sweetness in one pot. You’ll love how quick it comes together!
Ingredients
– 1 tbsp vegetable oil (or any neutral oil)
– 4 cups chicken broth
– 2 tbsp gochujang (Korean red pepper paste, adjust for spice level)
– 1 tbsp soy sauce
– 1 tsp sugar
– 2 cloves garlic, minced
– 1/2 onion, sliced
– 2 hot dogs, sliced
– 1/2 cup spam, cubed
– 1/2 cup kimchi, chopped (with a bit of juice)
– 4 oz ramen noodles
– 2 green onions, chopped
Instructions
1. Heat 1 tbsp vegetable oil in a large pot over medium heat.
2. Add 1/2 sliced onion and sauté for 3 minutes until slightly softened.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 2 tbsp gochujang and toast for 30 seconds to deepen the flavor.
5. Pour in 4 cups chicken broth and bring to a simmer.
6. Stir in 1 tbsp soy sauce and 1 tsp sugar until dissolved.
7. Add 1/2 cup chopped kimchi along with its juice for extra tang.
8. Drop in 2 sliced hot dogs and 1/2 cup cubed spam.
9. Simmer uncovered for 10 minutes to let the flavors meld.
10. Add 4 oz ramen noodles and cook for 3 minutes until tender.
11. Sprinkle with 2 chopped green onions just before serving.
Great served piping hot right from the pot! The broth is rich and slightly spicy, with chewy noodles and savory bites of meat. Try topping it with a fried egg for extra creaminess.
Noodle Lovers Budae Jjigae
Oh, you’re going to love this cozy, comforting noodle soup—it’s the ultimate fusion dish that brings together savory, spicy, and umami flavors in one pot. Perfect for a chilly evening or when you’re craving something hearty and easy to make. Let’s dive in!
Ingredients
– 1 tbsp vegetable oil (or any neutral oil)
– 2 cloves garlic, minced (fresh is best, but jarred works too)
– 4 cups chicken broth (low-sodium if preferred)
– 2 tbsp gochujang (Korean red pepper paste, adjust for spice level)
– 1 tbsp soy sauce (or tamari for gluten-free)
– 1 tsp sugar (to balance the heat)
– 4 oz instant ramen noodles (discard seasoning packets)
– 1 cup sliced spam or hot dogs (classic choice, but tofu works for vegetarian)
– 1 cup kimchi, chopped (with some juice for extra flavor)
– 2 green onions, sliced (for garnish)
Instructions
1. Heat 1 tbsp vegetable oil in a large pot over medium heat for 1-2 minutes until shimmering.
2. Add 2 cloves minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
3. Pour in 4 cups chicken broth and bring to a boil over high heat, which should take about 3-4 minutes.
4. Stir in 2 tbsp gochujang, 1 tbsp soy sauce, and 1 tsp sugar until fully dissolved and the broth turns reddish.
5. Tip: Taste the broth now and adjust seasoning if needed—add more gochujang for spice or soy sauce for saltiness.
6. Add 1 cup sliced spam or hot dogs and 1 cup chopped kimchi to the pot, simmering for 5 minutes to meld flavors.
7. Tip: For a richer broth, let it simmer uncovered to reduce slightly.
8. Break 4 oz instant ramen noodles into the pot and cook for 3-4 minutes, stirring occasionally, until tender but not mushy.
9. Tip: Avoid overcooking the noodles; they should have a slight chew for the best texture.
10. Remove from heat and garnish with 2 sliced green onions before serving.
Hearty and satisfying, this budae jjigae boasts a chewy noodle texture with a spicy, savory broth that’s packed with umami from the kimchi and spam. Serve it straight from the pot with a side of steamed rice or extra veggies for a complete meal that’s sure to become a favorite.
Gourmet Budae Jjigae with Truffle Oil
Wow, you’re in for a treat with this elevated take on Korean comfort food. It’s the perfect cozy meal that feels fancy but comes together surprisingly easily.
Ingredients
– 1 lb pork belly, sliced thin (or substitute thick-cut bacon)
– 2 tbsp neutral oil (like canola or vegetable)
– 4 cups chicken broth (low-sodium preferred for better flavor control)
– 2 tbsp gochujang (Korean red pepper paste, adjust for spice preference)
– 1 tbsp soy sauce (or tamari for gluten-free)
– 1 tsp sugar (helps balance the spice)
– 2 cups kimchi, chopped (with some of its juice for extra flavor)
– 4 oz sliced spam (classic choice, or use tofu for vegetarian)
– 2 hot dogs, sliced into coins (beef or pork work best)
– 1 cup sliced mushrooms (shiitake or cremini add great texture)
– 2 green onions, chopped (reserve some for garnish)
– 2 packs instant ramen noodles (discard seasoning packets)
– 2 slices American cheese (melts beautifully into the broth)
– 1 tbsp truffle oil (drizzle at the end for maximum aroma)
Instructions
1. Heat a large pot or Dutch oven over medium-high heat.
2. Add the neutral oil and swirl to coat the bottom.
3. Add the sliced pork belly and cook for 5-7 minutes until browned and crispy, stirring occasionally.
4. Tip: Render the fat slowly for better flavor—don’t rush this step!
5. Pour in the chicken broth, scraping any browned bits from the bottom of the pot.
6. Add the gochujang, soy sauce, and sugar, whisking until fully dissolved.
7. Bring the broth to a gentle boil over high heat, then reduce to a simmer.
8. Stir in the chopped kimchi along with its juice.
9. Add the sliced spam, hot dogs, and mushrooms.
10. Simmer uncovered for 10 minutes to let the flavors meld.
11. Tip: Taste the broth now and adjust seasoning if needed—it should be savory with a hint of spice.
12. Break the instant ramen noodles in half and add them to the pot.
13. Cook for 3-4 minutes until the noodles are tender but still chewy.
14. Turn off the heat and stir in the American cheese until melted and creamy.
15. Tip: For extra richness, let it sit for 2 minutes off heat before serving.
16. Ladle the stew into bowls and drizzle each serving with truffle oil.
17. Garnish with reserved chopped green onions.
Just imagine that first spoonful—the broth is rich and slightly spicy, with the truffle oil adding an earthy luxury. The noodles soak up all the goodness while the spam and pork belly give it a hearty chew. Serve it straight from the pot at the table for a fun, interactive meal that’s perfect for sharing.
Conclusion
Kickstart your comfort food journey with these 23 delicious Budae Jjigae recipes! Each one offers a cozy, flavorful escape perfect for any night. We’d love to hear which recipe is your favorite—drop a comment below and share this roundup on Pinterest to spread the warmth!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
