Photo: jetalone (a flickr user), CC BY 2.0, Wikimedia Commons

Budae-jjigae

Name: Budae-jjigae
Cuisine: South Korea
Ingredients: 10 g oyster mushrooms (10g); 50 g tofu (50g); 10 g soybean sprouts (10g); 40 g napa cabbage (40g); 20 g Korean water dropwort (minari) (20g); 50 g pork (50g); 50 g beef (50g); 10 g soaked glass noodles (dangmyeon) (10g); 30 g Joraengi tteok (small knot-shaped rice cakes) (30g); 3 g Kelp broth: dried kelp (dasima) (3g); 30 g onion (30g); 20 g green onion (20g); 30 g Korean radish (30g); 5 g dried chili pepper (5g); 2 g Meatball seasoning: ginger juice (2g); 10 g minced green onion (10g); 5 g minced garlic (5g); 0.1 g ground black pepper (0.1g); 0.1 g salt

부대찌개

Jjigae (Korean stew) made with ham, sausage, Spam, baked beans, kimchi and gochujang, invented shortly after the Korean War from scrounged or smuggled surplus foods from the U. S. army bases, after which the dish is named

Soups & stewsCourse

396kcal · per serving

1/5Spice

Gluten-free

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About this dish

Budae-jjigae is a type of spicy jjigae (Korean stew) from South Korea that is made with a variety of ingredients, often canned or processed. Common ingredients include ham, sausage, Spam, baked beans, kimchi, instant noodles, gochujang, and American cheese. The dish is now a popular anju (accompaniment to alcoholic drinks) and a comfort food cooked in a large pot shared by a group of people. It also goes by the English names army stew, army base stew, and spicy sausage stew. The dish has its origins in a predecessor often called kkulkkuri-juk that was created around the time of the Korean War, when South Korea was experiencing significant poverty. A prominent ingredient of the dish, Spam, was only made legally available for sale in 1987, around the time that South Korea democratized.

Description: Wikipedia — Budae-jjigae, CC BY-SA 4.0

Recipe

Clear Army Base Stew (Malgeun Budae Jjigae)

🌶 Spicy 1/5Gluten-freeContains: soy

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

oyster mushrooms느타리버섯(10g)
10 g
tofu두부(50g)
50 g
soybean sprouts콩나물(10g)
10 g
napa cabbage배추(40g)
40 g
Korean water dropwort (minari)미나리(20g)
20 g
pork돼지고기(50g)
50 g
beef쇠고기(50g)
50 g
soaked glass noodles (dangmyeon)불린 당면(10g)
10 g
Joraengi tteok (small knot-shaped rice cakes)조랭이떡(30g)
↔ No Joraengi tteok (small knot-shaped rice cakes)? No rice cakes? Use gnocchi for a similar chew, or thick udon noodles.
🛒 Where to buy: Korean grocery stores (fresh or frozen); some Asian supermarkets
30 g
Kelp broth: dried kelp (dasima)다시마육수 다시마(3g)
3 g
onion양파(30g)
30 g
green onion대파(20g)
20 g
Korean radish무(30g)
↔ No Korean radish? Daikon is the closest. Turnip works in soups.
🛒 Where to buy: Daikon is in many supermarkets and all Asian grocery stores
30 g
dried chili pepper마른 고추(5g)
5 g
Meatball seasoning: ginger juice고기완자양념 생강즙(2g)
2 g
minced green onion다진 파(10g)
10 g
minced garlic다진 마늘(5g)
5 g
ground black pepper후춧가루(0.1g)
0.1 g
salt소금
0.1 g

Nutrition per serving

396kcal

8.67gCarbs

6.23gProtein

2.41gFat

334.9mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Boil the kelp broth ingredients in water to make the broth.
Separate the oyster mushrooms into strands, slice the tofu, and trim the heads and tails of the soybean sprouts.
Blanch the napa cabbage and water dropwort.
Mix the pork and beef with the meatball seasoning, knead, and shape into meatballs.
Arrange all the ingredients around the inside of a pot, pour in the broth, and boil.

💡 TipInstead of the kimchi and ham usually put in budae jjigae, napa cabbage and meatballs are used to lower the sodium content.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.