Food Recipes Dinner Stews Budae Jjigae (Korean Army Base Stew) 5.0 (3) 2 Reviews Spam, baked beans, and instant ramen noodles make this Korean stew ultra-satisfying. By Mingoo Kang Mingoo Kang Mingoo Kang is the chef and owner of Mingles, located in Seoul, which currently holds the ranking of number 10 on San Pellegrino’s list of Asia’s Best Restaurants and holds two Michelin stars. Food & Wine's Editorial Guidelines Published on February 21, 2025 Save Rate PRINT Share Close Credit: Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley Active Time: 20 mins Total Time: 30 mins Servings: 6 Jump to recipe "Army base" stew, also known as budae jjigae, originated from the food scarcity experienced by Korean communities after the Korean War. Displaced Korean families obtained shelf-stable ingredients such as Spam and baked beans from commissaries on American military bases and incorporated them into their recipes. The result was a unique fusion of American and Korean ingredients, creating a flavorful, hearty dish still enjoyed by Korean families today. Beef up the stew with more mix-ins like instant ramen noodles, chewy Korean rice cakes, or sliced fish cake. Finally, top the whole thing off with a couple of American or cheddar cheese slices to create a creamy, melty bite. How to Shop a Korean Supermarket: a Chef's Guide to Hmart What’s the difference between budae jjigae and kimchi jjigae? Unlike kimchi jjigae, which uses ingredients commonly found in Korea, Budae jjigae is made by stewing kimchi and Korean spices with ingredients not native to Korean cooking, such as Spam, baked beans, and cheese slices. Notes from the Food & Wine Test Kitchen Feel free to customize this recipe by using any type of pork sausage, flavor of Spam, or baked beans. If you’re adding mix-ins like instant ramen noodles or Korean rice cakes, allow them to soften in the hot broth for a few minutes before serving. Suggested pairing Pair this ultra-cozy and rich stew with a crisp, hoppy lager, like Jack’s Abby Hoponius Union. Make ahead Store any leftovers for up to three days, but note that the additional mix-ins will continue to grow softer as they sit. Keep Screen Awake Ingredients 7 cups chicken stock 5 garlic cloves, finely chopped 1 tablespoon ganjang (such as Koko) 1 tablespoon gochujang 2 teaspoons gochugaru 1 (8-ounce) can baked beans 7 ounces smoked pork sausage (such as kielbasa), cut into 1/2-inch slices 1 (7-ounce) can Spam, cut into 1/2-inch cubes (about 1 1/2 cups) 1 2/3 cups baechu-kimchi (napa cabbage kimchi), cut into 1/2-inch pieces 5 large scallions, thinly sliced, plus more for garnish 1/2 teaspoon black pepper Sliced or shredded cheddar cheese, instant ramen noodles, tteok (Korean rice cakes), and sliced fish cake (optional), for serving Directions Stir together chicken stock, garlic, ganjang, gochujang, and gochugaru in a large Dutch oven; bring to a boil over high. Add beans, sausage, Spam, kimchi, and scallions; return to a boil over high. Reduce heat to medium. Stir in black pepper, and cook until flavors meld, about 5 minutes, or reduce heat to low, and simmer slowly until ready to serve, up to 30 minutes. Serve stew with desired mix-ins, such as cheddar cheese, ramen noodles, tteok, or sliced fish cake. If adding ramen noodles, tteok, or sliced fish cake, stir into stew and let soften over low heat for 3 to 4 minutes. Garnish stew with additional scallions; serve hot. Originally appeared in Food & Wine magazine, March 2025 Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.