budae jjigae ingredients in electric hot pot on table
Budae Jjigae
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

An insanely delicious one-pot wonder that fuses the best of two worlds. Spam, hot dogs, kimchi, instant noodles, and processed cheese slices combine into a simmering pot of spicy Korean delight, best eaten with others!

Course: Dinner, Stew
Cuisine: Fusion Food, Hot Pot, Korean
Keyword: Army Base Stew, Budae Jjigae
Servings: 4
Author: The Subversive Table
Ingredients
Pre-soak:
  • 4 ounces Dang Myeon or a large handful
  • 1 cup Korean rice cakes
Spicy Sauce
  • 2 Tbsp Gochujang Korean chile paste
  • 1 Tbsp Gochukaru Korean chile flakes
  • 1 Tbsp sugar
  • 1 Tbsp soy sauce
  • 1 Tbsp Mirin or rice wine
  • 3 cloves ground garlic
Assemble in pot:
  • 1 can Spam sliced
  • 8 links Hot dogs and/or Sausages, cut into bite sized pieces
  • 1 cup Kimchi with juice, preferably old and mature kimchi
  • 1 package Tofu drained and cubed
Assemble on plate:
  • 1 cup Crown Daisy or Spinach optional
  • 1 bunch Enoki Mushrooms optional
  • 1 package Instant Noodle noodles only, do not use soup base
  • 4 slices processed cheese
Additional ingredients:
  • 4 cups/1 L Chicken Stock more if necessary **see notes below
  • 2 green onions sliced
Instructions
  1. Pre-soak the Dang Myeonn and rice cakes in separate bowls, with enough cold water to cover. Set aside and let soak for at least 15-20 minutes, while you prep the rest of the ingredients.

  2. Combine all spicy sauce ingredients in small bowl and mix well. Set aside.
  3. On a separate serving platter, arrange the crown daisy and/or spinach (optional), enoki mushrooms (optional), instant noodles, and cheese slices. Bring to the table.

    ingredients for budae jjigae on plate and table
  4. In a large, shallow pot, begin assembly. Slice and shingle Spam.

    sliced and shingled spam in electric hot pot
  5. Add kimchi.  The older and stinkier, the better.  

    sliced spam and kimchi in electric hot pot
  6. Add hot dogs/sausages.* 

    sliced spam, kimchi, and sausage in electric hot pot
  7. Add diced tofu.  I used soft/silken tofu, but you can use any kind you like.  

    sliced spam, kimchi, sausage, tofu in hot pot
  8. Drain the Korean rice cakes and sprinkle evenly over everything.  

    ingredients for budae jjigae in hot pot
  9. Drain and add the Korean Sweet Potato noodles or Dang Myeon.   

    ingredients for hot pot in electric hot pot
  10. Add spicy sauce.  Add 4 cups/1 L chicken stock** to the pot and using a portable gas burner or electric hot pot, bring to a boil. (If you don’t own either option, see notes below).***   

    Let everything simmer and bubble away for 10 minutes until the sausage is cooked through and the noodles are clear and pliable.  You can use a set of tongs to mix around the spicy sauce into the bubbling stew.  

    budae jjigae ingredients in electric hot pot on table
  11. Add the instant noodle and let it simmer for 2 more minutes. 

    budae jjigae ingredients in hot pot on table with plate of vegetables on the side
  12. Lower heat and add cheese slices. After 30 seconds, the cheese will melt and everything should be ready to eat.  Dig in!  

    bubbling budae jjigae in hot pot
  13. Koreans typically serve this over a portable gas burner or electric hot pot.  While it cooks in the middle of the table, guests can help themselves from the communal pot.  Keep the contents of the pot at a low simmer.  

    Add more chicken stock (up to 4 cups/ 1 L) as needed.  Add crown daisy/spinach and enoki mushrooms while it bubbles away, if using.  You can also serve with additional instant noodle and cheese slices.

    Serve with rice.  Eat immediately.  

Recipe Notes

*If using sausage, please make sure to check for doneness.

**Feel free to add additional chicken stock if the soup becomes too thick.  I usually bring an additional box of chicken stock (4 cups/1L) to the table and add as needed. 

***This dish works best with a portable gas burner or electric hot pot.  If you don’t have access to either option, follow instructions but cook on the stovetop.  When everything’s hot and bubbling, bring it to the table.