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Budae Jjigae

  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Korean


Budae-jjigae is a type of Korean stew (jjigae) created after the Korean War which used smuggled surplus foods from U.S. military bases combined with Korean pantry staples.


Units Scale


  • 340 g SPAM, thinly sliced
  • 3 pcs Frankfurters, thinly sliced
  • 150 g champagne ham
  • 250 g tofu, sliced
  • 200 g button mushrooms, thinly sliced
  • 4 pcs dried shiitake mushrooms
  • 1/2 cup kimchi, roughly chopped
  • 120 g instant ramen noodles
  • 50 g Korean rice cakes
  • 2 slices processed cheese slices
  • 3 stalks spring onion, thinly sliced


  • 4 cups dashi stock
  • 2 tbsp gochugaru
  • 2 tbsp mirin
  • 1 tbsp soy sauce
  • 3 cloves garlic, minced
  • 2 tsp sugar
  • 1 tbsp gochujang
  • freshly ground black pepper


  1. Combine all stock ingredients and mix well to combine. Set is aside.
  2. Place all the main ingredients apart from the instant ramen, rice cakes, spring onions and cheese in a shallow pot over a table top stove in the middle of the dining table.
  3. Pour the stock into the shallow pot then close the lid, put heat to medium high heat then let it boil
  4. Add the instant ramen, rice cakes, spring onions and cheese on top then continue to boil uncovered, cook for 2 minutes.
  5. Reduce heat to very low then share the meal with your family and friends, dishing out the ingredients from the pot to individual soup bowl. Serve with rice.