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Baek Jong-won's Army Stew (Budae Jjigae)

A simple homemade Korean Army Stew recipe featuring Chef Baek Jong-won's secret sauce and rich bone broth.

Budae Jjigae, also known as Army Stew, originated during a difficult period in modern Korean history, but has grown into one of Korea's most beloved communal hot pot dishes. Combining various hams, sausages, pungent garlic, tangy kimchi, chewy rice cakes, and instant ramen noodles in a bubbling broth, it serves as a hearty everyday meal or a comforting dish to share with friends and family. However, recreating that rich, restaurant-quality broth at home often proves tricky for home cooks. Chef Baek Jong-won's golden recipe solves this issue seamlessly. By pairing commercial beef bone broth with water in a balanced ratio, you achieve a thick yet clean soup base without boiling bones for hours. The real game-changer is the addition of 0.5 tablespoons of Korean soybean paste (Doenjang) in the sauce mixture, which neutralizes the greasy heaviness of canned meats while elevating the umami profile. This guide covers step-by-step instructions on ingredient preparation, pan styling, sauce dissolving, and timing for adding ramen noodles and melted cheddar cheese. Follow these tested steps and expert troubleshooting tips to master a satisfying, rich Korean Army Stew right in your home kitchen.
⏱️ 30m total (Prep 15m / Cook 15m) 📊 Difficulty: Easy 🌶️ Spice: 🌶️🌶️ 👥 Yield: 3-4 servings
Boiling Baek Jong-won Army Stew in a pot

Servings Ingredient Calculator

Default: 3-4 servings (Adjusts quantities automatically)

3 Servings

🥬 Main Ingredients

  • Canned Ham (Spam)1 can (200g)
  • Vienna Sausages10 pieces (100g)
  • Ground Pork80g
  • Aged Kimchi (Sour)1/2 cup (80g)
  • Onion1/2 piece (100g)
  • Green Onion1 stalk (100g)
  • Cheongyang Chili Pepper1 piece
  • Rice Cake Slices1 cup (100g)
  • Baked Beans2 tbsp
  • Commercial Beef Bone Broth500ml
  • Water200ml

🥣 Sauce & Seasoning

  • Chili Powder (Gochugaru)2 tbsp
  • Soy Sauce2 tbsp
  • Chili Paste (Gochujang)1 tbsp
  • Soybean Paste (Doenjang)0.5 tbsp
  • Minced Garlic1 tbsp
  • Sugar0.5 tbsp

🌿 Toppings & Garnish

  • Sliced Cheddar Cheese1 slice
  • Ramen Noodles1 pack

🔄 Ingredient Substitutes & Tips

Original Ingredient Recommended Substitute Characteristics & Tips
Baked Beans 1 tbsp Ketchup + 0.5 tsp Sugar Provides similar acidity and umami, though lacks the soft texture of beans.
Commercial Beef Bone Broth 500ml Rice Water + 0.5 tbsp Beef Dashida Use at 1:1 ratio; effectively replicates the deep, savory richness of bone broth.
Ground Pork 2-3 slices of Bacon Substitute equivalent weight (about 80g); adds a smoky, savory richness to the soup.
Rice Cake Slices Tteokbokki Rice Cakes or Thinly Sliced Potato Use at 1:1 ratio; adds starch to help thicken the broth nicely.

📊 Estimated Nutrition (Per Serving)

Calories
580 kcal
Sodium
1650mg
Fat
32g
Protein
28g

👨‍🍳 Cooking Steps

1

Slice half of the canned ham into strips and half into thin slices. Make diagonal slits on the Vienna sausages.

💡 Tip: Cutting ham into different shapes releases flavorful oils into the broth more effectively.
2

Slice the onion thinly, diagonally chop the green onion and chili pepper. Finely chop the kimchi to fill 1/2 cup.

💡 Tip: Do not add too much kimchi, or it will turn into Kimchi Stew instead.
3

Mix 2 tbsp chili powder, 2 tbsp soy sauce, 1 tbsp chili paste, 0.5 tbsp soybean paste, 1 tbsp minced garlic, and 0.5 tbsp sugar to make the sauce.

💡 Tip: Adding 0.5 tbsp of soybean paste removes meat odor and adds deep savory umami.
4

Arrange ham, sausages, onion, green onion, and rice cakes around the edges of a shallow pot. Place ground meat, kimchi, baked beans, and sauce in the center.

💡 Tip: Arranging ingredients neatly looks great and ensures even cooking.
5

Gently pour 500ml bone broth and 200ml water along the edge of the pot, then bring to a boil over high heat.

💡 Tip: Pour broth along the rim so as not to wash away the neatly placed center sauce.
6

Once boiling, dissolve the sauce, break up the ground pork, add ramen noodles and cheddar cheese, then boil for another 3 minutes.

💡 Tip: Melting cheese into the broth creates that signature creamy, savory Budae Jjigae flavor.

🌟 Pro Chef Tips

  • • Adding half a tablespoon of soybean paste removes gamey odors and enhances savory depth without making it salty.
  • • If pure bone broth is too rich, diluting it slightly with water keeps the soup balanced and clean.
  • • If you don't have canned baked beans, substitute with 1 tbsp ketchup and a pinch of sugar.

⚠️ Avoid Common Pitfalls

  • ❌ Adding too much kimchi turns the stew into Kimchi Jjigae (keep under 1/2 cup).
  • ❌ High heat can evaporate broth quickly before noodles cook; keep extra broth or water handy.

🧂 Spice & Seasoning Adjustments

  • • For extra spiciness, add another Cheongyang chili or 0.5 tbsp fine chili powder.
  • • Use soy sauce instead of soup soy sauce for deeper umami, and keep soybean paste under 0.5 tbsp so it doesn't overpower the stew.
  • • Adjust final saltiness with plain salt to keep the soup clean.

🧊 Storage & Reheating

  • • Store leftovers in an airtight container in the refrigerator for up to 2-3 days after cooling completely.
  • • If ramen noodles are included, remove them first as they absorb liquid and get soggy.
  • • When reheating, add 100-200ml of water or broth and bring to a boil over high heat.

❓ Frequently Asked Questions

Q. Can I use plain water or rice water instead of bone broth?

A. Yes! If using plain or rice water, add 0.5 tbsp beef Dashida or 0.5 tsp chicken stock powder to make up for the richness.

Q. Is canned baked beans mandatory for Budae Jjigae?

A. Not strictly necessary. You can substitute 1 tbsp ketchup and 0.5 tsp sugar in the sauce to achieve the iconic sweet-tangy tone.

Q. How do I fix it if the stew becomes too salty as it boils?

A. Salts leach out of ham and sausages over time. Simply add 100-200ml of warm water or unsalted broth, and toss in extra onions or mushrooms.

Q. Does adding more kimchi make the stew taste better?

A. No, adding too much kimchi will overpower the stew, turning it into regular Kimchi Jjigae. Keep kimchi under 1/2 cup (80g).

Q. How should I store and reheat leftover Budae Jjigae?

A. Remove ramen noodles first to avoid mushiness. Cool down leftovers and store in an airtight container in the fridge for up to 2-3 days. Add 100ml water when reheating.

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