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Budae-jjigae (ragoût de la base militaire)

Name: Budae-jjigae (ragoût de la base militaire)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: KR
Ingredients: 1.2 litres water; 10 g dried kelp (dashima); 10 g dried anchovies (myulchi); 200 g Spam or luncheon meat, sliced 1 cm thick; 200 g frankfurter sausages, scored and sliced diagonally; 300 g ripe cabbage kimchi, cut into bite-size pieces; 60 ml kimchi juice (brine from the jar); 1 onion, sliced; 200 g firm tofu, sliced into 1 cm pieces; 100 g canned baked beans; 100 g mushrooms (enoki or button), trimmed; 3 tbsp gochugaru (Korean red pepper flakes); 2 tbsp gochujang (Korean red pepper paste); 2 tbsp soy sauce; 1 tbsp minced garlic; 1 tsp sugar; 1 packet (120 g) instant ramen noodles, seasoning packet discarded; 2 slices processed cheese (or 60 g shredded mozzarella); 3 scallions, sliced diagonally

20m

Prépa

25m

Cuisson

Portions

Moyen

Difficulté

Un ragoût épicé et partagé avec kimchi, Spam, saucisse, tofu, nouilles ramen et fromage fondu.

#korean#stew#kimchi#spam#comfort-food#hot-pot#spicy

Portions

4portions

Ingrédients

Nutrition

calories480

protein26g

carbs34g

fat28g

fiber4g

Par portion

Étapes

Make the broth

Put the water, dried kelp and dried anchovies in a pot and bring to a boil. Lower the heat and simmer for 10 minutes, then lift out and discard the kelp and anchovies. This light stock is the base that keeps the stew from tasting flat once the spicy sauce goes in.

1.2 litres water
10 g dried kelp
10 g dried anchovies

✅ C'est prêt quand : the broth is pale golden and smells lightly of the sea, with a savory background note

⏱10:00

Mix the spicy sauce

In a small bowl, stir together the gochugaru, gochujang, soy sauce, garlic and sugar with 3 tablespoons of the hot broth until smooth. Making the sauce into a paste first, rather than adding the dry flakes straight to the pot, means the chili blooms evenly instead of clumping.

3 tbsp gochugaru
2 tbsp gochujang
2 tbsp soy sauce
1 tbsp minced garlic
1 tsp sugar

✅ C'est prêt quand : the sauce is a smooth, deep red paste with no dry lumps

Arrange everything in the pot

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Simmer the stew

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Add the noodles

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Top with cheese and serve

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Make the broth

1.2 litres water
10 g dried kelp
10 g dried anchovies

✅ C'est prêt quand : the broth is pale golden and smells lightly of the sea, with a savory background note

⏱10:00

Mix the spicy sauce

3 tbsp gochugaru
2 tbsp gochujang
2 tbsp soy sauce
1 tbsp minced garlic
1 tsp sugar

✅ C'est prêt quand : the sauce is a smooth, deep red paste with no dry lumps

Arrange everything in the pot

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Simmer the stew

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Add the noodles

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Top with cheese and serve

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History & Culture

The Story Behind the Dish

📍 Uijeongbu, near a US military base, South Korea📅 1950s–60s, in the years after the Korean War🍲 KR

In the hungry years right after the Korean War, families living near US army bases in towns like Uijeongbu and Dongducheon stretched scarce rations by cooking surplus American foods, Spam, hot dog sausages, canned baked beans, together with kimchi and gochujang in one shared pot. The dish took its name, army base stew, straight from where its ingredients came from.

What began as a dish of necessity became a beloved comfort food across Korea, especially popular with students and office workers for its communal, help-yourself style and the way the broth gets richer the more goes into it: noodles, cheese, whatever is on hand.