Budae Jjigae: Army Stew

Written by Joe Wabe.

This year, Koreans celebrated the 70th anniversary of the Korean War, a tragic event and turning point in the history of this country. On June 25, 1950, the north invaded the south, sparking a war that killed millions. In the end, the war lasted almost three years and concluded with the signing of an armistice that split the peninsula in two.

The influence of the American army stationed in key locations in the south has left a formidable imprint on the lives of locals living around those army bases – influences that later expanded throughout the peninsula and have become part of the culture. Among these influences that have helped shape contemporary Korea are the English language and Western-style food.

One of these post-war dishes that became well known, and then later became extremely popular, is budae jjigae (부대찌개, army stew [literally, “army base stew”). After the locals began making use of the surplus food available on the army bases, traditional Korean cuisine became more creative and allowed dishes like this to flourish.

The availability of ingredients like bacon, Vienna sausages, American cheese, baked beans, and even macaroni contributed to the birth of this popular dish. Budae jjigae restaurants are now found all over South Korea, but it’s well known that Uijeongbu City is where it all started, as well as the place where one can find the finest army stew. If you haven’t tried it yet, this is a good chance to experience this tasty fusion dish.

Ingredients (Serves 4)

4 cups of beef bone stock

½ loaf of tofu, thinly sliced

4 shiitake mushrooms, thinly sliced

½ cup chopped kimchi

1 cup of thinly sliced rice cake sticks

3 hot dog-style sausages (franks), thinly sliced

½ can of Spam, thinly sliced

½ green onion stalk, diagonally sliced

1 pack of instant ramen noodles

1 slice of cheese

1 cup of bean sprouts

½ a sweet red pepper chopped
¼ can of baked beans (optional)

Sauce

1 tablespoon of gochujang (red chili paste)

1 tablespoon of red chili flakes

1 tablespoon of soy sauce

1 tablespoon of minced garlic

½ tablespoon of sugar

Preparation

In a shallow cooking pot, arrange all the ingredients except for the cheese, green onions, and noodles. Pour in the stock and add the sauce in the center. Boil at medium heat for about seven minutes. Add the noodles, cheese, and green onion and continue to boil at a medium heat for about four more minutes. Serve with white rice.

The Author

Joe Wabe is a Gwangju expat, who has been contributing to the GIC and the Gwangju News for more that 10 years with his work in photography and writing.