Korean · Dinner
Spicy Korean Spam and Noodle Stew
Budae Jjigae Army Stew
Korean army stew with spam, sausage, ramen noodles, tofu, kimchi, and baked beans in a gochugaru-doenjang broth, topped with American cheese and served bubbling from the pot.
$$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
620Calories
38gProtein
28gFat
52gCarbs
8gSugar
6gFiber
1840mgSodium
65mgChol
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Instructions
1
Prep
Slice spam 5mm thick and sausage 1cm thick on the diagonal. Slice tofu 1cm thick. Chop kimchi and measure juice. Slice onion thinly, cut spring onions into 5cm batons, slice mushroom caps thinly, and slice green chillies. Mince garlic. Whisk gochugaru, doenjang, gochujang, soy sauce, brown sugar, garlic, and black pepper into 1000ml stock until smooth.
2
Simmer 1
Pour spiced stock and kimchi juice into a wide shallow pot (12-14 inch diameter recommended). Arrange spam, sausage, tofu, kimchi, baked beans, onion, and shiitake in clusters in a single layer. Bring to a boil over high heat, then reduce to medium and simmer uncovered 10-12 minutes until the broth turns deep red.
3
Simmer 2
Add ramen noodles to the centre of the pot over medium heat. Simmer 3-4 minutes until just tender and the broth thickens slightly.
4
Finish
Lay the cheese slices over the noodles and scatter spring onion batons and green chillies over the top. Simmer 60-90 seconds over medium heat until the cheese begins to melt and drape over the noodles.
5
Plate
Serve the stew bubbling straight from the pot at the table.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g (7.1 oz) spam
- 200g (7.1 oz) smoked pork sausage
- 120g (4.2 oz) dried ramen noodles
- 240g (8.5 oz) firm tofu
- 240g (8.5 oz) aged sour kimchi
- 60ml (1/4 cup) kimchi juice
- 120g (4.2 oz / 1 can) canned baked beans
- 2 slices American cheese
- 160g (5.6 oz) yellow onion
- 4 scallions
- 120g (4.2 oz) fresh shiitake mushrooms
- 2 fresh green chillies
- 24g gochugaru
- 20g doenjang
- 20g gochujang
- 30ml (2 tbsp) soy sauce
- 10g light brown sugar
- 6 garlic cloves
- 1000ml (4 cup) anchovy and kelp stock
- 0.5 tsp freshly ground black pepper