Korean Army Stew (Budae Jjigae) – Spicy Kimchi Ramen Hot Pot

This Korean Army Stew (Budae Jjigae) is a bold, spicy, and comforting Korean hot pot made with kimchi, ramen noodles, sausages, tofu, and melty cheese. Simmered in a rich gochujang broth, this classic budae jjigae delivers the perfect balance of savory, tangy, and slightly spicy flavors.

Loaded with Korean pantry staples and hearty ingredients, this Korean army stew is quick to prepare and perfect for cozy dinners. Whether you're craving a spicy kimchi ramen stew or an authentic budae jjigae recipe, this comforting Korean hot pot is packed with flavor in every bite.

Course dinner, Main Course, stew

Cuisine asian, Korean, Korean-fusion

Keyword army stew, budae jjigae, cabbage stew, comfort food, easy Korean dinner, gochujang stew, hearty stew recipe, hot dog stew, kimchi stew, Korean army base stew, Korean fusion recipe, Korean hot pot, Korean noodle soup, Korean stew recipe, mushroom stew, ramen stew, spicy Korean stew, tofu stew

Prep Time 15

Cook Time 20

Total Time 35

Servings 4 servings

Calories 420kcal

Cost $14 for entire recipe

Equipment

Large shallow pot or Korean hot pot (A wide pot works best for arranging ingredients.)
Mixing bowl (for combining the broth seasoning)
Measuring spoons
Ladle
knife

Ingredients

2 cups kimchi plus ¼ cup kimchi juice
4 cups chicken broth
2 tablespoons gochujang
1 tablespoon soy sauce
1 teaspoon garlic minced
1 package ramen noodles seasoning optional
1 block tofu sliced
2 hot dogs or sausages sliced
4 –6 slices Spam optional but traditional
1 cup mushrooms sliced
2 green onions sliced
2 slices American cheese

Instructions

Step 1: Arrange Ingredients

Place the kimchi in the center of a large pot. Arrange tofu, sausages, spam, and mushrooms around the kimchi.

Step 2: Add Broth and Seasoning

Pour in chicken broth and kimchi juice. Add gochujang, soy sauce, and minced garlic. Bring to a gentle simmer over medium heat.

Step 3: Simmer the Stew

Let the stew simmer for about 8–10 minutes so the flavors meld and the meats heat through.

Step 4: Add Ramen

Add ramen noodles to the pot and cook for 2–3 minutes until just tender.

Step 5: Finish with Cheese

Place cheese slices on top and sprinkle with green onions. Simmer briefly until cheese melts.

Step 6: Serve

Serve hot directly from the pot for the classic Korean budae jjigae experience.

Notes

🥘 Use Aged Kimchi for the Best Flavor

Use well-fermented kimchi for the most authentic Korean Army Stew (Budae Jjigae) flavor. Older kimchi adds the signature tangy, spicy depth that defines this classic Korean ramen stew. Fresh kimchi will work, but the broth will taste milder and less complex.

🌶️ Adjust the Spice Level Easily

Adjust the spice level by increasing or decreasing the gochujang. For a milder budae jjigae, reduce the gochujang slightly and add more broth. For a spicier Korean army stew, add extra gochujang or a pinch of gochugaru.

🍜 Add Ramen at the End

Add ramen noodles near the end of cooking to prevent them from becoming overly soft. The noodles should simmer just until tender so they absorb the flavorful kimchi broth without breaking apart.

🥓 Mix Meats for Authentic Taste

Spam, sausages, or hot dogs all work well in budae jjigae. Using a mix of processed meats gives the stew its traditional savory, salty flavor. You can also substitute bacon or ham if needed.

🧀 Cheese is Optional but Recommended

Cheese is optional but commonly used in Korean army stew. American cheese melts smoothly into the broth and balances the spicy gochujang with a creamy finish.

🍲 Serve Immediately for Best Texture

This Korean budae jjigae is best served immediately while the ramen noodles are still firm and the broth is hot. The stew will continue to thicken as it sits.