📝 About This Recipe
Born from necessity following the Korean War, this iconic 'fusion' stew combines American processed meats with traditional Korean aromatics to create a masterpiece of culinary history. It is a bubbling, spicy, and deeply savory hot pot that features a complex broth enriched with kimchi, gochugaru, and the surprising creaminess of American cheese. Perfect for communal dining, it offers a nostalgic and comforting flavor profile that is truly unique to the Korean peninsula.
🥗 Ingredients
The Meats & Proteins
- 200 grams Spam (canned ham) (thinly sliced)
- 3 pieces Hot dogs or Frankfurters (sliced diagonally)
- 100 grams Ground pork or beef
- 1/2 block Firm tofu (sliced into rectangles)
The Vegetables & Aromatics
- 1 cup Napa cabbage kimchi (well-fermented/sour, chopped)
- 1/2 large Onion (sliced)
- 3 stalks Green onions (cut into 2-inch pieces)
- 3 pieces Shiitake mushrooms (sliced)
- 3 tablespoons Baked beans (canned) (essential for authentic flavor)
The Spicy Seasoning Paste
- 2 tablespoons Gochugaru (Korean chili flakes)
- 1 tablespoon Gochujang (Korean chili paste)
- 1 tablespoon Soy sauce
- 1 tablespoon Minced garlic
- 1/2 tablespoon Sugar
- 1 tablespoon Mirin (rice wine)
Broth & Finishing
- 4 cups Anchovy broth or Low-sodium chicken stock
- 1 pack Instant ramen noodles (discard the seasoning packet)
- 1-2 slices American cheese (for richness)
- 1/2 cup Rice cakes (tteok) (optional, soaked in water)
👨🍳 Instructions
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1
In a small bowl, combine all the 'Spicy Seasoning Paste' ingredients. Mix thoroughly until it forms a smooth, dark red paste. Set aside for at least 10 minutes to let the flavors meld.
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2
Prepare your pot. A wide, shallow pot (like a braiser or hot pot) works best for Budae-jjigae as it allows the ingredients to be displayed beautifully.
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3
Place the chopped kimchi and the sliced onions in the center of the pot. These will act as the flavor base.
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4
Arrange the Spam, hot dogs, ground meat, tofu, and mushrooms in neat clusters around the perimeter of the pot, working your way around the central kimchi.
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5
Add the baked beans and the rice cakes (if using) on top of the central kimchi pile.
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6
Place the prepared seasoning paste directly on top of the ingredients in the center.
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7
Carefully pour the anchovy broth or chicken stock into the side of the pot so you don't disturb your beautiful arrangement.
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8
Bring the pot to a boil over medium-high heat. Once it starts bubbling, use a spoon to gently dissolve the paste into the liquid.
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9
Reduce the heat to medium and let the stew simmer for about 8-10 minutes. This allows the fats from the processed meats to render into the broth, creating that signature rich mouthfeel.
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10
Add the instant ramen noodles and the green onions to the pot. Push the noodles down slightly so they are submerged in the bubbling broth.
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11
Place the American cheese slices directly on top of the ramen noodles. Do not stir yet; let the heat of the steam melt the cheese into the noodles.
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12
Cook for another 2-3 minutes until the noodles are al dente. Overcooked ramen will absorb too much broth, so keep an eye on it!
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13
Turn off the heat or move the pot to a portable burner at the table. Serve immediately while the stew is piping hot and the cheese is gooey.
💡 Chef's Tips
Use well-aged, sour kimchi for the best depth of flavor; fresh kimchi won't provide the necessary acidity. Don't skip the baked beans; they provide a subtle sweetness and thickness to the broth that defines the authentic 'base' flavor. If the broth reduces too much while eating, keep extra warm stock on hand to thin it out. For a cleaner taste, you can blanch the Spam and hot dogs in boiling water for 30 seconds before adding them to the pot to remove excess salt and oils. If you want more spice, add 1-2 sliced Thai bird's eye chilies along with the green onions.
🍽️ Serving Suggestions
Serve with a bowl of warm, fluffy purple rice (heukmi-bap) or plain white rice. Pair with a cold Korean lager or a glass of Soju to cut through the richness of the meats. Offer simple side dishes (banchan) like pickled radish (danmuji) or a light cucumber salad to provide a refreshing crunch. Keep a ladle handy so everyone can scoop their favorite ingredients into individual small bowls. If you have leftover broth, add a bowl of rice and some seaweed strips at the end to make a quick savory porridge.