Where does Budae jjigae come from?

Budae jjigae — country of origin: South Korea.

What is Budae jjigae made of?

Kimchi, pork, sausage, tofu, gochujang, wheat noodles, onion, spring onion.

Which allergens does Budae jjigae contain?

Contains cereals and gluten-containing products. Contains fish and fish products. Contains soybeans and soybean products.

Budae jjigae

A Korean stew of kimchi, spam, sausages and instant noodles, cooked at the table in a shallow pot. It grew out of postwar American military surplus ingredients.

Also known as: Army base stew · Army stew · Budaejjigae · Korean army stew

Allergens & declarations

Contains

Cereals (gluten)

Wheat

Contains cereals and gluten-containing products

Fish

Contains fish and fish products

Soybeans

Contains soybeans and soybean products

This describes the classic recipe, so you know what to ask about. It is not a declaration for any particular kitchen — recipes and suppliers vary, and only the restaurant can tell you what is in the dish it serves.

In detail

Budae jjigae is a spicy Korean stew built on kimchi and processed meats, served bubbling in a shared pot. It is one of the best-known dishes of the Korean army base stew family.

What it really is

Budae jjigae is made by simmering kimchi and gochujang in a seasoned broth, often beef or anchovy stock, with Spam, sausages such as frankfurters, tofu, instant noodles, rice cakes and baked beans. Onion, scallion and sometimes sliced mushrooms and cheese are added, and the pot is finished at the table over a portable burner.

The dish developed in the 1950s around the American military bases near Uijeongbu and Seoul, where canned meat and sausage were available as surplus supplies. Unlike a plain kimchi jjigae, the mix of processed meat and instant noodles is the defining feature, and the pot is meant to be shared and eaten communally until it is finished.

How it's served

Brought to the table in a shallow pot still simmering over a burner
Eaten communally with steamed rice, which is often added to the broth at the end
Diners ladle portions into individual bowls
Cheese slices are often melted into the broth towards the end of the meal

Name the main components: kimchi, Spam, sausage, tofu and instant noodles
Flag allergens: wheat (instant noodles), soy (gochujang and tofu), eggs and milk if cheese is added, and fish if anchovy stock is used
State the spice level, as gochujang gives a noticeable heat
Note that the pot is shared and served for two or more people

Typical ingredients

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Frequently asked questions

What is Budae jjigae?: A Korean stew of kimchi, spam, sausages and instant noodles, cooked at the table in a shallow pot. It grew out of postwar American military surplus ingredients.
Where does Budae jjigae come from?: Budae jjigae — country of origin: South Korea.
What is Budae jjigae made of?: Kimchi, pork, sausage, tofu, gochujang, wheat noodles, onion, spring onion.
Which allergens does Budae jjigae contain?: Contains cereals and gluten-containing products. Contains fish and fish products. Contains soybeans and soybean products.
What is Budae jjigae also known as?: Army base stew, Army stew, Budaejjigae, Korean army stew.