A brief history of Budae Jjigae
Budae Jjigae, also known as Korean Army Stew, has a unique and somewhat somber history rooted in the aftermath of the Korean War.
Here’s a breakdown of its origins:
Post-Korean War Scarcity: Following the Korean War (1950-1953), South Korea faced widespread poverty and food shortages. American military bases were a source of food, and locals near these bases began to utilize leftover or discarded food from the bases.
The Birth of Budae Jjigae: Resourceful Koreans started incorporating these American ingredients, such as Spam, hot dogs, and canned beans, into traditional Korean stews. They combined these with local ingredients like kimchi, gochujang (Korean chili paste), and vegetables. This fusion of American and Korean flavors gave birth to Budae Jjigae.
“Army Base Stew”: The name “Budae Jjigae” literally translates to “army base stew,” reflecting its origins from the food obtained from U.S. army bases.
Evolution and Popularity: Over time, Budae Jjigae evolved, with different regions and restaurants adding their own twists to the dish. It has become a popular and comforting dish in South Korea, enjoyed by people of all backgrounds.
Cultural Significance: Budae Jjigae is not just a meal; it’s a symbol of resilience and resourcefulness in the face of hardship. It represents a unique blend of cultures and a creative adaptation to challenging circumstances.
Today, Budae Jjigae is a beloved dish in South Korea, enjoyed in restaurants and homes alike. It’s a hearty and flavorful stew that tells a story of history, adaptation, and the power of food to bring people together.
Budae Jjigae (Korean Army Stew)
Ingredients
Ingredients
- 12 ounces Spam or fully cooked luncheon meat
- 14 ounces smoked sausage such as Eckrich®, sliced
- 1 large onion sliced
- 6 ounces kimchi
- ¼ cup Korean red pepper powder
- 3 tablespoons soy sauce
- 3 tablespoons gochujang Korean hot pepper paste
- 5 cloves garlic minced
- 1 pinch ground black pepper
- 1 bunch green onions chopped
- 2 32 ounce containers chicken broth
- 7 ¾ ounces ramen noodles such as Ottogi Ramyonsari®
- 1 slice American cheese Optional
Instructions
Directions
- Divide Spam into two piles on either side of a stock pot.
- Layer sausage, onion, and kimchi on top, leaving an empty space in the center of the pot.
- Mix red pepper powder, soy sauce, gochujang, garlic, and black pepper together in a small bowl.
- Pour into the center of the pot. Sprinkle with green onion. Pour in chicken broth and bring to a boil.
- Reduce heat to low and simmer, stirring occasionally, until flavors combine, about 10 minutes.
- Bring a pot of water to a boil. Add ramen noodles. Cook, stirring until partially cooked and softened, about 2 minutes.
- Drain, and transfer to the pot with the meat and kimchi mixture.
- Cook, stirring until ramen noodles are tender but firm to the bite, about 5 minutes and top stew with American cheese.