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Meat, East Asian

Budae jjigae with rice

Budae jjigae is a Korean stew simmered in one big pot with sausages, ham, kimchi and instant noodles, served with rice. For 4 people, it takes 35 minutes to make, easy difficulty, at €3.00 per person. The key to success is balancing the heat of gochujang with the softness of the tofu and noodles.

I'm making you budae jjigae, Korean army stew, a big generous pot with sausages, ham and noodles that everyone loves.

Budae jjigae with rice
Total time
35 min
Difficulty
Easy
Cost per person
€3.00
Calories per person
700 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Budae jjigae brings together flavors that seem to have nothing in common at first glance, frankfurter sausages, ham, tangy kimchi and a spicy gochujang base. The result is a rich, slightly spicy broth where every ingredient keeps its own texture, soft tofu, noodles that stay firm, sausages that split open as they cook. It's a generous dish meant to be shared straight from the pot.

It's the perfect dinner for a winter night when everyone is hungry and nobody wants anything complicated. Kids love picking out the sausages and noodles, while adults enjoy the kimchi and chili kick. Set the pot in the middle of the table and let everyone serve themselves, it really is that simple.

The ingredients

4 people

Butcher

  • Frankfurter sausages 4
  • Ham slices 4 slices

Pantry

  • Kimchi 200 g
  • Baked beans in tomato sauceoften in the pantry 200 g
  • Instant noodles 2
  • Gochujang (Korean chili paste) 2 tbsp
  • Gochugaru (Korean chili flakes) 1 tbsp
  • Soy sauceoften in the pantry 1 tbsp
  • Riceoften in the pantry 250 g

Dairy

  • Firm tofu 200 g

Fruits and vegetables

  • Onion 1
  • Garlic 3 cloves

Allergens Gluten, Soy

The step by step recipe

  1. Mix the gochujang, gochugaru, soy sauce and crushed garlic with a little water to make the sauce.

    If you don't have gochugaru, use smoked paprika with a pinch of chili powder.

  2. Slice the sausages into rounds, cut the ham into strips, slice the onion and cut the tofu into large cubes.

    Cut the sausages on a diagonal, they open up as they cook and soak up more flavor.

  3. Arrange all the ingredients in a wide pot with the kimchi and beans, pour in the sauce and a liter of water.

    Put the tofu and kimchi on one side, the meat on the other, the pot looks nicer that way.

  4. Bring to a boil and let it bubble, then add the noodles last. 15 min

    Instant noodles cook in three minutes, add them at the last moment so they stay firm.

  5. Cook the rice in salted water and serve the stew bubbling hot at the table. 11 min

    Add a slice of melting cheese on top, it's very Korean and kids love it.

Our tips to get it right

  • Taste the sauce before adding it to the water, gochujang varies a lot in strength between brands, adjust the gochugaru amount accordingly.
  • Don't let the stew boil too long before adding the noodles, the broth should still be quite hot but not reduced by half.
  • Use a wide pot rather than a deep one, ingredients arranged side by side cook more evenly and the dish looks better at the table.

The variations

  • Swap the ham for smoked bacon for a bolder version, it adds fat and smoky flavor to the broth.
  • For a vegetarian version, skip the sausages and ham, double the tofu and add shiitake mushrooms for texture.
  • For kids, cut the gochujang and gochugaru in half, the dish stays tasty without being too spicy.

What to serve it with

  • Plain white rice
  • Extra kimchi on the side
  • Green tea or lemon water

Storage

Budae jjigae keeps for 2 to 3 days in the fridge in a sealed container, but keep the noodles separate since they go soft. It freezes well without the noodles or tofu, which are best added fresh when serving. Reheat gently over low heat, adding a splash of water if the broth has reduced too much.

Questions about this dish

Can you make budae jjigae ahead of time?

You can make the sauce and prep all the ingredients a day ahead, then assemble and cook it right before serving. Avoid cooking the whole stew in advance, the noodles and tofu lose their texture.

What can I use instead of gochujang?

Mix miso paste with a bit of hot sauce and a pinch of sugar to get close to the flavor. The result won't be identical but it still works well in this stew.

What kind of instant noodles work best in this stew?

Plain ramen style noodles, without their seasoning packet, work really well. They cook fast and soak up the spicy broth nicely.

Is budae jjigae good for kids who don't like spicy food?

Yes, cutting the gochujang and gochugaru in half keeps the dish's character without making it too hot. You can also serve extra chili on the side for the adults.

How long does it take to make a budae jjigae with rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a budae jjigae with rice?

About 700 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a budae jjigae with rice cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, soy. Always check the labels of the products you buy.

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