Army Base Stew (Budae-jjigae)
A hearty Korean stew featuring a mix of meats, noodles, and vegetables in a spicy broth.
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- •2 Dried shiitake mushrooms
- •8 Dried anchoviesRemove heads and guts
- •Dried kelpDasima
- •2 ounces Sweet potato starch noodlesSoak in cold water
- •6 Garlic clovesLarge, cleaned
- •1 tablespoon Hot pepper paste
- •2 tablespoons Hot pepper flakes
- •1 teaspoon Sugar
- •1 teaspoon Soy sauce
- •2 tablespoons Water
- •Pork bellyCut into bite-size pieces
- •1 teaspoon Salt
- •0.5 cup KimchiTongbaechu-kimchi
- •1 cup Cabbage
- •0.33 cup Onion
- •2 Green onionUse large or two small
- •4 ounces Polish sausage
- •0.33 SpamThinly sliced
- •0.25 Tofu
- •1 slice Cheese
- •Rice cake
- •0.25 cup Baked beansPork & beans or vegetarian beans
- •0.5 Korean ramyeonUse half
- •Radish sprouts(optional)Or watercress/spinach
- 1
Make stock with dried shiitake mushrooms, dried anchovies, and dried kelp. Boil for 25 minutes.
25 min
- 2
Soak sweet potato starch noodles in cold water.
5 min
- 3
Prepare seasoning paste with garlic, hot pepper paste, hot pepper flakes, sugar, soy sauce, and water.
10 min
- 4
Add pork belly to boiling stock and cook for 10 minutes.
10 min
- 5
Assemble stew in a shallow pot with cabbage, onion, green onion, cooked pork, mushrooms, kimchi, and seasoning paste.
10 min
- 6
Add Polish sausage, Spam, tofu, cheese, rice cake, soaked noodles, and baked beans to the pot.
10 min
- 7
Add Korean ramyeon and radish sprouts. Cook until everything is heated through.
10 min
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