Budae-jjigae

What is Budae-jjigae?

Budae-jjigae is a hearty Korean stew that mixes both local and Western ingredients. It usually includes sausages, Spam, ham, baked beans, kimchi (fermented vegetables), instant noodles, gochujang (a spicy red pepper paste), and American cheese. The stew is cooked in a large pot and often shared at the table. The broth is spicy and rich, with the flavors of preserved meats, tangy kimchi, and creamy melted cheese blending together. The dish is flexible, with restaurants and home cooks adding other items like tofu, mushrooms, or vegetables according to taste.

Where does Budae-jjigae come from?

Budae-jjigae was created in South Korea during a period of poverty following the Korean War. Food was scarce, and people made use of surplus canned and processed foods from U.S. military bases, such as Spam and sausages. The dish grew out of these circumstances, combining these new ingredients with traditional Korean flavors like kimchi and gochujang. Its exact birthplace is uncertain, but Uijeongbu is one city that claims to have first made it. Over time, budae-jjigae shifted from a survival food to a beloved comfort dish, especially after Spam became widely available in 1987.

How is Budae-jjigae made?

To make budae-jjigae, a broth is prepared, often using water or a meat or fish-based stock. A seasoning paste with gochujang, soy sauce, and sugar is added for flavor. Chopped meats like sausage, ham, Spam, and sometimes bacon are combined with kimchi, baked beans, instant noodles, and cheese. The ingredients are simmered together in a large pot, with noodles added either before or after the broth boils. The stew is commonly cooked and served at the table, allowing diners to add extra ingredients as they eat.

How and when is Budae-jjigae eaten?

Budae-jjigae is usually enjoyed as a shared meal, with a group gathered around a simmering pot. It is popular for lunch or dinner and is often eaten as an accompaniment to alcoholic drinks (anju). In restaurants, the dish is served with a set of base ingredients, and diners can order extra items to add. Its spicy, savory, and slightly creamy flavor makes it a favorite comfort food, especially in colder weather. It is eaten with rice and sometimes side dishes like pickled vegetables.

Kinds of Budae-jjigae

There are many versions of budae-jjigae. Some restaurants use tomato soup as a base or create stir-fried versions without broth. Johnson-tang, a variant named after U.S. President Lyndon B. Johnson, uses napa cabbage instead of kimchi and always includes cheese. Uijeongbu and Songtan styles differ in their use of gochujang and vegetables. Vegan versions exist, and some cooks substitute or leave out processed meats. Instant meal kits and home meal replacements are now available for easy preparation.

What Budae-jjigae means

Budae-jjigae reflects a period of hardship in Korean history, but today it is a symbol of resilience and creativity. It is a staple in many Korean restaurants, especially in Uijeongbu, which has a street dedicated to the dish. Chains like Nolboo have made it widely accessible. While its origins were humble, budae-jjigae is now a beloved part of South Korea’s food culture, enjoyed for its communal nature and adaptability.

Questions people ask about Budae-jjigae

Good reading and sources

• The Korean Comfort Food at the Intersection of War and PeaceEater, Article
• How a South Korean comfort food went globalBBC, Article

• Budae-jjigae on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data