Hearty Kimchi Budae Jjigae (Kimchi Army Stew) in Rich Broth
A hearty stew made with rich beef bone broth and aged sour kimchi, loaded with ham and pork.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This hot pot dish pairs rich beef bone broth with kimchi brine and soybean sprouts for a deep yet clean, refreshing soup. Seasoning the aged sour kimchi and pork beforehand brings out extra flavor, and you can add ramen noodles or rice cakes to enjoy a generous dinner for 3 to 4 people.
- Servings
- 3–4 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Pork150 g
- Aged sour kimchi150 g
- Spam1 can, 135 g (small)
- Sausage1
- Tofu1/4 block, 100 g
- Soybean sprouts100 g
- Large green onion (daepa)1/4 stalk
- Cheongyang chili pepper (hot green chili)2
- Kimchi brine1/2 cup
- Beef bone broth3 cups
- Anchovy broth1–2 cups
- Ramen noodles1
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Minced garlic1 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Tuna extract sauce (chamchi-aek)1 tbsp
- If you use only anchovy broth and kimchi brine instead of beef bone broth, you can enjoy a lighter and cleaner broth.
- Instead of ramen noodles, you can also add udon, jjolmyeon (chewy noodles), or tteokbokki rice cakes.
Steps
Prepare the ingredients
For budae jjigae, aged sour kimchi, pork, and Spam are enough to make it great, but I decided to clear out the fridge and brought out all these ingredients.
When soybean sprouts and kimchi brine, which add a refreshing taste, go in along with beef bone broth, the broth becomes deep and refreshing.
For vegetables, I prepared onion, large green onion, Cheongyang chili pepper, and also a bit of tofu.
It is missing from the photo, but there is one pack of ramen noodles. Udon, jjolmyeon (chewy noodles), or tteokbokki rice cakes are also great.
Slice the ingredients
Cut the Spam and tofu into thick slices, slice the sausage diagonally, and slice the onion, large green onion, and Cheongyang chili pepper to a moderate thickness.
Season the meat and kimchi
I used pork front leg meat; cut it small and season with 1/3 tsp of salt, 1 tbsp of mirin, and a little ground black pepper.
For aged sour kimchi, mix in 1 tsp of sugar to balance and mellow out the tart flavor.
Prepare the broth for budae jjigae
You will need 3 cups of store-bought beef bone broth and 1/2 cup of kimchi brine.
Keep 1 to 2 cups of anchovy broth ready so you can adjust the liquid level as it boils if needed.
Arrange the ingredients
Spread the onion, pork, and aged sour kimchi across the bottom of the hot pot, then neatly arrange the Spam, tofu, sausage, and soybean sprouts around the edges on top.
In the center, place the ramen noodles, 2 tbsp of gochugaru, and 1 tbsp of minced garlic.
Boil
Pour in the beef bone broth and kimchi brine, along with 1 cup of anchovy broth, so that all the ingredients blend well together.
Once it begins to boil vigorously, stir so that the gochugaru and garlic dissolve into the broth, then season with 1 tbsp of soup soy sauce and 1 tbsp of tuna extract sauce.
When the ramen noodles seem fully cooked, taste the broth; if it needs more salt, adjust with salt, and finish with a little ground black pepper.
Finish
Place all the ingredients in the hot pot and let it simmer at the dining table, fishing out and eating the ramen noodles first...
It is truly delicious when you take each topping along with the broth and mix it with warm rice.
Finishing it off with cheese or rice cakes when it is almost done cooking will be a hit with kids.
Have a happy and delicious meal with a generous pot of budae jjigae.
Ppunwife's tips
- Mix 1 tsp of sugar into aged sour kimchi to balance and mellow out the tart flavor.
- Keep 1 to 2 cups of anchovy broth ready so you can adjust the liquid level as it boils if needed.
FAQ
Can I use a different broth instead of beef bone broth?
If you use only anchovy broth and kimchi brine instead of beef bone broth, you can make a much lighter and cleaner soup.
What should I do if the sour kimchi is too tart?
Tossing the aged sour kimchi with 1 tsp of sugar gently mellows out the sharp sourness.
Are there other toppings I can add instead of ramen noodles?
Besides ramen noodles, you can add udon, jjolmyeon noodles, rice cakes, or cheese according to your preference.
