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IN THE CRISP, chilly air of post-war Korea, the sounds of soldiers marching on the roads mingled with the everyday cacophony of war-torn civilian life echoed through the streets of Uijeongbu, a town just north of Seoul. It was the 1950s, and the Korean War had left a trail of devastation in its wake. As citizens began the arduous task of rebuilding, resources were scarce, food even scarcer. And yet, in this despondent situation, something new, something remarkable began simmering — an improvised stew blending local spices with unlikely ingredients salvaged from US military bases: Spam, canned beans, and sausages. This concoction, born out of necessity, was called Budae Jjigae, or “Army Stew.”
The dish’s origins are deeply rooted in Korean history, specifically the aftermath of the Korean War (1950-1953). The war destroyed factories and homes, and decimated around 10 percent of the Korean population, which many analysts compare with the devastation that followed World War II. During this time, the Korean mainland faced widespread poverty, famine, and a dire necessity for devising food recipes out of deprivation. Traditional Korean cuisine emphasises fresh ingredients and rice-based meals, but with war-ravaged farmland and limited local resources, Korean culinary staples were out of reach. However, the ravages of war made way for new beginnings in the form of US military bases stationed in South Korea. These defunct units provided a source of provisions otherwise foreign to the Korean palate — processed foods such as Spam, hot dogs, and canned goods. Local Koreans, driven by both novelty and necessity, incorporated these items with classic Korean elements, such as kimchi, gochujang (Korean chilli paste), and tofu, creating a uniquely hybrid dish. And the rest as they say is history.
Over the decades, Budae Jjigae evolved from a survival dish into a cherished part of Korean food culture. The stew has since spread globally, with Korean communities and international enthusiasts alike embracing its complex history and hearty flavour. There are various pop culture references with Budae Jjigae often representing comfort, resilience, and community. Be it K-Dramas such as Itaewon Class, Reply 1994 or the Let’s Eat series, or BTS members, like Jin, known for his interest in Korean cuisine, sharing videos or moments enjoying Budae Jjigae. In the BTS Cookbook Vol-1, there is an excerpt from an In The SOOP episode where Jung Kook expresses his fondness for the Army Stew and says, "Budae jjigae is love," as Suga whips up a quick recipe for the band.
Budae Jjigae, given its unique fusion origin, has indeed evolved with diverse names, ingredients, and variations that reflect changing times and taste profiles.
In Uijeongbu, the dish is often called Uijeongbu Jjigae, as it first gained popularity in this area near American military bases, and many restaurants there still specialise in this unique stew. Another variant, whimsically named Johnson Tang after US President Lyndon B Johnson in the 1960s and 1970s, emphasises the dish’s strong connection to American ingredients introduced during the post-war era. In certain regions, a version also includes bean sprouts, or kongnamul, especially in areas where traditional ingredients were limited or expensive.
Originally, budae jjigae was a fusion of surplus military items like Spam, hot dogs, Vienna sausages, baked beans, and cheese slices combined with traditional Korean staples such as kimchi, gochujang, garlic, and tofu. As the dish gained popularity, more ingredients like ramyeon noodles, rice cakes (tteok), mushrooms, and a variety of vegetables were added, thus adding extra depth and flavour to the mishmash stew. Over time, variations emerged to cater to diverse tastes. Some versions include extra cheese for creaminess, while spicier adaptations add gochugaru or chilli oil for more heat. Other adaptations incorporate seafood—like shrimp, clams, or squid—or take a vegetarian approach, replacing meat with tofu, mushrooms, and plant-based alternatives to reflect veganism and other modern dietary trends. There are also regional styles, with Seoul versions often featuring more vegetables, while southern Korean styles sometimes add seafood or a hint of sweetness, characteristic of southern cuisine. Today, budae jjigae is even available in instant or freeze-dried forms, catering to office-goers who run on tight timelines and do not want to compromise on the nostalgic flavour.
Budae Jjigae is a testimony to how a simple stew can become a symbol of shared experience, whether as a humble homemade meal or a popular dish in some of South Korea’s trendiest restaurants and has found acceptance across various parts of the globe.
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Here's a recipe for Budae Jjigae - the BTS style:
INGREDIENTS:
Stew base
1 tbsp gochujang
2 tbsp gochugaru
2 tbsp mirin
1 tbsp soy sauce
1 tbsp garlic
1/2 tbsp sugar
Stew ingredients
1/2 block tofu
1/2 box spam
1/2 cup rice cakes
1/2 square instant ramen
2 stalks green onions
1/2 onion
6 mini hotdogs
1/2 cup kimchi
2-3 cups broth chicken, beef, vegetable (can also use water)
METHOD:
Mix all the sauce ingredients. Place everything but ramen into your pan. It is important to note that ramen cooks really fast, it'll become soggy if you add it in with the other ingredients.
Add in as much or as little sauce as you want. The more sauce the spicier the stew.
Cover all the ingredients with either water or broth. Fill your pot or pan to the point where all the ingredients are submerged in the broth.
Let the stew boil for 10-15 minutes. After 10-15 minutes, uncover and add the ramen noodles.
If the stew is looking too thick, add more broth. Over time, the ingredients will absorb a lot of the soup.
Pro tip:
After the ramen is cooked, add a slice of American cheese. Other kinds of cheese works too but processed American cheese tastes really good in budae jjigae in comparison to “real” cheese.
Recipe courtesy: Miso Jen Kitchen
