Diaspora Budae Jjigae
부대찌개·(bu-dae jji-gae)
Friday Night Jjigae: End-of-Week Comfort Stews
Pry the metal lid off a tin of Spam, slide the sliced block into the bubbling gochugaru broth, rip open the foil of a Shin Ramyun brick, and let a square of American cheese melt across the boiling surface. Born from the wreckage of war and surplus military rations, Budae Jjigae took Spam and processed cheese and subjected them to the fiery, fermented alchemy of the Korean kitchen. Bubbling away on a portable burner, it smells exactly like aged kimchi hitting hot pork fat. This is the rich Songtan style—skipping the cloying gochujang for a cleaner heat, leaning on store-bought bone broth, and employing a hidden slice of cheese to build a velvety, profound umami that hits you right in the chest. Carry the roaring pot straight to the table, drop in the noodles, and hand out the spoons.
Ingredients
- gochugaru3 tbsp
- gukganjang or soy sauce1 tbsp
- tuna extract or fish sauce1 tbsp
- mirin1 tbsp
- garlic2 tbsp
- black pepper1/8 tsp
- Spam12 oz
- beef hot dogs4 large
- ground beef4 oz
- aged kimchi1 cup
- firm tofu8 oz
- yellow onion1/2 med
- scallion1 large
- canned baked beans3 tbsp
- American processed cheese slices2 large
- Korean beef bone broth2 cup
- water2 cup
- package instant ramen noodles1 large
- Korean rice cakes1/2 cup
Method
- 01
Mix the savory seasoning paste.
In a small bowl, combine the gochugaru, gukganjang, tuna extract, mirin, minced garlic, and black pepper until it forms a thick, fragrant mortar.
- 02
Brown the processed meats to render their fat.
Place a wide, shallow pot over medium-high heat with a splash of oil, and sauté the sliced Spam and hot dogs for 2 to 3 minutes until the edges crisp, then turn off the heat.
- 03
Build the architecture of the stew.
Push the browned meats to the outer edges of the pot in a neat ring, placing the lightly squeezed kimchi, tofu, onion, and scallions in distinct sections around the perimeter.
- 04
Bury the secret ingredients in the center.
Nestle the raw ground beef directly in the middle, top it with the baked beans and your chili paste, then hide one slice of American cheese underneath the paste where it can melt unseen.
- 05
Boil fiercely to emulsify the hidden cheese and beef juices.
Pour in the bone broth and water, bring to a rolling boil over medium-high heat, and gently stir the center until the paste and hidden cheese dissolve completely into a rich, fiery red broth, boiling vigorously for 5 minutes.
- 06
Finish with the carbohydrates and the final slice of cheese.
Drop the soaked rice cakes and dry ramen noodles straight into the bubbling center, cook for 3 minutes until al dente, top with the second slice of cheese, and carry the boiling pot directly to the table.
Notes
The cheese emulsion is a mandatory restaurant secret.
Burying the first slice of cheese under the paste before boiling ensures it fully emulsifies into the broth, giving the soup a profoundly rich body without anyone visually identifying it.
Do not skip the pan-fry.
Taking two minutes to sear the Spam and hot dogs triggers the Maillard reaction, fundamentally altering and deepening the flavor profile of the entire stew so it tastes less like boiled canned meat.
From Cook Korean in America.