Budae Jjigae (Army Stew)

Step 1

In a small bowl, stir together the garlic, gochujang, gochugaru (if using), soy sauce and sugar.

Step 2

In a large sauté pan or saucepan, layer the cabbage, onions, mushrooms and scallions along the bottom. Spoon the gochujang mixture into the center. Arrange piles of kimchi, tofu, Spam, kielbasa and baked beans around the perimeter. Place the uncooked ramen in the center and set the slice of American cheese on top. Pour in 2 to 3 cups of the broth until it just touches the ingredients around the edge.

Step 3

To serve in true Korean fashion, set a portable burner in the center of the table and let the stew come to a simmer over medium heat (see Note). Once the liquid is bubbling, lightly mix the ingredients to submerge them. When the ramen is tender, let everyone dive in, using a ladle to spoon the broth into small bowls and chopsticks or tongs to fish out the ingredients. Add more broth as needed as the stew boils down.

Step 4

Recipe reprinted with permission from " Kim Chi Eats the World" by Kim Chi © 2025 Published by Union Square & Co., an imprint of Grand Central Publishing, a division of Hachette Book Group. Photography by Andrea D’Agosto.