Budae Jjigae: Korea’s Army Stew

A spicy, comforting stew born from post-war scarcity that became one of Korea’s most recognizable comfort foods.

Photo: Korea Tourism Organization

Budae jjigae (부대찌개), often translated as “army stew,” is not a single fixed recipe. It is a family of dishes that started near U.S. military bases after the Korean War and gradually spread across the country. What began as a practical way to stretch limited ingredients has become a national favorite, with clear regional differences and many modern variations.

A Brief History

In the years after the Korean War, food was scarce. Near U.S. military bases in places like Uijeongbu and Songtan (now part of Pyeongtaek), processed meats such as Spam, sausages, ham, and canned beans became available through surplus or informal channels. Locals combined these unfamiliar ingredients with Korean staples — kimchi, gochujang, garlic, and green onions — to create something filling and flavorful.

Early versions were often closer to a stir-fry (부대볶음). Over time, broth was added and the dish evolved into the bubbling stew most people know today. In Uijeongbu, Odeng Sikdang is frequently cited as one of the earliest places to serve a recognizable version. Around the same period, Songtan developed its own style. The stew was sometimes nicknamed “Johnson-tang” after rumors connected to a visit by U.S. President Lyndon B. Johnson.

Photo: Korea Tourism Organization

Two Main Styles (and More)

There is no single “correct” budae jjigae.

• Uijeongbu style tends to be cleaner and more kimchi-forward, with a relatively clear broth.
• Songtan style is usually richer and thicker, often including more cheese, baked beans, and a heavier mix of sausages and ham.

Photo: Korea Tourism Organization

Beyond these two, you will also find:

• Budae bokkeum (the stir-fried, drier version)
• Modern variations with extra cheese, instant noodles, or rice cakes
• Ready-to-cook mealkit versions that let you prepare the dish at home or while traveling

Photo: Korea Tourism Organization

How It’s Usually Eaten

Budae jjigae is typically shared. A large pot arrives with sausages, ham, kimchi, vegetables, and often a block of instant noodles on top. Diners wait for it to boil, then add noodles or rice cakes. Rice is almost always served on the side.

It works especially well after outdoor activities — which is why it pairs naturally with a visit to Yeouido Hangang Park followed by a meal at a nearby restaurant such as Heejung.

Photo: Sajo Group

Franchises and Mealkits

Several franchise brands have expanded the dish nationwide, including Nolbu, King Kong, and Ddang’s (땅스부대찌개). In addition, supermarket and convenience-store mealkits (such as the Johnsonville-branded packs from Sajo) make it easy to cook a version at home or take it with you.

Practical Notes

• Portions are usually designed for sharing.
• Instant noodles are a common addition.
• Spice levels vary; most versions are moderately spicy.
• Mealkits are widely available if you want to cook it yourself.
• Pairing suggestion: After walking or picnicking at Yeouido Hangang Park, a bowl of budae jjigae makes a practical next step.

Budae jjigae remains one of the clearest examples of how necessity, foreign ingredients, and Korean cooking habits combined to create something entirely its own.

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