Budae Jjigae

A spicy stew from the post-war years, built on tinned meat and kimchi.

Budae jjigae has a datable origin: it appeared when surplus American military tins — sausage, ham, beans — reached Korean kitchens and met kimchi and gochujang. The dish has never tried to disguise that history, and it is still made the same blunt way. It arrives in a wide pot on a portable burner set in the middle of the table.

Let the broth come up to a proper boil before adding the instant noodles, or they disintegrate rather than cook. Everyone eats from the shared pot with a bowl of rice on the side, and more broth is topped up as the level drops. The noodles go first; everything else keeps simmering while you eat.

Spice: Spicy
Format: For sharing
Beginner-friendly: 2/3
Main ingredients: Pork · Kimchi · Wheat

Editorial scale — actual heat varies from one kitchen to another. Editorial assessment.

We don't list allergens: recipes vary from one restaurant to another. For any allergy or dietary restriction, ask the restaurant directly.