Last checked 2026-09-07

Budae Jjigae — Paris

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Places listed
9
Arrondissements
6/20
Last checked
2026-09-07

Budae jjigae has a datable origin: it appeared when surplus American military tins — sausage, ham, beans — reached Korean kitchens and met kimchi and gochujang.

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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.

Budae Jjigae

w:ko:user:Dlunch · CC BY-SA 2.5 · Wikimedia Commons

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