Introduction

Budae jjigae sauce (부대찌개 양념) is the spicy seasoning paste that flavors budae jjigae, Korean “army base stew”. The stew was born after the Korean War, when cooks combined ham, sausages and Spam from US army bases with Korean kimchi and chili seasoning. Today it is a beloved comfort food, cooked at the table in a wide pot with instant noodles, rice cakes and a slice of American cheese. The sauce is what ties those very different ingredients together.

Budae Jjigae Sauce at a Glance

Quick facts

• What it is: a spicy seasoning paste for Korean army stew
• Main ingredients: gochugaru, gochujang, soy sauce, garlic, sugar, black pepper
• Taste: spicy, savory, slightly sweet and peppery
• Main uses: budae jjigae, sausage stir-fries, spicy hot pots

What is Budae Jjigae Sauce Made Of?

A typical homemade sauce mixes gochugaru (chili flakes) for color and heat, gochujang for body, soy sauce for saltiness, plenty of minced garlic, a little sugar and a generous pinch of black pepper. Some cooks add a splash of cooking wine or a spoon of doenjang. It is usually mixed ahead so the chili flakes soften.

Types of budae jjigae seasoning

• Homemade paste: the mix described above, adjusted to taste.
• Bottled or pouch sauce: ready-made budae jjigae seasoning sold at Korean markets.
• Meal kits: boxed or frozen budae jjigae sets that include sauce, ham and noodles.
• Ramyeon soup packet: many cooks add the seasoning packet from the noodles for extra savoriness.

What Does Budae Jjigae Sauce Taste Like?

On its own it is bold: chili heat, garlic, salty soy and a peppery finish. Once it melts into broth with ham, sausage, kimchi and cheese, it becomes a rich, salty-spicy soup with a slightly creamy, smoky taste that many people find addictive.

Popular Korean Dishes That Use Budae Jjigae Sauce

Budae jjigae

The army stew itself, with ham, sausage, tofu, kimchi and noodles. Recipe below.

Budae bokkeum

A drier stir-fried version with sausages and vegetables, eaten with rice or drinks.

Spicy sausage ramyeon

A spoon of the sauce upgrades a pack of ramyeon with sliced hot dogs.

Easy Budae Jjigae Recipe (Serves 2–3)

Sauce

• 2 tbsp gochugaru
• 1 tbsp gochujang
• 2 tbsp soy sauce
• 1 tbsp minced garlic
• 1 tsp sugar
• 1/4 tsp black pepper

Stew

• 1/2 can (170 g) Spam or ham, sliced
• 3–4 hot dogs or sausages, sliced
• 1 cup well-fermented kimchi, chopped
• 1/2 block tofu, sliced
• 1/2 onion, sliced, and 1 green onion, cut
• Handful of mushrooms and rice cakes (optional)
• 3 cups anchovy broth or water
• 1 pack instant ramyeon noodles (no soup packet needed)
• 1 slice American cheese

Instructions

1. Mix all the sauce ingredients in a small bowl and let it sit for a few minutes.
2. Arrange the Spam, sausages, kimchi, tofu, onion, mushrooms and rice cakes in sections in a wide shallow pot. Spoon the sauce into the center.
3. Pour the broth around the edge and bring to a boil over medium-high heat. Simmer 5–6 minutes, stirring the sauce into the broth.
4. Add the noodles and green onion and cook for about 3 minutes until the noodles are tender.
5. Lay the cheese on top, let it melt, and serve straight from the pot with rice.

Tip: Taste before adding salt. Spam, sausages and kimchi are already salty, so you may want extra broth instead.

Where to Buy Budae Jjigae Sauce

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How to Store Budae Jjigae Sauce

Homemade sauce keeps in an airtight container in the refrigerator for about 1 week, so you can mix a double batch. Store-bought sauce should be refrigerated after opening and used by the date on the label. Leftover cooked stew should be cooled, refrigerated and eaten within 1–2 days; the noodles will soak up broth, so add a little water when reheating.

Budae Jjigae Sauce FAQ

Why is it called army stew?

“Budae” means military base. The stew developed after the Korean War using processed meats from US army bases, which were scarce and prized at the time.

Why do people put cheese in budae jjigae?

A slice of American cheese melts into the broth and makes it creamier and milder, balancing the chili heat. It is optional but very popular.

How can I make budae jjigae less spicy?

Cut the gochugaru in half, keep the gochujang, and add cheese. You can also use more broth to dilute the sauce.

Conclusion

Budae jjigae sauce is a simple mix of chili, soy and garlic, but it turns pantry staples like Spam, sausages and instant noodles into one of Korea’s favorite hot pots. Mix the sauce, fill a wide pot and cook it at the table with friends. Keep gochugaru and good kimchi on hand and you can make it any night of the week.