Budae Jjigae – Korean Army Stew in Your Saucepan

A Stew with a Story
Budae Jjigae, often called Korean Army Stew, is more than just a dish—it’s a piece of history simmered in one pot. Born in post-war Korea, it turned humble rations like sausages, spam, kimchi, and instant noodles into a communal feast. Today, it remains a symbol of resilience and creativity: a comfort food that feels both familiar and indulgent.

Cooking It in a Saucepan
While budae jjigae is usually made in a wide, shallow pot, your Segretto cast-iron saucepan works beautifully for smaller portions. Its even heat keeps the broth gently bubbling, and its sturdy enamel makes both cooking and cleaning effortless. Think of it as the perfect vessel for a cozy stew for one or two.

Ingredients You’ll Need

• Broth: chicken or vegetable, about 1–1½ cups for a 2-quart saucepan

• Kimchi: ¼ cup, chopped

• Protein: slices of sausage or spam (50–75 g each)

• Tofu or mushrooms: a small handful

• Instant noodles: 1 serving

• Cheese: 1 slice or small handful, to melt on top

• Seasoning paste:

  • 1 Tbsp gochujang (Korean chili paste)

  • 1 tsp gochugaru (chili flakes)

  • 1 clove garlic, minced

  • 1 tsp soy sauce

  • ½ tsp sugar

Step-by-Step

1. Make the paste: In a small bowl, stir together gochujang, gochugaru, garlic, soy sauce, and sugar.

2. Layer the saucepan: Place kimchi, tofu, and your sausage or spam at the bottom.

3. Add broth and paste: Pour in the broth, whisk in the seasoning paste, and give it a gentle stir.

4. Simmer slowly: Bring to a soft boil over medium heat, then lower to a simmer. Cast iron holds heat well—steady and gentle is best.

5. Top it off: Add the instant noodles, then lay cheese on top and scatter with green onion if you like.

6. Finish covered: Let it steam a few minutes until noodles are springy and cheese is melted.

7. Serve right from the pan: It’s rustic, hearty, and all the more delicious shared straight from the pot.

Tips for Success

• Scale it down: The saucepan is perfect for one to two servings. Halve ingredients if cooking solo.

• Stay mindful of heat: Cast iron retains warmth. Once it boils, dial it back to keep a gentle simmer.

• Customize freely: Swap tofu for mushrooms, skip the cheese if you like, or add extra kimchi for a bolder tang.

Leftovers That Shine
If you have extra, budae jjigae only improves after a night in the fridge. Reheat gently the next day and the flavors will be deeper, the broth richer.

Why You’ll Love It
This stew is quick, adaptable, and deeply comforting. It makes the most of pantry staples, brings bold flavor with minimal fuss, and feels like a warm hug in a bowl. In your Segretto saucepan, budae jjigae becomes the perfect weeknight meal—cozy, satisfying, and easy to share.