Budae jjigae - Korean army stew with ramen

Few dishes have a history like budae jjigae. It was born out of necessity in the aftermath of the Korean War, when sausages, canned ham, and other leftovers from American military bases were gathered and cooked together with kimchi and gochujang. The result was a stew that is pure comfort food today: spicy, sour, and deeply satisfying. It's made in one wide pan, placed in the center of the table, and everyone fishes for their own ingredients with chopsticks. It's mess, coziness, and warmth in one serving – perfect for a cold evening with friends.

• Cuisine: South Korea
• Time: 30-35 minutes
• Servings: 4 people
• Difficulty: Easy to medium

Instructions

1. Cut luncheon meat, sausages, and tofu into bite-sized slices. Chop spring onions and mince garlic and fresh chili.
2. Mix a flavor base of gochujang, gochugaru, light soy sauce, minced garlic, the sliced fresh chili, and a little sugar in a small bowl.
3. Arrange kimchi, luncheon meat, sausages, tofu, and corn neatly in sections in a wide, shallow pot – it's part of the charm that it looks like a small map.
4. Spoon the flavor base into the middle and pour in enough broth to cover most of the ingredients.
5. Bring the pot to a boil over high heat and let it simmer for 5-7 minutes so the kimchi releases its acidity into the soup.
6. Add the ramen noodles (without seasoning packets) on top when the soup is bubbling vigorously.
7. Cook the noodles according to the package instructions – typically 3-4 minutes – so they still have a bite.
8. Top with chopped spring onions and a slice of processed cheese, if you want the rich, slightly creamy version. Serve directly from the pot.

Tips

• Always add the noodles last. If you add them too early, they will soak up all the liquid and become mushy.
• Use well-fermented, sour kimchi – the older, the more depth it adds to the broth.
• A single slice of American processed cheese may sound strange, but it's classic in the modern version and rounds out the heat.
• If you want a vegetarian version, omit the luncheon meat and sausages, use vegetable broth, and add extra tofu, mushrooms, and corn.