Table of Contents

- Introduction to “Army Stew”

- Recipe - Ryu Soo-young’s “Army Stew” (부대찌개, Budae-jjigae)

• Cooking Video

• Main Ingredients

• Seasoning

• Step-by-Step Cooking Instructions

- Taste and Nutritional Components of “Army Stew” (부대찌개)

- The Origins of “Army Stew”

- Final Thought

[Appendix] Translated Video Script

Songtan-Army-Stew-Boiling-Vigorously-in-a-Stone-Pot-Being-Scooped-with-a-Ladle-Photo-Credit-KTO-IR-Studio
Songtan Army Stew [Photo Credit] KTO, IR Studio
 

Introduction to “Army Stew”

If you think comfort food is just mac and cheese or a bowl of chili, wait until you meet Korea’s hearty, spicy, rich, and wildly customizable Budae-jjigae (부대찌개)—a.k.a. “Army Stew.”

And trust me, once you taste Ryu Soo-young’s viral version from the beloved K-food variety show Fun-Staurant (편스토랑), you’ll never look at your pantry the same way again.

Let’s dive into the flavors, the story, and the secret to making this dish hit like a gourmet explosion—right from your home kitchen.

 

What is Budae-jjigae (부대찌개), or “Army Stew”?

“Army Stew” is Korea’s post-war culinary genius. It’s a hot pot dish that combines Korean spice and Western pantry items like Spam, sausages, and baked beans.

It simmers in a deep umami broth, bursting with the richness of chili paste, garlic, and anchovy sauce—balanced out by chewy noodles and melty cheese.

Sounds a bit chaotic?

Yes. Deliciously chaotic? Absolutely.

Budae-jjigae is usually shared family-style and cooked at the table. It’s a food for laughter, late-night chats, and “just one more bite” moments.

 

Recipe - Ryu Soo-young’s “Army Stew” (부대찌개, Budae-jjigae)

📺 Video - Ryu Soo-young’s “Fish-Flavored Fried Eggplant”, New Release, Pyeon Restaurant

[Source] YouTube, KBS 

🛒 Main Ingredients

- 1 can of Spam

- 3 frank sausages

- 1 handful of Korean rice cakes (tteok, Korean wheat rice cakes for tteokbokki)

- 1 pack of Sari Gomtang Ramen

- 1 bowl of garlic cloves (or 3 tbsp minced garlic)

- 1 stalk of green onion

- 1/2 onion

- 2 slices of cheddar cheese

- 4 tbsp baked beans

- 2 tbsp ketchup

- 1L water

- 150ml heavy cream

 

⚖️ Seasoning Sauce

- 1 heaping tbsp gochujang (Korean chili paste)

- 1 tbsp gochugaru (Korean chili flakes)

- 1 tbsp soy sauce

- 1 tbsp anchovy fish sauce

- 1/2 tbsp sugar

- A pinch of black pepper

 

📖 Step-by-Step Cooking Instructions

Ingredient Preparation

- Thinly slice the Spam and sausages.

- Cut the green onion diagonally.

- Slice the onion thick.

- Blend a bowl of garlic cloves in a mixer (or use pre-minced garlic).

- Make 1L of water with the ramen seasoning packet to create broth (you can also use store-bought beef bone broth).

 

Make the Sauce

In a bowl, combine:

- 1 tbsp gochujang

- 1 tbsp gochugaru

- 1 tbsp soy sauce

- 1 tbsp anchovy fish sauce

- 1/2 tbsp sugar

- A dash of pepper

 

Assemble & Cook

① Neatly arrange the Spam, sausages, green onion, and onion in a shallow hot pot. Place them so the colors contrast beautifully.

② Add baked beans, rice cakes, and the prepared garlic.

③ Spoon a generous scoop of the seasoning paste into the pot. Save the rest to adjust the seasoning later.

④ Place two slices of cheddar cheese on top (adjust to taste).

⑤ Heat the pot over medium heat, then pour in 700ml of the broth.

⑥ Add 2 tbsp of ketchup (adjust to taste depending on how much tanginess you prefer).

⑦ Cover the pot and bring it to a rolling boil.

 

Choose Your Flavor!

Depending on your mood, choose your version:

 

A. Original Budae-jjigae

⑧ Add the ramen noodles and boil for three more minutes.

⑨ The classic version is ready to serve once everything is cooked through!

 

B. Rosé Budae-jjigae

⑧ Continue boiling until the broth thickens.

⑨ Add 150ml of heavy cream and gently bring it to a boil again.

⑩ Add ramen noodles and boil for 3 minutes.

⑪ Once everything is fully cooked, enjoy the creamy rosé twist!

 

🍽️ How to Enjoy

- Eat with warm rice and enjoy the rich, spicy broth.

- As the stew reduces, add some rice directly to the pot and stir it into a risotto-style dish. It's comforting and satisfying!

 

📌 Cooking Tips

- Use beef bone broth instead of water for a richer flavor.

- Feel free to adjust the amounts of Spam, sausage, cheese, and cream to suit your taste.

- Although it's a great drinking dish, budae-jjigae truly shines when eaten with rice.

- You can add kimchi according to your preference, but this recipe is for budae-jjigae without kimchi.

 

🐾 You can purchase all the ingredients and seasonings at a Korean market.

 

- If you need to, please read and refer to the following post introducing Korean ingredients and seasonings.

 

🔖 TheUltimate Guide to Korean Seasonings and Sauces for Home Cooks



Taste and Nutritional Components of “Army Stew” (부대찌개)

It’s a sodium party, but the stew is also packed with protein, garlic (natural antibiotic), and fermented seasonings that support gut health. Choose high-quality sausages and go easy on the cheese if you want a lighter bowl.

 

The Origins of “Army Stew”: A Delicious Story of Survival

Budae-jjigae means “army stew.” Food was scarce after the Korean War in the 1950s—but U.S. military bases were stocked with Spam, hot dogs, and canned goods.

Koreans took those ingredients and added kimchi, chili paste, and whatever vegetables were available—and thus, a beloved national dish was born.

Today, restaurants across Korea specialize in it, and home cooks (like Ryu Soo-young) keep finding new ways to elevate it.

From humble origins to culinary spotlight, budae-jjigae is Korea’s delicious reminder that comfort and creativity often come from hard times.

 

Final Thought:

Army Stew has it all: spam, cheese, garlic, and soul.

Whether you’re craving something spicy or creamy (hello, rosé version!) or want to try something wildly Korean and deeply comforting, Ryu Soo-young’s budae-jjigae is your go-to recipe.

And if you ever wondered, “Why doesn’t my homemade army stew taste like the restaurant version?”—remember:

“It’s all about the broth, the ham, and a heroic amount of garlic.”

Still not convinced? Try it once, and even your most skeptical dinner guest might say:

“Who needs takeout when Dad’s Army Stew hits this hard?”

Bon appétit—or as we say in Korea, 맛있게 드세요!

 

[Appendix] Translated Video Script

I have translated only Ryu Soo-young's dialogue from the cooking session. Please refer to it.

 

🗣️ Transcript Video

🕛 0:00

카메라 감독: “집에서 부대찌개를 해줬는데, 부대찌개 왜 사먹는 맛이 안날까요?”

Camera Director: "I made Budae-jjigae at home, but why doesn’t it taste like the one you buy at restaurants?"

(집에서 부대찌개를 조리했을 때 맛집에서) 사먹는 맛이 안나는 2가지

For two reasons, it doesn't taste like restaurant-quality Budae-jjigae when made at home.

육수, 햄 종류, 그리고 한 가지 더 플러스 알파가 있는데, 마늘을 생각보다 많이 넣어야 해요.

The broth, the type of ham, and one more thing—garlic. You have to add way more garlic than you think.

결국 육수 햄 마늘 요 세 가지 문제만 잘 맞춰주면 맛은 거의 99%까지 따라잡을 수 있을 거라고 확신해요.

If you get these three things right—broth, ham, and garlic—I’m confident you can match about 99% of the restaurant's taste.

채널 고정! 부대찌개의 비밀이 밝혀집니다.

Stay tuned! The secrets of Budae-jjigae are about to be revealed.

자 그러면 부대찌개에는 뭘 넣어야겠어요?

So then, what should we put in Budae-jjigae?

햄이죠.

Ham, of course.

그 간간하게 나온 햄들이 많아요.

There are many kinds of ham with that slightly salty flavor.

그런 걸 쓰시면 좀 (맛집 식당의)맛에 범접할 수 있지.

If you use those, you can approach that restaurant-level taste.

보면, 구별하는 법이 있어요.

There’s a way to tell the difference.

무슨무슨 미트 있죠?

You know those called something-something “meat”?

막 뭐가 제목이 길어 ~~미트,

The ones with really long names that end in “meat,”

이거는 닭고기랑 전분이랑 돼지고기랑 섞어서 좀 저렴이로 나온 거에요

Those are budget-friendly products made by mixing chicken, starch, and pork.

그리고 뭐 햄, 햄, 무슨무슨 팜 (스팸) 이런 거 있죠?

And then there are ones like blah-blah “ham” or something-something “pam” (like Spam)?

이렇게 (~~햄, ~~팸으로) 끝나는 건 다 돼지고기가 팔구십프로 (80~90%) 들어가는 거예요.

The ones that end in “ham” or “pam” usually contain 80–90% pork.

90% 가 넘어야 거의 돼지고기로 만든 거죠.

Once it’s over 90%, it’s practically all pork.

생으로 구워 먹으면 사실 잘 몰라. 근데 찌개에 넣으면, 얘네들은 (닭고기를 섞은 햄) 좀 싱거워지는 경향이 있어요.

You can’t tell when you grill them raw, but the hams with chicken taste bland in stew.

그래서 가능하면 팸, 팜, 햄 요거 들어간 것을 하시면 부대찌개에 훨씬 어울려요.

So, if possible, go with something ending in “pam” or “ham”—they suit Budae-jjigae much better.

일단 써는 것부터 합시다.

Let’s start by slicing.

얇게 썰어 육수가 잘 나옵니다

Slice it thin so it releases flavor into the broth.

너무 두껍게 쓸면 매력이 없어요 이건 얇게 써세요. 좋아하는 만큼 넣으세요.

Thick slices aren’t appealing—go thin. Add as much as you like.

시켜 먹을 땐 햄 사리 추가해야 되지만 집에서 넉넉하게 넣고,

When ordering out, you must pay extra for ham, but at home, load it up generously.

그리고 그 두 번째 중요한 게 뭐예요?

And what’s the second most important ingredient?

프랑크 소시지! 쏘세지를 그냥 적당한 거 쓰세요.

Frank sausages! Just use whatever kind you like.

요건 취향대로 사시면 돼요.

You can pick this one based on your preference.

이거는 이제 전문점(맛집 부대찌개) 흉내를 내려면 얇고 길게, 이렇게 얇게 썰면 전문점 느낌이 나요.

To mimic the ones at specialty restaurants, slice it long and thin—it gives that authentic look.

이렇게 말리고 고게 재밌어 삭감으로

And once it shrinks a bit when cooked, it adds a fun texture.

요렇게 썰잖아 이렇게 썰면 얘가 익으면 퐁 부풀어 오른다 양쪽으로

When you slice it like this, it puffs up on both sides when cooked.

음 식감을 다르게 하면 다양하게 먹는 느낌이 나죠.

Changing the texture gives you a sense of variety.

자기가 좋아하는 방법으로 써세요.

Slice it however you like.

요건 좀 안 넣을 수가 없어.

This one you really can’t skip.

양배추, 파, 양파.

Cabbage, green onion, onion.

자 부대찌개는 어디에 끓여야 돼?

Now, where should you cook Budae-jjigae?

요런거 있으면 사 놓으면, 한 2만원 주고 샀는데 좋아요.

If you have one of these (hot pots), it’s great—I got mine for about 20,000 won.

전골냄비

A shallow hot pot.

천원샵(한국의 다이소를 의미함) 가도 저런 거 팔아요.

They even sell these at the thousand-won shops (like Daiso in Korea).



좀 쌓아봅시다

Let’s start stacking the ingredients.

이러고 놓으면 돼요.

Just arrange them like this.

그리고 치즈를 넣어야 돼요.

And you have to add cheese.

내 취향은 2개, 2개를 넣으면 국물 되게 진해져요.

I like adding two slices—it makes the broth super-rich.

마지막으로, 이건 뭐 취향껏 넣으세요. 베이크드 빈스.

Lastly, baked beans are optional.

요거 싸요. 요거 흰 강낭콩으로 만든 거고 토마토 소스에 재워 놓은 건데,

They’re cheap—made of white kidney beans soaked in tomato sauce.

얘는 비쥬얼 담당, 그것도 초반에, 처음에 와 부대찌개네 하는 느낌을 줄려면 얘가 가운데, 이렇게

This is for the visual impact—if you want that instant "Whoa, Budae-jjigae!" moment, put this right in the center.

이건 뭐 취향껏 넣으세요.

Again, add it if you want—it’s up to you.

그리고 양념장을 넣을 거예요.

Now, we’re going to add the seasoning sauce.

양념장 간단합니다.

The sauce is simple.

고추장, 고춧가루, 멸치액젓, 간장, 멸치액젓은 꼭 넣으세요.

Gochujang, gochugaru, anchovy fish sauce, and soy sauce—don’t skip the anchovy fish sauce.

하나, 하나, 하나, 하나, 다 하나하나하나예요.

One spoon each—just one of everything.

설탕은 조그만 넣으세요. 얘가 여러가지 잡맛을 좀 잡아줘.

Add just a little bit of sugar. It helps round out any off-flavors.

잘 섞어 주세요. 고춧가루만 좀 불리면 돼요.

Mix well. Just let the chili flakes bloom a bit.

한 숟갈 크게 넣을게요.

I’m adding one big spoonful.

요만큼 남았는데, 요거는 간을 보고 더 넣읍시다.

There’s a bit left—let’s taste first and then decide whether to add more.

그건 여러분 간이 다 다르니까.

Everyone has a different salt preference, after all.

제일 중요하다 해도 과언이 아닌 마늘!

And now, what might be the most important—garlic!

이거 (다진 마늘) 쓰셔도 돼요.

You can use pre-minced garlic.

마늘은 많이 ….

Use a lot of garlic…

이거 다져봐야 한 서너 숟갈 나와요. 진짜.

Even after mincing, you’ll get only 3–4 tablespoons. Seriously.

이게 이제 흥부 형네 스타일인데, 그 집의 특징이 정말 마늘을 한 국자를 넣어줬어요. 이렇게 퍽

This is the style from that Heungboo Brothers restaurant chain—they used to put in a whole ladle of garlic. Boom.

그때 이제 아 부대찌개는 마늘의 맛이 되게 중요하구나.

That’s when I realized—Budae-jjigae really depends on garlic for flavor.

도깨비 방망이로 갈면 되게 쉬워요. 시판용 간마늘 보다 훨씬 맛있어.

It’s super easy if you use a stick blender—tastes way better than store-bought minced garlic.

이 정도 넣으면 돼. (담뿍 3숟가락)

About this much is good—three heaping spoonfuls.

저만큼 들어가야 돼요.

You have to put in that much.

저게 되겠나 싶은데, 저게 돼요.

You might think, “Can I really put this much?”—Yes, you can.

그리고 버너를 올려야죠.

Now place it on the burner.

이제 다 준비 끝났어요. 뭐 쉽죠?

That’s it. Everything’s ready. Easy, right?

내가 물로 사골곰탕을 금방 끓여 올게요.

I’ll quickly boil up some beef bone broth with water.

자 물 1리터 제가 이거 가져가서 금방 끓여 올게요. 조금만 기다리세요.

Okay, 1 liter of water—I’ll bring it back as broth. Hang tight!

음메~, 음메~, 아이고 잡았다. 아이고 잡았다.

Moo moo~ Got it! Got it! (Pretending to catch a cow.)

어유 곰탕 끓여왔어, 곰탕!

Alright, here’s the Gomtang (beef bone soup)!

자 들고온 게 무엇인가 지금 공개합니다.

Let me reveal what I brought.

곰탕면(시판용 사리곰탕면), 곰탕면!

Gomtang-myeon—yes, the instant beef bone soup noodles!

송탄식(사골우린 육수를 쓰는 부대찌개 프렌차이즈)이 내 스타일인 것 같아요.

I think I’m into the Songtan-style Budae-jjigae that uses bone broth.

육수만 사골 육수 같은 거 쓰면 맛이 좋아져요.

Just switching to a bone-based broth improves the flavor so much.

얘를 넣으면 사리도 생기고, 육수도 생겼네요.

Add this, and you get the noodles and the broth in one.

그리고 불을 켜요.

Now turn on the heat.

건더기 버리면 또 뭐해. 여기에 또 맛있는 게 옴팡 들어 있다구.

Don’t throw away the soup base packet—it’s flavorful.

후레이크 (스프) 안 보이는 데다가 (넣어라)

Toss the flakes in where they’re not too visible.

이렇게 치직거리죠. 요 때 부어야지.

Hear that sizzle? That’s your cue to pour it in.

그리고 퍼포먼스 들어갑니다.

Time for the big performance.

네, 식당 온 것 같아요.

Yup, feels like you’re in a restaurant.

아우 (외식 부대찌개) 식당보다 맛있어요.

Wow, it tastes even better than the restaurant version.

요 정도 하면 완벽해

That’s about perfect.

(고춧가루와) 후추도 넉넉하게 (뿌려준다)

Add plenty of black pepper, too—along with the gochugaru.

여기서 끝이 아니다.

But we’re not done yet.

근데 이거 무조건 너야 돼.

This—this is non-negotiable.

떡사리 추가요. 네.

Add rice cake, yes.

쌀떡 말고 밀떡.

Not rice cakes, wheat cakes.

밀떡을 넣는 이유가 있어요.

There’s a reason we use wheat cakes.

끝까지 보세요.

Keep watching.

완벽해. (뚜껑을) 덮어 주세요.

Perfect. Now, put the lid on.

(여기가) 맛집이야 맛집!

This right here—this is a gourmet spot!

냄새 그 부대찌개 같은 냄새 나죠?

Smell that? Smells just like real Budae-jjigae!

이때 뭐해? 라면 사리 넣어야지

Now what? Add the ramen noodles, of course!

그럼 (라면 사리가) 국물도 더 걸쭉하게 만들어요.

They make the broth richer and thicker.

이게 더 끓여야 돼요. 햄의 진한 맛이 나오려면.

You need to boil this longer to bring out the deep ham flavor.

여기서 끝이 아니다. 여기서 끝이 아니다.

Still not done—still not done!

이제 파는 맛까지 갑니다. 완전 파는 맛

Now we’re hitting that full-on restaurant flavor—just like the ones they sell.

케첩, 하나, 둘, 캐첩 두 숟가락에 이렇게 맛있어 질 줄이야

Ketchup—one, two—just two spoons, and who knew it would get this tasty?

넣으면 (맛이) 쪽 올라가요.

Once you add it, the flavor shoots up.

아, 그렇지!

Ah, that’s it!

산미가 추가되면 쭉 올라가요, 맛이.

The acidity lifts the flavor—just elevates it.

케찹을 넣어서 산미와 그런 바디감을 맞춰 주는 거죠.

The ketchup adds acidity and balances out the body of the broth.

꼬불꼬불 맛 좋은 햄!

Curly, tasty ham!

고 (촬영) 전주에도 끓였는데, 와이프가 다 먹었어요.

I also made this one week before the shoot, and my wife ate all of it.

우리 주상전하가 좋아하실 것 같아

I think our Majesty (referring to her husband) would love it.

괜찮죠?

Not bad, right?

사골육수 써야 되고 여러가지 양념장의 비법이 들어가야 되는데, 요정도만 해도 맛집 맛이 나요.

You need beef bone broth and some special sauce secrets, but even this much gets you that restaurant-level taste.

🕛 10:36

(떡은 충분히 시간이 지난 다음에 먹는다. 다음에 추가하는 조리를 완성한 후에 떡을 먹는다.)

Don’t eat the rice cakes too early—wait until everything else is cooked.



🕛 11:50

어남 선생의 원픽, 부대찌개에 무엇을 넣어야 할 것인가?

Chef Eonam’s top pick—what should you add to Budae-jjigae?

(Eonam is Mr. Ryu Soo-young’s nickname.)

부대찌개 2차, 그 이름하여 바로 생크림을 넣은 로제 부대찌개!

Round 2 of Budae-jjigae: Introducing Rosé Budae-jjigae with fresh cream!

이 지금부터 만들려는 2차 부대찌개를 꼭 외우셔야 돼요.

You need to memorize this second version I’m about to make.

이렇게 걸죽하게, 죽처럼 됐을 때 바로 지금이야.

Once it thickens—almost like porridge—that’s when it’s ready.

여기다가 생크림을 넣으면 맛있다니까.

Add fresh cream here—it makes it delicious.

로제 부대찌개, 여성분들이 참 좋아해요.

Rosé Budae-jjigae—ladies absolutely love this.

크리미해야 돼. 그래야 로제 부대찌개의 진면목이 나와요.

It has to be creamy—that’s the essence of Rosé Budae-jjigae.

두가지 맛으로 즐기는 게 참 재밌더라구요.

It’s so fun enjoying it in two different flavor styles.

아까 내가 감독님이 떡 먹을 때 못 먹게 했잖아.

Remember earlier when I told the director not to eat the rice cake?

그 이유가 이거예요.

This is why.

예, 그 느낌(로제 떡볶이 느낌)이 나요.

Yes—this gives you that Rosé Tteokbokki vibe.

밀떡에 간이 싹 베어 있거든요.

The wheat rice cakes have soaked up all the flavor.

떡을 처음에 많이 넣으시면 좋아요. 떡 되게 모자라요. 나중에 먹다 보면

It’s good to add a lot of rice cakes at the beginning—they always run out by the end.

아내와 남편 둘이 먹는다거나, 딸이 둘이거나,

If it’s just husband and wife, or two daughters eating...

그럼 아빠 혼자 아 이러면, 에휴 그렇지 뭐, 아빤 국물 좋아하지 얼큰한 거

Then Dad’s left like, “Eh, it’s fine”—you know how dads like their soup spicy and hearty.

아무리 시크한 따님도 요거 드시면, 별스타(인스타그램)에 올리지 않을까?

Even the most low-key daughter might post this on Instagram after trying it!

아빠가 해준 부대찌개, 의정부 안가도 될 듯!

Dad’s homemade Budae-jjigae—no need to go to Uijeongbu!

(Uijeongbu is the birthplace of budae-jjigae and is home to many famous restaurants specializing in it.)

#부대찌개 #의정부 #아빠는_요리사, 이렇게 나오면 돼는거야.

#Budaejjigae #Uijeongbu #DadTheChef — that’s how it should be tagged!

박하선씨도 (류수영의 아내) 저걸 끝까지 다 드셨어요. 로제로 만들어 드리니까

Even Park Ha-sun (Ryu Soo-young’s wife) finished the whole thing—because I made it Rosé-style.

로제 부대찌개, 여성분들이 참 좋아해요.

Rosé Budae-jjigae—women do love it.

(지금부터) 레이디스 파티 타임!

From now on—it’s Ladies’ Party Time!

괜찮아요? 느끼하지 않아요?

It’s good. Not too greasy?

그렇죠. 계속 (먹게 되는 맛이죠.)

Right? You keep eating it.

여기서 끝이 아니다!

And it’s still not over!

밥 말아야지!

Time to mix in the rice!

이럼 뭐에요. 리조또가 돼.

Now, it turns into risotto.

고추장 베이스에다 생크림 넣으면 의외로 밥이랑 잘 붙더라고

Surprisingly, gochujang + cream goes super well with rice.

이게 의외로 맛있다니까

Trust me—it’s unexpectedly delicious.

🕛 14:50