Budae Jjigae

Budae Jjigae (부대찌개), also known as Army Base Stew, is a popular Korean hot pot with a unique history that reflects the creativity of the Korean people during a time of war, scarcity, and hunger.

Born from Post-War Scarcity

The story of Budae Jjigae truly originates from a period of profound scarcity in Korean history, specifically during the Korean War (1950-1953). In this painful era, many South Koreans struggled for survival amidst severe food shortages. The American military, present to assist South Korea, shared their rations, which included sausages, Spam (canned ham), and various other processed foods, with the Korean populace.

Evolution from Stir-Fry to Fusion Hot Pot

Creative Koreans ingeniously transformed these foreign ingredients into a new dish: Budae Jjigae (부대찌개). Initially, Budae Jjigae began as a stir-fry, with Spam and sausages cooked together with cabbage and onions. However, because Spam was a particularly salty ham that wasn't entirely to the Korean palate, they re-imagined the dish. They began to boil kimchi, gochujang (Korean chili paste), gochugaru (Korean chili flakes), and ramyeon (instant noodles) together, then added vegetables, Spam, and sausages. This innovative blend resulted in the Budae Jjigae we know today, Koreas first true fusion dish, seamlessly blending ingredients and flavors from two distinct cultures.

Widespread Popularity and National Dish Status

Even after the war, Budae Jjigae remained a favorite among Koreans. However, at that time, it wasn't widely available because its core ingredientsSpam and sausageswere American products not yet sold commercially in Korea. Later, in the mid-19th century, CJ CheilJedang, a major Korean food company, began studying how to produce Spam. Once they successfully manufactured and distributed Spam in Korea, Budae Jjigae quickly spread to numerous restaurants across the country, eventually becoming a beloved national dish.

Today, Budae Jjigae has evolved to include a wider variety of ingredients to cater to modern tastes. Common additions now include Spam, sausages, canned baked beans, tofu, ramyeon, kimchi, gochujang, gochugaru, various vegetables, mushrooms, sliced cheese, meats, seafood, and other seasonings. These components allow for a diverse range of Budae Jjigae variations, each maintaining its unique and comforting flavor.