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Army base soup, budae jjigae was created during the Korean War, when the Koreans had very little to eat then. People made this dish by combining leftover ham and hot dogs from U.S. Army facilities, and mixed it with whatever else was available. All of the leftovers were combined with water in a large pot and boiled with noodles and rice cake. I’ve got to know this dish from the Facebook and below is a version of the famous army noodles.

Army Base JjiGae, 부대 찌개, BuDae JjiGae
Main Ingredients

½ Cup Kimchi

1 -2 cup of chinese cabbage

1  Onion

1 pkt Mushrooms

1 pkt Ramyeon Noodles

1/2 a pkt of Tofu, cut

1 can of small bake Beans

½ Can Spam

Fish cake 

Mug bean noodles

Spring onions

1 Slice Cheese 


Broth Ingredients

6 Cups Water

1 Dried Anchovy Pack (or 1/2 a bowl of Dried Anchovies)

3-4 Pieces Kelp (1×1 inch)

OR Chicken Soup

Sauce Ingredients
2 Tbsp Red Pepper Powder

1 Tbsp Red Pepper Paste

1 Tbsp Soy Sauce

1 Tbsp Minced Garlic

1 Tbsp Cooking Wine (Optional)

⅛ tsp Black Pepper

Add 1 pack of dried anchovies , 3-4 pieces of kelp, and 6 cups of water in a pot. Boil it on medium-high. Or chicken soup.
Meanwhile, combine all the ingredients for the sauce: 2 Tbsp red pepper powder, 1 Tbsp red pepper paste, 1 Tbsp soy sauce, 1 Tbsp minced garlic, 1 Tbsp cooking wine (optional), and ⅛ tsp black pepper.
Once the broth starts to boil, cook for 5 minutes, and then remove the kelp.
Boil it for another 5 minutes and take out the anchovy pack.
Open a pack of ramyeon noodles, slice half a can of spam into ¼ inch pieces, and slice the fish cake. The bake beans and 1 slice of American cheese.
Cut kimchi and chinese cabbage into bite-sized pieces.
Cut the vegetables and tofu. Slice 1/2 pack of tofu, a packet of mushrooms, and an onion into ¼ inch pieces. 
Place the fish cake, spring onions, onion, chinese cabbage, kimchi, spam, tofu, mushrooms, and beans into the broth.

Once the soup starts to boil, mix the sauce into the broth. Cook for 10 minutes on high.

After 10 minutes, place the mug bean noodles, ramyeon noodles, eggs on top of the soup. Cook for 3 to 5 minutes on high, or until the noodles are cooked.
Place 1 slice of cheese on top of the soup and turn off the heat. Cover the lid and let it set a little until the cheese melts. 

 Depending on your tastes, you can alter the spicyness and add other ingredients. Enjoy!