Budae

Budae, often translated as "army stew," is a popular Korean dish with a distinctive history and flavor profile. Its origins trace back to the Korean War era when food was scarce. Soldiers, particularly those stationed at U.S. military bases, would supplement their rations by adding processed meats like spam, hot dogs, and canned beans to traditional Korean stews such as kimchi jjigae. This resourceful combination created a unique and hearty meal that gradually gained popularity among civilians as well.

The modern iteration of budae jjigae typically includes a variety of ingredients simmered in a flavorful broth. Common additions beyond the aforementioned meats are ramen noodles, tofu, mushrooms, onions, and gochujang (Korean chili paste). The broth itself is often seasoned with kimchi, garlic, and other spices, resulting in a spicy, savory, and deeply satisfying taste. Budae jjigae is usually served communally, with diners often cooking the ingredients directly at the table in a large pot. It is widely available in restaurants across Korea and has become a beloved comfort food for many. Its adaptability allows for regional variations and personal preferences, making it a dynamic and enduring part of Korean cuisine.