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Home » Cuisine » Korean

3 March 2023 Korean

Vegan Budae Jjigae - Korean Army Stew

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This vegan Budae Jjigae, or Korean Army Stew, uses easily accessible ingredients simmering in a cozy broth and a spicy & savory sauce. Perfect for a cold or rainy day!

What is Vegan Budae Jjigae?

Budae Jjigae or Korean Army Stew is a Korean fusion stew that incorporates Korean flavors and American-styled processed food such as spam, sausages, canned baked beans, and sliced cheese. It was a very popular food option right after the Korean wars, as food back then was scarce and processed food was accessible to many Korean people.

This recipe is my plant-based take on the classic Budae Jjigae and uses a variety of vegetables, mushrooms, and soft tofu. It's a comforting dish that is full of flavors from the Gochujang-based sauce.

Why you'll love this Vegan Budae Jjigae recipe

This recipe is:

  • Made in one pot: this recipe is made in a shallow pot, you just need to add all the ingredients and sauce then simmer.
  • Easy and quick to make: it can be made in 15 minutes with easy preparation and cooking techniques
  • Customizable: the ingredients in this Budae Jjigae are customizable according to your preferences
  • Comforting: it's a comforting recipe for cold or rainy days
  • Ideal for spice lovers: this recipe definitely has a bit of heat, however, you can reduce and add more gochujang than the recommended amount to fit your liking.
  • Perfect for a gathering with friends: as this recipe is served in a hotpot style, it can be enjoyed with friends or family. Gather around the pot, then each person takes out the cooked ingredients and adds more to the pot in the meanwhile.

Ingredients & substitutions

For 2 servings, this recipe uses ingredients such as:

  • 100g enoki mushroom
  • 50g oyster mushroom
  • 100g cabbage or other greens
  • 200g soft or silken tofu
  • ½ cup kimchi
  • 50g bean sprouts
  • Ramen noodles
  • Scallions (green onions)
Budae Jjigae ingredients
Budae Jjigae ingredients

You can customize the soup ingredients based on what you have. Other suggestions could be:

  • Shiitake mushrooms or other mushrooms
  • Rice noodles
  • Bok choy
  • Plant-based meat products like meatballs or sausages

For the Gochujang-based sauce, I use gochujang, soy sauce, minced garlic, sugar, sesame oil and half of the seasoning from the ramen package.

How to make this recipe

First, prep all the ingredients: cut the tofu into pieces, wash the vegetables and mushrooms, thinly chop the scallion and make the sauce using the sauce ingredients.

Then, add the ingredients (minus the ramen noodles and scallion) to a shallow pot. Add water and cover with a lid until it comes to a boil.

Add all the ingredients to the pot

Simmer the ingredients for 7 minutes or until cooked. Then add the ramen noodles and simmer for an additional 3 minutes.

Add ramen noodles and simmer for an additional 3 minutes

Serve the recipe by gradually taking out some ingredients from the stew in a soup bowl.

Serve the Budae Jjigae
Vegan Budae Jjigae

If you have tried this recipe, please leave me a review (at the end of the page) or tag me on Instagram @veggieanh.

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Budae Jjigae

Vegan Budae Jjigae - Korean Army Stew


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5 from 1 review

  • Author: Veggie Anh
  • Total Time: 15 minutes
  • Yield: 2-3 servings 1x
  • Diet: Vegan
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Description

This vegan Budae Jjigae is a plant-based version of the Korean Army Stew, using easily accessible ingredients in a simmering broth and a spicy & savory sauce. Perfect for a cold or rainy day!


Ingredients

Units Scale

Sauce ingredients:

  • 1 tbsp gochujang (Korean red pepper paste)
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 cloves garlic (finely minced)
  • 1 tbsp sugar
  • Half the seasoning package from the instant noodle

Soup ingredients:

  • 100g enoki mushroom
  • 100g oyster mushroom
  • 100g cabbage or other greens
  • 200g soft or silken tofu
  • ½ cup kimchi
  • 100g bean sprouts
  • 1 scallion
  • 1-2 instant ramen noodles
  • 1 liter of water

Instructions

  1. Prepare all the ingredients by washing the vegetables, cutting the tofu into equal-sized pieces, and chopping the scallion. Combine the sauce ingredients in a bowl and mix well.
  2. Assemble the ingredients: enoki mushroom, oyster mushroom, cabbage, silken tofu, kimchi, and bean sprouts in a shallow pot. Add the sauce to the middle of the pot. 
  3. Pour the water on top of the ingredients and bring it to a boil. Simmer for 7 minutes or until all the ingredients are cooked.
  4. Add the ramen noodles and cook for an additional 3-4 minutes. Garnish with chopped scallions.
  5. Serve by taking the ingredients out and adding them to your soup bowl. Enjoy with the noodles and broth!
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: stovetop
  • Cuisine: Korean

Did you make this recipe?

Share a photo and tag me @veggieanh — I can't wait to see your creations!

If you enjoyed this recipe, also check out:

  • 30-minute Vegan Bibimbap
  • Vegan Doenjang Jjigae (Korean Soybean Paste Stew)
  • Vegan Rosé Tteokbokki
  • Kimchi Jjigae – Korean Kimchi Stew (Vegan)
  • Korean-Inspired Bulgogi Ground ‘Beef’ (Vegan)

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Reader Interactions

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    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Jyo says

    March 27, 2023 at 4:33 pm

    There’s a vegan Korean restaurant we frequently visit that serves this dish. I’m not gonna miss it anymore. This is the first ever Korean dish I tried to make at home and I put this together within 30 mins. Simple recipe and highly rewarding💕

    Reply
    • Veggie Anh says

      March 27, 2023 at 4:39 pm

      Thank you so much for your review!

      Reply
  2. Feli says

    November 29, 2024 at 1:22 pm

    Delicious and easy!






    Reply
    • Veggie Anh says

      December 02, 2024 at 5:45 pm

      Thank you so much! Glad you liked it!

      Reply

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Hi, I'm Anh! I am the blogger, and content creator, and recipe developer behind Veggie Anh. My goal is to inspire you to eat more veggies by sharing my recipes, videos, stories, and more!

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