Budae Jjigae (Korean Army Base Stew)

"Army base" stew, also known as budae jjigae, originated from the food scarcity experienced by Korean communities after the Korean War. Displaced Korean families obtained shelf-stable ingredients such as Spam and baked beans from commissaries on American military bases and incorporated them into their recipes. The result was a unique fusion of American and Korean ingredients, creating a flavorful, hearty dish still enjoyed by Korean families today.

Beef up the stew with more mix-ins like instant ramen noodles, chewy Korean rice cakes, or sliced fish cake. Finally, top the whole thing off with a couple of American or cheddar cheese slices to create a creamy, melty bite. 

• 7 cups chicken stock
• 5 garlic cloves, finely chopped
• 1 tablespoon ganjang (such as Koko)
• 1 tablespoon gochujang
• 2 teaspoons gochugaru
• 1 (8-ounce) can baked beans
• 7 ounces smoked pork sausage (such as kielbasa), cut into 1/2-inch slices
• 1 (7-ounce) can Spam, cut into 1/2-inch cubes (about 1 1/2 cups)
• 1 2/3 cups baechu-kimchi (napa cabbage kimchi), cut into 1/2-inch pieces
• 5 large scallions, thinly sliced, plus more for garnish
• 1/2 teaspoon black pepper
• Sliced or shredded cheddar cheese, instant ramen noodles, tteok (Korean rice cakes), and sliced fish cake (optional), for serving