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Korean Army Base Soup


Called “boo-deh ji-geh,” this stew is perfect for cold days when you want something hot but quick.  It’s essentially a “leftovers soup” and was traditionally served by the peasants in Korea from what they could gather at US Army bases, hence the name.  Though, this soup doesn’t play as necessary of a role as it once did, it’s still widely popular and contemporary versions include cheese, macaroni, beans, etc.  And yes, mine has a layer of cheese as well {just couldn’t resist}.

It seems to be the best of rabokki and tteokbokki combined but made even heartier with the addition of everything but the kitchen sink.  It’s probably easier to point out what’s not included in this soup as most anything goes.  It’s sure to be a winner around the supper table with its great variety.


Korean Army Base Soup 부대 찌개
Prep time

Cook time

Total time


Serves: 2 Servings

  • 6 c cold filtered water
  • 2 pieces of kelp {about 2″-3″ pieces}
  • ¼ piece of onion
  • 2-3 garlic cloves
  • 4-5 cleaned/dried anchovies
  • 2 tb Korean pepper paste
  • 1 tb Korean pepper flakes
  • 3 garlic cloves
  • 1 tb fish sauce
  • ½ c hamburger meat
  • ¼ c spam
  • ½ c sausage
  • ½ c mushrooms
  • ½ c onions
  • 2 peppers
  • ½ c tofu
  • ½ c rice cakes
  • 1 block of ramen noodles
  • 1-2 American cheese slices
  • Green onions
  • Fresh kimchi

  1. Boil the water, kelp, anchovies, onion, and garlic for about 15 minutes then strain/leave the broth behind.
  2. Mix together paste, flakes, garlic, and fish sauce to create the paste. Mix half of this directly into the ground beef and stir the other half into the stock.
  3. Layer the rest of the ingredients except the noodles, cheese, green onions, and kimchi. Cook until it bubbles and all the meat gets cooked through.
  4. Finally, add in your noodles, cheese, green onions, and serve with fresh kimchi.

I hope this helps to warm you up in a unique and spicy sort of way!


Your Squishy Monster ^.~

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