Budaejjigae originated from a jjigae made with aged kimchi, enriched with sausages, ham, and canned beans sourced from American military bases. Following the Korean War, Uijeongbu became home to large U.S. Army garrisons, and by the 1960s, restaurants specializing in budaejjigae began to flourish around Uijeongbu Jeil Market, giving rise to the iconic Budaejjigae Street. In 2008, the city commemorated this legacy by installing a large arched sign reading “Uijeongbu Budaejjigae Street.” Other regions known for budaejjigae include Pyeongtaek and Songtan, also influenced by a large American military presence.

Budaejjigae was not initially enjoyed as a stew. In its early days, it was a stir-fried dish, with sausages, vegetables, kimchi, red pepper paste, red pepper powder cooked together in a frying pan. Over time, it evolved into the hearty stew known today by adding broth to this stir-fried base called budaebokkeum.

Koreans often transform aged kimchi into kimchi jjigae, a stew typically made with pork or canned tuna. Ingredients like bean curd, rice cakes, and glass noodles can be added according to preference, with kimchi serving as the unifying element that brings these diverse ingredients together.

Budaejjigae takes this harmony further by incorporating sausages and ham. Kimchi provides a tangy, fiber-rich base but is low in protein and fat, while sausage and ham supply these nutrients abundantly, though they lack fiber. This balance not only complements the nutritional profile of the dish but also enhances its flavor; the bold, spicy notes of Korean seasoning and kimchi cut through the richness of ham and sausage, adding depth and a satisfying kick.

Although budaejjigae may have a shorter history than other traditional jjigae varieties, it has become a cornerstone of Korean cuisine and can be found throughout the country. However, the dish remains closely tied to the city of Uijeongbu. The iconic "Odeng Sikdang," located at Uijeongbu Budaejjigae Street, is often considered the birthplace of budaejjigae. Originally opened as a small stall in 1960 selling eomuk (fish cake), Odeng Sikdang rose to fame for its unique take on jjigae, blending American ingredients with kimchi. This fusion transformed it into the celebrated budaejjigae restaurant known today.

In addition to Odeng Sikdang, numerous budaejjigae restaurants line the streets of Uijeongbu. Although the ingredients are no longer sourced from American bases, the restaurants continue to make their own kimchi and stay true to the traditional flavors.

Another feature of budaejjigae is the option to customize it with a variety of toppings, known as “sari” in Korean culinary culture. This tradition allows diners to enhance completed dishes with extra ingredients. For budaejjigae, you can choose from the usual collection of noodles like ramyeon, glass noodles, and udon, as well as mandu (dumplings), rice cakes, and minced meat. For those eager to try a bit of everything, modum-sari (an assortment of toppings) is the perfect choice.

Once the jjigae has boiled for a while, it’s best to start with the noodles, as they can become overcooked quickly. When the spicy broth has fully infused the ham and sausage, the jjigae can be enjoyed either as a hearty meal with steamed rice or as a flavorful accompaniment to alcoholic beverages.