Buddaejjigae also known as “Korean Army Stew” is a delicious hearty comforting stew perfect for colder weather. Although this stew is well known throughout the world the widely accepted origin of this fan favorite dish is rather sad. There are many stories of how it was created, but the most common is that directly following the Korean War food was very scarce throughout the Korean Peninsula, so many Koreans would receive smuggled left over food from American soldiers. They would take whatever ingredients they had and put it all into a stew. In true Korean fashion of making the best of even the worst situations, this delicious dish was born!
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| Choi's Budaejjigae House |
Located near Osan Air Base’s “City Hall” we visited Choi’s budaejjigae house which is touted as the Songtan’s oldest Korean Army Stew restaurant. It has been operating since 1969! Inside is a no frills restaurant that was crowded even on the hot day that we visited. The ingredients in budaejjigae vary depending on what region you are in, but ours had cabbage, boiled sausage, green onions and onion in it.
Menu
The prices were very reasonable and you can add on additional ingredients to make your perfect stew. The menu is in Korean, but since it is limited it’s easy enough to point and say “igeo juseyo.” We ordered the standard budaejjigae with sides and it was more than enough food for two people. It came with a variety of different kimchis and a side of rice for each person. The stew came out and was cooked in front of you on a gas table grill until it was boiling. You then are given a large ladle to get your individual servings.
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| Cooking the stew |
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| On top of rice in my dish |
The food was so delicious and I can’t wait to go back when the weather cools off. My Korean partner was nervous because she had heard that the food was too spicy or fragrant for Americans. I believe that this is a delicious meal that any foreigner in Pyeongtaek would enjoy! Afterall, it was rumored that when President Johnson visited Korea in 1966 he tried budaejjigae and loved it – giving the stew it’s third nickname “Johnson-tang”
This article is written by Shauna Sanford Smith a PIEF Foreign Reporter
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