Welcome to your K-local food trip! Let’s explore the story of "Budaejjigae"—a spicy, comforting stew born out of hardship and resilience.

"Budaejjigae" is Korea’s first fusion dish—made by mixing Western ingredients like ham, sausage, and baked beans with Korean favorites like kimchi, tofu, and gochujang. It has a spicy, savory broth that people of all ages enjoy. And part of the fun is adding extra toppings to match your taste.

So where does the name "Budaejjigae" come from? It goes back to right after the Korean War in the early 1950s. After the war, large U.S. army bases were set up all across Korea. Food was scarce, so many locals made do with ingredients from the bases. Ham and sausage—called "Budae gogi," or army meat—were often used in Korean-style dishes. One of those was "Budaebokkeum," where the meat was stir-fried with butter and vegetables. That stir-fry became the starting point for what we now call "Budaejjigae."

In the 1960s, a vendor in Uijeongbu who sold fish cakes turned "Budaebokkeum" into the stew-style "Budaejjigae" we know today. As more restaurants opened nearby, the area slowly grew into what we now call "Uijeongbu Budaejjigae Street."

Today, "Budaejjigae" is seen as true Korean soul food—a dish that reflects the country’s strength and resilience after the war.
So why not visit Uijeongbu, where it all began, and enjoy a hot bowl of "Budaejjigae" with rice?