Budae Jjigae Hot Pot (Korean Army Stew)

S6 E08 | The Locker Room with Chase Rice & Brian Urlacher | Something's Burning

Country star Chase Rice and NFL legend Brian Urlacher hit the kitchen for an all‑in Korean Army Stew showdown. Bert fills a Dutch oven to the brim with spicy broth, Spam, kimchi, and noodles — and invents a business plan along the way. Football, fame, and fan stories fly in The Locker Room.

Spicy Sauce Base

Ingredients:

  • 2 Tbsp gochugaru (Korean chili flakes)
  • 2 Tbsp mirin
  • 1 Tbsp soy sauce
  • 2 garlic cloves, grated or crushed
  • 1 tsp gochujang
  • 1 tsp sugar
  • 1 beef ramen seasoning packet
  • Pinch salt & pepper

Steps:

  1. In a small bowl, combine all ingredients; mix well to form a thick, spicy paste. Set aside.

Budae Jjigae Hot Pot

Ingredients:

  • 4 large eggs
  • 6 cups beef stock (plus 2 cups extra, warmed)
  • 6 oz Spam, diced
  • 2 rashers thin‑cut bacon, 1‑inch pieces
  • 2 cups napa cabbage, thinly sliced
  • 6 oz thin‑sliced beef (brisket or ribeye)
  • 4 mini pork sausages (or cocktail franks), sliced 1/4‑inch thick
  • 3 shiitake mushrooms, thinly sliced
  • 2 king oyster mushrooms, thinly sliced
  • 5 oz enoki mushrooms, trimmed & separated
  • 1/2 cup kimchi, chopped
  • 1/3 block firm tofu, sliced 1/4‑inch thick
  • 1 pack beef ramen noodles
  • 4 green onions, cut into 1‑inch pieces
  • 3 slices American cheese

Steps:

  1. Rinse rice (see side below) and start cooking in rice cooker. Meanwhile, soft‑boil eggs: simmer 7 minutes, then chill in an ice bath 7–10 minutes. Peel, slice in half, and refrigerate.
  2. In a 3.5–4 qt low braiser or Dutch oven, neatly arrange bacon, Spam, sausages, tofu, napa cabbage, mushrooms, and kimchi in small piles.
  3. Pour in 4 cups of beef broth down one side to keep layers intact. Spoon the sauce base between piles. It’ll mix naturally as it simmers.
  4. Turn heat to medium; cover and bring to a gentle simmer. Lower to low heat and cook 10 minutes.
  5. Warm remaining 2 cups of broth separately; use to replenish if needed.
  6. Add green onions, ramen noodles, and cheese slices to the top. Cook uncovered 3–4 minutes, adding extra broth as needed. Top with halved eggs before serving.

Steamed Rice & Condiments

Ingredients:

  • 2 cups short‑grain rice
  • Water (per rice cooker)
  • Soy sauce and chili crisp, for serving

Steps:

  1. Rinse rice until water runs clear. Add to rice cooker with water; cook per instructions. Serve alongside hot pot with soy sauce and chili crisp on the table.
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