Over at Yonhap they have an article posted about Uijongbu’s Budaejjigae Street:
In the city of Uijeongbu, about 20 kilometers northeast of Seoul, there is a small road named after a stew, with a sign above it that reads in capital letters, “Uijeongbu Budaejjigae Street.”
According to the owners of many of the restaurants that line this street, Uijeongbu — and by some accounts, this very street — is where “budae jjigae,” one of South Korea’s most popular dishes, was invented.
“Budae jjigae started with leftovers from the U.S. Army in Uijeongbu, and Uijeongbu doesn’t have any other food that it’s famous for,” said Lee Ok-hyang, who recently opened a restaurant called Ohmilak Budae Jjigae near this very street. “People associate budae jjigae with Uijeongbu.”
Budae jjigae, or “army base stew,” is a thick soup that combines Western meats — like hot dogs, sausages, ham and Spam — with traditional Korean ingredients — like kimchi, red chili paste and various vegetables. Some restaurants add other ingredients — instant ramen noodles, sliced American cheese, baked beans or tofu — to increase the portion or enhance the flavor. [Yonhap]
You can read more at the link about budaejjigae’s origins in the city. You can also read more about Uijongbu and my own budaejjigae restaurant recommendation at the below links: