Korean Army Stew (Budae Jjigae)

Ingredients

• 1½ cup kimchi
• 6 oz spam
• 4 hot dogs
• ½ block firm tofu
• 3½ oz enoki mushrooms (optional)
• 4 shiitake mushrooms (optional)
• 2 green onion
• 2 pack ramen noodles
• 2 slice sliced cheese (optional)
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp gochugaru (Korean chili flakes)
• 1 tbsp soy sauce
• 2 clove minced garlic
• 1 tsp sugar
• ¼ tsp black pepper
• ½ tsp sesame oil
• 4 cup anchovy broth (or water)

Steps

1. Prepare the ingredients: Slice spam and hot dogs into bite-sized pieces. Cut tofu into 1/2-inch thick slices. Roughly chop kimchi. Slice green onions diagonally. If using, separate enoki mushrooms and slice shiitake mushrooms.
2. Make the sauce: In a small bowl, combine gochujang, gochugaru, soy sauce, minced garlic, sugar, black pepper, and sesame oil. Mix well.
3. Arrange ingredients in a large shallow pot or pan: Place kimchi in the center. Arrange spam, hot dogs, tofu, and mushrooms (if using) around the kimchi. Add the prepared sauce over the kimchi and other ingredients.
4. Add broth and simmer: Pour anchovy broth (or water) into the pot. Bring to a boil over medium-high heat, then reduce heat to medium and simmer for 10-15 minutes, allowing flavors to meld.
5. Add ramen and cheese: Add ramen noodles to the stew and cook according to package directions, usually 3-5 minutes, until tender. If desired, place sliced cheese on top of the ramen for the last minute of cooking.
6. Garnish and serve: Stir in green onions just before serving. Serve hot directly from the pot.