Korean Budae-Jjigae Army Stew with Ramen

Ingredients

• 4 oz Spam or other canned ham, sliced
• 3 hot dogs or frankfurter sausages, sliced on an angle
• 1 cup kimchi, chopped
• 2 tbsp kimchi juice
• 7 oz firm tofu, sliced
• 1 small onion, sliced
• 2 scallions, cut into 2-inch lengths
• 4 cups anchovy or chicken stock
• 2 tbsp gochujang
• 1 tbsp gochugaru (Korean chili flakes)
• 1 tbsp soy sauce
• 2 garlic cloves, minced
• 1 tsp sugar
• 1 package instant ramen noodles, seasoning packet discarded
• 1 slice American cheese

Steps

1. Stir the gochujang, gochugaru, soy sauce, garlic, sugar, and kimchi juice together into a paste.
2. Arrange the Spam, sausages, kimchi, tofu, onion, and scallions in separate sections in a wide, shallow pot and spoon the paste into the center.
3. Pour in the stock, bring to a boil over medium-high heat, then simmer for 8 minutes so the broth picks up the kimchi and the smoky meat.
4. Add the ramen noodles and cook for 3 minutes, loosening them with chopsticks.
5. Lay the cheese on top, turn off the heat, and serve straight from the pot at the table as the cheese melts into the broth.

Allergen note: Contains soy, wheat, and milk, plus fish if you use anchovy stock; check packaged items for other allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.