Korean Army Base Stew: Budae Jjigae

Ingredients

• 1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), sliced
• 14 ounces smoked sausage (such as Eckrich®), sliced
• 1 large onion, sliced
• 6 ounces kimchi
• ¼ cup Korean red pepper powder
• 3 tablespoons soy sauce
• 3 tablespoons gochujang (Korean hot pepper paste)
• 5 cloves garlic, minced
• 1 pinch ground black pepper
• 1 bunch green onions, chopped
• 2 (32 ounce) containers chicken broth
• 7 ¾ ounces ramen noodles (such as Ottogi Ramyonsari®)
• 1 slice American cheese (Optional)

Directions

Divid the luncheon meat into two piles on opposite sides of a large stockpot. Then, layer the sausage, onion, and kimchi on top, leaving a space in the middle of the pot. In a small bowl, mix together the red pepper powder, soy sauce, gochujang, minced garlic, and black pepper. Pour this spicy mixture into the empty center of the pot. Sprinkle the chopped green onions over everything. Pour in the chicken broth and bring it all to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes, stirring occasionally so the flavors blend nicely. Meanwhile, bring a separate pot of water to a boil and cook the ramen noodles for about 2 minutes until they’re just starting to soften. Drain the noodles and add them to the stew. Let everything cook together for another 5 minutes until the noodles are tender but still have a bit of bite. Finish by placing slices of American cheese on top and let it melt into the stew before serving.