Korean Army Stew (Budae-jjigae)

By: Karolina S

250g spam (sliced)
2 x Frankfurt/hotdog sausages (sliced)
1/3 cup kimchi
250g firm tofu (diced)
1 x white onion (sliced)
2-3 green onions (chopped)
2 x pak choy
100g Enoki mushoom
2 x slices cheddar cheese
1/3 cup baked beans
2 x packet of instant noodles
1L beef broth
Soup base: 2 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sesame seeds, 1 tsp fish sauce, 1/2 tsp white pepper, 3 cloves garlic (minced)
Garnish: 1 red chili (sliced), 1 green chili (sliced), 1 tsp sesame seeds
1 tsp cooking oil

In a small bowl, make your soup base by combining gochujang, gochugaru, soy sauce, mirin, sesame seeds, fish sauce, white pepper, and minced garlic.
Heat oil in a large pot over medium heat. Add sausage, onion and spam, and stir-fry until lightly browned. Remove from pot and set aside.
On low heat, arrange spam, sausage, kimchi, firm tofu, enoki mushroom, white onion, pak choy and baked beans in the pot in a design of your choosing.
Add the soup base to the centre and pour the beef broth to cover.
Bring the broth to a simmer and let it cook for about 10 minutes to allow the flavours to meld.
Add the instant noodles to the pot and cook through.
Place slices of cheese on top of the stew and let it melt into the broth, creating a creamy texture.
Serve the stew hot, and drizzle with your choice of garnishes (green onion, sesame seeds or chili).
Enjoy your hearty and flavourful stew!