Budae Jjigae (Korean Army Base Stew)

Ingredients

• 1 can fully cooked luncheon meat , 12 ounce
• 14 ounces smoked sausage , such as Eckrich®
• 1 large onion , sliced
• 6 ounces kimchi
• 0.25 cups 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 containerss chicken broth , 32 ounce
• 7.75 ounces ramen noodles , such as Ottogi Ramyonsari®
• 1 slice American cheese , Optional

Instructions

1. 1

   Divide luncheon meat into 2 piles on either side of a stock pot. Layer sausage, onion, and kimchi on top, leaving an empty space in the center of the pot.

2. 2

   Mix red pepper powder, soy sauce, gochujang, garlic, and black pepper together in a small bowl. Pour into the center of the pot. Sprinkle in green onion. Pour in chicken broth. Bring to a boil. Reduce heat to low and simmer, stirring occasionally, until flavors combine, about 10 minutes.

3. 3

   Bring a pot of water to a boil. Add ramen noodles. Cook, stirring until partially cooked and softened, about 2 minutes. Drain, and transfer to the pot with meat-kimchi mixture. Cook, stirring until ramen noodles are tender but firm to the bite, about 5 minutes. Top stew with American cheese.