Budae Jjigae (Army Stew)

Ingredients

• 2 cup sbaechu (napa cabbage) kimchi
• 2 hot dogs (or sausages)
• 3 strips bacon (or about 3 ounce sfatty pork),
• 1/3 can of spam (about 4 ounce s)
• 4 ounce stofu, slice d (about 1/2-inch thick)
• 1/2 medium onion, thinly slice d
• 3 to 4 mushroom caps, slice d
• 2 scallions, cut into 2 inch piece s
• 1/4 red bell pepper, slice d - optional
• 4 cup sanchovy broth (or beef or chicken stock) More if you want extra broth. You can also use water.
• 1 tablespoon gochugaru (Korean red chili pepper flakes) Use more for a spicier stew
• 1 teaspoon gochujang (Korean red chili pepper paste)
• 1 tablespoon soup soy sauce (or salt to taste)
• 1 tablespoon minced garlic
• 1 to 2 tablespoon sbroth or water
• black pepper to taste
• 1 package instant ramyeon noodlesPre-boil right before adding to the stew to keep them from absorbing too much liquid from the stew

Instructions

1. Cut the ingredients into bite size pieces, and arrange them in a medium size shallow pot. Mix all the seasoning ingredients in a small bowl.
2. Add the broth, and stir in the seasoning.
3. Cook over medium high heat until the bacon is cooked through and the kimchi has softened. Add the optional ramyeon noodles and more broth or water if necessary. (The noodles soak up a lot of the liquid, so I briefly cook the ramyeon noodles in a separate pot of water before adding to the stew.)