Korean Army Base Stew with Ramen and Kimchi

What you need

• 200 g (7 oz) canned pork luncheon meat
• 4 frankfurters, or other smoked sausages
• 100 g (3.5 oz) minced beef
• 1 1/2 tbsp soy sauce, 1/2 tbsp for the beef, 1 tbsp for the paste
• 150 g (1 cup) kimchi, well fermented, roughly chopped
• 200 g (7 oz) firm tofu
• 1/2 onion
• 2 green onions
• 100 g (1/2 cup) cylinder rice cakes
• 3 tbsp baked beans
• 1 l (4 cups) beef stock, or anchovy stock
• 1 block instant ramen noodles, seasoning packet not needed
• 2 processed cheese slices, American-style
• 1 tbsp gochugaru, Korean chili flakes
• 1 tbsp gochujang
• 3 garlic cloves, finely chopped
• 1 tsp sugar
• 1/2 tsp black pepper

Method

Restated from the original video

1. 1

   Soak the rice cakes in cold water while everything else is prepared.

2. 2

   Slice the luncheon meat 1 cm thick and cut the frankfurters on the diagonal.

3. 3

   Pour boiling water over the luncheon meat and frankfurters, then drain. This rinses off surface fat and excess brine.

4. 4

   Mix the beef with 1/2 tbsp of the soy sauce, a pinch of the black pepper and a third of the garlic. Leave for 10 min.

5. 5

   Stir the gochugaru, gochujang, sugar, the remaining soy sauce, garlic and black pepper into a thick paste.

6. 6

   Slice the onion and the tofu, and cut the green onions into 4 cm lengths.

7. 7

   Arrange the luncheon meat, frankfurters, kimchi, tofu, onion, drained rice cakes and baked beans in separate piles around a wide, shallow pot.

8. 8

   Put the beef in the middle and spoon the paste over it.

9. 9

   Pour in the stock and bring to a boil over medium-high heat.

10. 10

    Simmer until the beef and frankfurters are cooked through and the liquid has turned red, 5-7 min.

11. 11

    Set the ramen on top and cook until the noodles loosen and turn tender, 3-4 min, pushing them under the liquid halfway through.

12. 12

    Lay the cheese over the noodles, scatter the green onions on top and turn off the heat as soon as the cheese begins to melt.

13. 13

    Bring the pot to the table and serve from it, adding a splash of hot water if the stew gets too thick.

Imported from cookwithdana.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.