Korean Army Stew (Budae Jjigae)

Ingredients

Soup base

750ml low sodium chicken broth

2 tbsp gochujang (chilli soy paste)

1 tsp gochugaru (chilli powder)

1 tbsp rice wine

1 tsp sesame oil

1 tsp fish sauce

2 cloves of garlic, minced

Stew

100g minced beef

½ tin of Spam, sliced

3 sausages, cut into thirds

1 tube of egg tofu, sliced

½ onion, sliced

1 bunch of spring onions, chopped

6 button mushrooms, sliced

1 cup of kimchi

1 tin of baked beans

1 slice of cheese

1 packet of Korean instant ramen

Steps

1. Bring chicken stock to boil in a medium soup pot.
2. Combine gochujang, gochugaru, rice wine, sesame oil, fish sauce and garlic in a small bowl.
3. Add soup base ingredients to the boiling stock and stir. Turn off the flame and set aside.
4. Arrange stew ingredients (except cheese and ramen) in a flat bottom claypot or casserole.
5. Add prepared soup base to the claypot and bring stew to a boil over medium heat.
6. Reduce heat and simmer covered for 10 minutes.
7. Add a packet of korean ramen (without the flavourings) to the stew.
8. Simmer uncovered for another 2-4 minutes.
9. Put in cheese and simmer till cheese melts.

Link you may want to explore:
http://asianliving.me/ramen-la-mian-as-a-meal