Budae Jjigae (Army Stew)

Instructions

1. 1

   Heat vegetable oil in a large shallow stone bowl (ttukbaegi) or heavy-bottomed pot over medium-high heat. Once shimmering, add the Spam slices and cook for 2-3 minutes until the edges are lightly browned. Remove and set aside, leaving the fat in the pot.

2. 2

   In the same pot, add the minced garlic and cook for 30 seconds until fragrant. Add the sliced onion and cook for 2 minutes, stirring occasionally, until softened and translucent.

3. 3

   Push the onion and garlic to the sides of the pot. Add the gochujang in the center and cook for 1 minute, stirring to break it up and combine with the hot oil, creating a fragrant base.

4. 4

   Pour in the beef or vegetable broth and bring to a rolling boil over medium-high heat. Add the soy sauce, gochugaru, sesame oil, and sugar. Stir well to combine and taste the broth, adjusting seasoning as needed.

5. 5

   Once boiling, add the napa cabbage, tofu cubes, hot dogs, baked beans, and the cooked Spam back to the pot. Arrange the ramen noodles on top without breaking them apart. Return to a boil, then reduce heat to medium and simmer for 3-4 minutes until the ramen begins to soften.

6. 6

   Stir the ramen noodles to break them apart and distribute them throughout the stew. Continue simmering for 2-3 minutes until the noodles are tender but still have some bite, and all vegetables are heated through.

7. 7

   If using cheese, sprinkle the shredded mozzarella over the surface of the stew and let it melt slightly into the hot broth, about 1-2 minutes. Do not stir the cheese in; let it create melty pockets.

8. 8

   Taste the stew and adjust seasoning with additional gochujang, gochugaru, soy sauce, or salt as needed. The broth should be visibly red and spicy. Garnish with green onion pieces and serve immediately in the cooking vessel if using a stone bowl.