Authentic Budae Jjigae, Korean Army Stew

Slice the sausages into both round and diagonal shapes, and cut the spam into pieces.
4 frank sausages, 1 can spam or luncheon meat
Thinly slice the onion and diagonally cut the green onion. If you want, you can add peppers.
1/2 onion, 1 stalk green onion
Cut the tofu into cubes similar in size to the luncheon meat (spam).
100 g tofu
Finely cut the kimchi using kitchen scissors and reserve 2 tbsp of kimchi juice.
60 g kimchi, 2 tbsp kimchi juice
In a small bowl, mix all the seasoning paste ingredients.
1 tbsp gochujang, 1/2 tbsp doenjang, 1 tbsp gochugaru, 1 tbsp soy sauce, 1 tbsp anchovy fish sauce, 0.7 tbsp Korean dashida, 2 tbsp ketchup
In another container, mix the concentrated beef bone stock with 900ml of water to make the broth.
1 packet beef bone broth, 900 ml water
Use a shallow, wide hot pot (deeper than a frying pan).
Neatly arrange the green onion, onion, Spam, sausages, tofu, chopped kimchi, kimchi juice, and 1 slice of cheese in the pan.
1~2 slices cheese
Add the minced garlic and prepared seasoning paste on top.
3 tbsp minced garlic
Pour the beef bone broth over everything.
Bring it to a boil over high heat. Once boiling, reduce to medium heat and simmer for 10 minutes.
Add the ramen noodles and cook until noodles are done.
1 pack instant ramen noodles

Cooking Tips

If the broth reduces too much and becomes salty, add 50–100ml of extra water depending on your preference.
For a richer, creamier taste, add another slice of cheese like I do! (2 slices in total)

Korean Army Stew, Budae Jjigae 부대찌개

Jal meokgetseumnida! 잘 먹겠습니다!
Scoop up some ham and tofu with the broth and enjoy. Make sure to eat the ramen noodles before they get too soggy. And don’t forget to enjoy it with rice!