- 1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), sliced
- 14 ounces smoked sausage (such as Eckrich®), sliced
- 1 large onion, sliced
- 6 ounces kimchi
- 1/4 cup Korean red pepper powder
- 3 tablespoons soy sauce
- 3 tablespoons gochujang (Korean hot pepper paste)
- 5 cloves garlic, minced
- 1 pinch ground black pepper
- 1 bunch green onions, chopped
- 2 (32 ounce) containers chicken broth
- 7 3/4 ounces ramen noodles (such as Ottogi Ramyonsari®)
- 1 slice American cheese (optional)
- Divide luncheon meat into 2 piles on either side of a stock pot. Layer sausage, onion, and kimchi on top, leaving an empty space in the center of the pot.
- Mix red pepper powder, soy sauce, gochujang, garlic, and black pepper together in a small bowl; pour into the center of the pot. Sprinkle in green onion. Pour in chicken broth; bring to a boil. Reduce heat and simmer stew, stirring occasionally, until flavors combine, about 10 minutes.
- Bring a pot of water to a boil; add ramen noodles. Cook and stir until partially cooked and softened, about 2 minutes. Drain; stir into stew. Cook and stir until ramen noodles are tender but firm to the bite, about 5 minutes. Top stew with American cheese.
Budae Jjigae (Korean Army Base Stew), recipe