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Korean Army Stew

4.6
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PREP TIME
30 min
COOKING TIME
27 min
TOTAL TIME
57 min
SERVINGS
6 servings
Dinner Korean
Korean Army Stew
Ingredients
  • 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
Instructions
1
Divide the luncheon meat into two distinct portions, placing them on either side of a stock pot.
2
Layer sliced sausage, caramelized onions, and spicy kimchi on top of the luncheon meat, creating a visually appealing arrangement with an empty space in the center of the pot.
3
Combine red pepper powder, soy sauce, gochujang paste, minced garlic, and black peppercorns in a small bowl; pour the mixture into the center of the pot, creating a harmonious balance of flavors.
4
Sprinkle chopped green onions over the mixture in the center of the pot, adding a pop of color and freshness.
5
Carefully pour in chicken broth into the pot, bringing the mixture to a rolling boil.
6
Gradually reduce the heat and allow the stew to simmer, stirring occasionally, until all the flavors have melded together in perfect harmony, approximately 10 minutes.
7
Bring a separate pot of water to a rolling boil; add ramen noodles.
8
Cook the noodles for 2 minutes, stirring occasionally until they are partially cooked and have begun to soften.
9
Drain the noodles and stir them into the stew, allowing their texture to blend seamlessly with the other ingredients.
10
Continue cooking the noodles for an additional 5 minutes, stirring occasionally until they are tender but still retain a pleasant firmness to the bite.
11
Top the stew with melted American cheese, adding a rich and creamy element to the dish.