Korean Army Stew

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Ingredients

35 grams gochujang available at most grocery stores

15 ml white distilled vinegar

15 ml soy sauce

to taste shiradashi optional

4 cloves garlic peeled and chopped

10 grams granulated sugar

2.5 grams Korean chili flakes optional and mostly for color

2 oz dried shiitake mushrooms 55 grams, rehydrated in 350ml filtered water

1 can spam

0.5 lb smoked sausage like andouille, 55 grams

1 bunch green onions thinly sliced

0.5 lb button mushrooms 225 grams, thinly sliced

0.75 cup kimchi 125 grams, roughly chopped

3 cups chicken stock or 700 ml

to taste mushroom stock from rehydrated mushrooms

2 packages instant ramen noodles

2 slices american cheese

Equipment

saucepan

pot

knife

cutting board

lid

Directions

Combine 35 grams of gochujang with 15 ml white distilled vinegar and 15 ml soy sauce to make the soup base.

Chop 4 cloves of peeled garlic.

Whisk together the base and stir in the chopped garlic.

Add 10 grams of granulated sugar.

Optionally, add 2.5 grams of Korean chili flakes for color.

Place 55 grams of dried shiitake mushrooms in a medium sized bowl.

Add 350 milliliters of filtered water to a saucepan and bring it to a boil.

Pour the boiling water over the mushrooms and cover them completely.

Let the mushrooms sit and rehydrate for about 12 minutes or until soft.

Remove the mushrooms from the liquid and wring them out.

Remove the stems from the mushrooms and slice them evenly.

Heat a large pot or deep braiser over medium-high heat until hot.

Toss in slices of spam and sear them in a single layer for about two to three minutes.

Flip the spam slices and sear for another two to three minutes until nicely browned.

Repeat the searing process with the sliced sausage.

Add the thinly sliced green onions to the pot.

Add the thinly sliced button mushrooms to the pot.

Sauté for a minute or two.

Add 125 grams of roughly chopped kimchi to the pot.

Stir in the kimchi and let it sauté for another minute.

Add the sauce base you made earlier to the pot.

Cook the sauce base, stirring occasionally, for about two minutes.

Add 700 milliliters of chicken stock and the mushroom stock.

Stir and scrape off any bits from the bottom of the pot.

Turn the heat to medium-high and bring to a boil, then reduce to low.

Let the soup simmer for about two minutes until the mushrooms are cooked through.

Add two packages of instant ramen noodles to the soup.

Press the noodles down to submerge them lightly in the soup.

Cover the pot with a lid and let it cook for 3-4 minutes.

Once the noodles are cooked, remove the lid.

Arrange the seared spam, sliced sausage, and rehydrated mushrooms in the pot.

Add two slices of American cheese on top of the soup.

Cover with the lid and let it simmer gently for another two minutes until the cheese is melted.

Remove from the heat and sprinkle with thinly sliced green onions.

Serve immediately.