Ingredients
- 1 can of fully cooked luncheon meat, sliced, weighing 12 ounces
- Sliced smoked sausage, weighing 14 ounces
- A large onion, thinly sliced
- Kimchi, measuring 6 ounces
- ¼ cup of Korean red pepper powder
- 3 tablespoons of soy sauce
- 3 tablespoons of gochujang, a Korean hot pepper paste
- 5 cloves of minced garlic
- A pinch of ground black pepper
- A bunch of green onions, finely chopped
- Two containers of chicken broth, each 32 ounces
- Ramen noodles, weighing 7 ¾ ounces, such as Ottogi Ramyonsari®
- Optional: A slice of American cheese
Step 1
Separate the luncheon meat into two portions and place them on opposite sides of a large stockpot. Begin by creating layers of sausage, onion, and kimchi atop the meat, making sure to leave an open space in the middle of the pot for the next step.
Step 2
In a small bowl, combine red pepper powder, soy sauce, gochujang, minced garlic, and freshly ground black pepper. Slowly pour this flavorful mixture into the center of the pot, adding a pop of color and aroma. Sprinkle chopped green onions over the top before gently pouring in the chicken broth. Allow the broth to come to a vigorous boil before lowering the heat and letting the stew simmer, stirring occasionally, until all the ingredients harmonize, which should take around 10 minutes.
Step 3
Meanwhile, bring a separate pot of water to a boil and carefully add the ramen noodles. Stir them as they cook, ensuring they soften but remain slightly firm, for about 2 minutes. Drain the noodles and then carefully incorporate them into the stew, letting them soak up all the rich flavors. Continue to cook and stir until the noodles reach the perfect tender texture, which should take approximately 5 minutes.
Step 4
To finish, generously top the hearty stew with slices of American cheese for a creamy, indulgent touch that will melt deliciously into the dish.
Extra Tips & Suggestions
- 1. Keep your kimchi fresh and crisp by storing it in an airtight container in the refrigerator. This will help maintain its tangy and spicy flavor for longer.
- 2. To preserve the freshness of your gochujang (red pepper paste), transfer it to a glass jar with a tight-fitting lid and store it in the fridge. This will prevent it from drying out and losing its bold taste.
