Budae Jjigae (Army Base Stew)

• Stew
• 1 handful chopped kimchi
• 1 handful sliced Korean rice cakes
• 1 handful hot dogs, cut into bite-size pieces
• 1/2 can Spam, sliced
• 1 small can baked beans
• 2 slices American cheese
• 1 leek, sliced
• 1/2 cup tofu, cut into bite-size pieces
• 1 package instant ramen noodles, preferably Shin Ramyeon brand
• Cheongyang gochu (Korean red peppers), thinly sliced, for garnish
• Broth
• 5 cups water
• 5 myulchi, or dried anchovies, heads and innards removed
• 5 inches dashima, or dried kelp
• 2 tablespoons gochugaru (Korean red pepper powder)
• 1 tablespoon soup soy sauce
• 1 tablespoon mirin
• 1 pinch ginger powder
• 1 tablespoon minced garlic
• 1 teaspoon scallions, thinly sliced
• Freshly ground black pepper, to taste

1. Arrange all of the stew ingredients (except for the ramen noodles) in a large, wide-rimmed pot.
2. In another pot, cook the water, dried anchovies, and dried kelp for 10 minutes on medium heat, lid covered.
3. Add the anchovy broth into the stew pot with the arranged ingredients, and turn the heat to high.
4. Stir together the red pepper powder, soy sauce, mirin, ginger, and garlic into a paste and add to the stew. Bring to a boil and cook until the kimchi softens slightly.
5. Just before turning off the heat, add the ramen noodles and cook until al dente, about 3 minutes. Garnish with sliced scallions and red peppers, and season with black pepper.

handful, handful, handful, beans, american cheese, ramen noodles, red peppers, broth, water, anchovies, inches dashima, gochugaru, soy sauce, mirin, ginger powder, garlic, scallions, freshly ground black pepper

Taken from food52.com/recipes/78592-budae-jjigae-army-base-stew (may not work)