Korean Army Base Stew (Budae Jjigae)

Ingredience

4 oz Mushrooms (your choice)

3 American cheese singles

1 instant ramen packet, chicken flavor

7 oz firm tofu

6 oz spam

2 oz kimchi

2 tsp soy sauce

2 Tb rice vinegar

2 cups chicken broth

1 Tb gochujang

1 tsp garlic powder

2 Tb gochugaru

1/2 Tb sugar

Pokyny

1. pour 2 Cups chicken brother and 2 cups water into a small pot and bring to a boil.

2. place a medium pot or skillet with high edges on the stove.

3. in a small bowl, mix together the gochugaru, rice vinegar, sugar, gochujang, garlic powder, soy sauce, and ramen seasoning packet.

4. spoon the sauce into the middle of the skillet.

5. cut the tofu into 6-8 slices. Line up the pieces against the edge of the skillet. They should form little 3x2(ish) rows. Cut the spam in the same shape and place into the skillet.

6. cut 4 oz mushrooms into bite size pieces. Add to the skillet. Add the kimchi close to the circle of ingredients, but there should be space in the middle where the noodles can fit.

7. when the broth boils, gently pour it over the ingredients. Agitate the sauce in the middle with a spoon.

8. turn the heat to high or medium-high so the broth simmers. Cover and leave for 3-4 minutes.

9. after the ingredients have simmered, add the block of noodles to the center. Let sit for 30 seconds, then flip.

10. top the noodles with the cheese. Cover the skillet again and simmer for 3-4 minutes, or until noodles soft and cheese melted.

11. kill the heat and let rest for 2-3 minutes.