← Nouns Cooking · Korean

Ingredients

• 250 g well-fermented kimchi, roughly chopped
• 60 ml kimchi juice from the jar
• 170 g Spam (half a can), sliced 1 cm thick
• 3 hot dog sausages, sliced on the diagonal
• 100 g Minced pork
• 150 g firm tofu, sliced 1 cm thick
• ½ Onion, thinly sliced
• 100 g mushrooms (button, shiitake or enoki), sliced
• 100 g sliced rice cakes (optional)
• 2 Spring onion, cut into 5 cm pieces
• 750 ml anchovy, chicken or beef stock
• 1 pack instant ramyeon noodles, seasoning packet set aside
• 1 slice American cheese slices (optional)
• 1½ tbsp Gochugaru (Korean chilli flakes)
• 1 tbsp Gochujang
• 1 tbsp Soy sauce
• 3 cloves Garlic, minced
• 1 tsp Sugar
• 1 pinch Black pepper

Method

1. Stir the gochugaru, gochujang, soy sauce, garlic, sugar and pepper with 2 tbsp of the stock into a thick red paste.
2. Arrange the kimchi, Spam, sausages, pork mince, tofu, onion, mushrooms and rice cakes in neat piles around a wide, shallow pot. Spoon the paste into the middle.
3. Pour in the stock and kimchi juice and bring to the boil over high heat. Lower to a lively simmer and cook for 8–10 min, breaking up the pork and spooning broth over everything, until the pork is cooked through and the kimchi is soft.
4. Add the noodle block and spring onions, with a little of the ramyeon seasoning if you like it salty. Cook for 3–4 min, loosening the noodles with chopsticks, until just tender.
5. Lay the cheese slice on top to melt, if using. Bring the pot to the table and serve with rice, topping up with hot stock as the broth reduces.

Tips

• Korean families cook this at the table on a portable burner, adding more stock and ingredients as they eat. Leave out the cheese to keep it dairy-free.
• Baked beans, ham or leftover bulgogi are all traditional extras, so use what you have.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Kimchimari