Budae Jjigae (Army Stew)

Ingredients

MAIN

• 4 cups (1 litre) chicken stock* (see note)
• 200g (7 ounces) SPAM, thinly sliced
• 4 cocktail Frankfurt sausage (150g, 5.3 ounces), thinly & diagonally sliced
• 250g (9 ounces) tofu, sliced (about 1.5cm, 1/2 inch thickness)
• 200g (7 ounces) enoki mushrooms, base stem removed & stems separated
• 200g (7 ounces) king oyster mushrooms, thinly sliced length ways
• 100g (3.5 ounces) shiitake mushroom caps, thinly sliced
• 1/2 cup aged kimchi, cut into bite sized pieces
• 110g (3.9 ounces) instant ramen noodles
• 50g (1.8 ounces) Korean rice cakes for soup, soaked in cold water for 15 mins if it was frozen
• 30g (1 ounces) green onion, thinly & diagonally sliced
• 1 or 2 slices of cheese

SAUCE (MIX THESE IN A SMALL BOWL)

• 2 Tbsp Korean chili flakes (Gochugaru)
• 2 Tbsp rice wine (mirin)
• 1 Tbsp soy sauce
• 1 Tbsp minced garlic
• 1/2 Tbsp sugar
• 1/2 Tbsp Korean chili paste (Gochujang)
• A few sprinkles of ground black pepper