Budae jjigae - Korean army stew with ramen

Few dishes have a history like budae jjigae. It was born out of necessity in the aftermath of the Korean War, when sausages, canned ham, and other leftovers from American military bases were gathered and cooked together with kimchi and gochujang. The result was a stew that is pure comfort food today: spicy, sour, and deeply satisfying. It is made in one wide pan, placed in the middle of the table, and everyone fishes with their own chopsticks. It's messy, cozy, and warm in one serving - perfect for a cold evening with friends.

• Cuisine: South Korea
• Time: 30-35 minutes
• Servings: 4 people
• Difficulty: Easy to medium

Instructions

1. Cut luncheon meat, sausages, and tofu into bite-sized pieces. Chop spring onions and mince garlic and fresh chili.
2. Mix a flavor base of gochujang, gochugaru, light soy sauce, minced garlic, sliced fresh chili, and a little sugar in a small bowl.
3. Arrange kimchi, luncheon meat, sausages, tofu, and corn neatly divided into sections in a wide, shallow pot - part of the charm is that it looks like a small map.
4. Spoon the flavor base in the center and add broth until most of it is covered.
5. Bring the pot to a boil over high heat and let it simmer for 5-7 minutes, so the kimchi releases its acidity into the soup.
6. Add the ramen noodles (without the seasoning packet) on top when the soup is bubbling vigorously.
7. Cook the noodles according to the package directions - typically 3-4 minutes - so they still have a bite.
8. Top with chopped spring onions and a slice of American cheese, if you want the rich, slightly creamy version. Serve directly from the pot.

Tips

• Always add the noodles at the very end. If you add them too early, they will absorb all the liquid and become mushy.
• Use well-aged, sour kimchi - the older, the more depth it adds to the broth.
• A single slice of American cheese sounds strange, but it's classic in the modern version and rounds off the heat.
• If you want it vegetarian, skip the luncheon meat and sausages, use vegetable broth, and add extra tofu, mushrooms, and corn.