Cheese Budae Jjigae (Korean Army Stew with Cheese)

Slice the spam, sausages, and firm tofu. Cut the kimchi into bite-sized pieces. Trim the enoki mushrooms and tear oyster mushrooms into pieces. Soak the Korean rice cakes in warm water for 10 minutes, then drain. Slice the onion and cut spring onions into 5cm lengths. Mince the garlic.