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.
In a small bowl, combine the gochujang, gochugaru, soy sauce, sugar, black pepper, and half of the minced garlic. Mix well to form a paste.
In a large, shallow pot or deep pan, arrange the sliced spam, sausages, firm tofu, chopped kimchi, enoki mushrooms, oyster mushrooms, sliced onion, spring onions, and baked beans (if using) neatly.
Spoon the prepared seasoning sauce into the center of the arranged ingredients. Pour the broth around the edges of the ingredients.
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to medium and let it simmer for 5-7 minutes until the ingredients are cooked through and the flavors have melded.
Add the instant ramen noodles and the soaked rice cakes to the stew. Once the noodles are almost cooked (about 2-3 minutes), place the processed cheese slices on top.
Continue to simmer until the cheese has melted and the noodles are fully cooked to your desired tenderness. Serve immediately while hot.
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