Budae Jjigae 

Ingredients

For The Soup Base

• 1 Tbsp anchovy paste
• 1 Tbsp gochujang paste (Korean red pepper paste)
• 2 Tbsp gochugaru (Korean red pepper flakes)
• 1 Tbsp rice wine
• 1 Tbsp light soy sauce
• 1 tsp granulated cane sugar
• 3 c vegetable broth

Stew ingredients

• 1 can SPAM, sliced
• 1 can Vienna sausages (or cocktail wieners), sliced on the diagonal
• 1 pkg enoki mushrooms, stems removed and gently rinsed
• ½ package firm tofu, sliced
• ¼ c kimchi
• ¼ c tteok (sliced Korean rice cakes), rinsed
• 1 slice American processed cheese (optional)
• 1 egg
• 1 package instant noodles (such as Ramen, noodles only)
• 2 Tbsp green onions, sliced

Instructions

1. In a large bowl, mix together soup base ingredients. Set aside.
2. In a large shallow pot, place all the stew ingredients except for the egg, instant noodles and green onions.
3. Pour the soup base over top of the ingredients. Cover with a lid and bring the stew to a boil over medium heat (on the stove or a hot plate burner) until the stew begins to simmer, about 10 minutes.
4. Reduce the heat to low and add in the instant noodles and raw egg. Continue to simmer until the noodles and egg are cooked.*
5. Garnish with green onions and serve immediately. You can eat as is or serve with steamed rice and banchan (Korean side dishes).