Quick & Easy Mild Budae Jjigae (Korean Army Stew)

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• 4 each servings instant ramen noodles
  Ingredient note

  Source: 4 servings instant ramen noodles
• 12 oz spam (sliced into 1 cm thick pieces or sub with bacon, hot dogs, or ham)
  Ingredient note

  Source: 12 oz spam (sliced into 1 cm thick pieces or sub with bacon, hot dogs, or ham)
• 1 lb tofu (sliced into 1 cm thick pieces soft to firm tofu)
  Ingredient note

  Source: 1 lb tofu (sliced into 1 cm thick pieces soft to firm tofu)
• 5 cups napa cabbage (or regular cabbage roughly chopped)
  Ingredient note

  Source: 5 cups napa cabbage (or regular cabbage roughly chopped)
• 2.5 cups mushrooms (like enoki mushrooms, king oyster or button mushrooms sliced)
  Ingredient note

  Source: 2.5 cups mushrooms (like enoki mushrooms, king oyster or button mushrooms sliced)
• 13.45 fl oz baked beans (maple flavoured )
  Ingredient note

  Source: 13.45 fl oz baked beans (maple flavoured )
• 1/3 cup kimchi
  Ingredient note

  Source: 1/3 cup kimchi
• 1 each small onion (sliced thinly)
  Ingredient note

  Source: 1 small onion (sliced thinly)
• 1 cup Korean rice cakes
  Ingredient note

  Source: 1 cup Korean rice cakes
• 4 cups stock (anchovy, dashi, chicken or vegetable stock will work)
  Ingredient note

  Source: 4 cups stock (anchovy, dashi, chicken or vegetable stock will work)
• 4 slices cheese (cheddar, swiss or mozzarella work)
  Ingredient note

  Source: 4 slices cheese (cheddar, swiss or mozzarella work)
• 1 each green onion (finely chopped)
  Ingredient note

  Source: 1 green onion (finely chopped)
• 2 tsp sesame oil
  Ingredient note

  Source: 2 tsp sesame oil
• 1 tbsp regular soy sauce
  Ingredient note

  Source: 1 tbsp regular soy sauce
• 2 tbsp gochujang (mild kind add 1-2 tbsp more if you prefer this spicier)
  Ingredient note

  Source: 2 tbsp gochujang (mild kind add 1-2 tbsp more if you prefer this spicier)
• 2 tbsp white granulated sugar
  Ingredient note

  Source: 2 tbsp white granulated sugar
• 2 cloves garlic (minced)
  Ingredient note

  Source: 2 cloves garlic (minced)

1. Place prepared onion, green onion, cabbage, mushrooms, spam, tofu, maple baked beans, kimchi and rice cakes into large pan that is about 3 inches deep. Set aside.
2. Next in a small bowl, whisk together your sauce ingredients until well combined. Pour the sauce and stock into the pan.
3. Then place the pan over your stovetop or portable gas burner and boil over medium-high heat. Let the ingredients simmer in the stock for 10-15 minutes until the mushrooms soften, stirring occasionally. Feel free to cover with a lid if needed to speed up the process.
4. Place instant ramen noodles on top of the stew with a slice of cheese on the noodles. Boil ramen for 2 minutes or until Al Dente texture. Depending on the size of your pan, you may need to boil the ramen cakes one at a time and remove cooked noodles from the broth so they don't get soggy. Enjoy the hot stew with steamed rice!If you want to keep the stew bubbling for guests, reduce the heat to the lowest setting possible uncovered.