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handful handful handful beans American cheese Ramen noodles red peppers broth water anchovies inches dashima gochugaru soy sauce mirin ginger powder garlic scallions freshly ground black pepper
Viewed: 61 - Published at: 7 years agoIngredients
- Stew
- 1 handful chopped kimchi
- 1 handful sliced Korean rice cakes
- 1 handful hot dogs, cut into bite-size pieces
- 1/2 can Spam, sliced
- 1 small can baked beans
- 2 slices American cheese
- 1 leek, sliced
- 1/2 cup tofu, cut into bite-size pieces
- 1 package instant ramen noodles, preferably Shin Ramyeon brand
- Cheongyang gochu (Korean red peppers), thinly sliced, for garnish
- Broth
- 5 cups water
- 5 myulchi, or dried anchovies, heads and innards removed
- 5 inches dashima, or dried kelp
- 2 tablespoons gochugaru (Korean red pepper powder)
- 1 tablespoon soup soy sauce
- 1 tablespoon mirin
- 1 pinch ginger powder
- 1 tablespoon minced garlic
- 1 teaspoon scallions, thinly sliced
- Freshly ground black pepper, to taste
Method
- Arrange all of the stew ingredients (except for the ramen noodles) in a large, wide-rimmed pot.
- In another pot, cook the water, dried anchovies, and dried kelp for 10 minutes on medium heat, lid covered.
- Add the anchovy broth into the stew pot with the arranged ingredients, and turn the heat to high.
- Stir together the red pepper powder, soy sauce, mirin, ginger, and garlic into a paste and add to the stew. Bring to a boil and cook until the kimchi softens slightly.
- Just before turning off the heat, add the ramen noodles and cook until al dente, about 3 minutes. Garnish with sliced scallions and red peppers, and season with black pepper.
