Serves 2-4 people Prep time: 10 minutes
Broth:
-10 dried, medium sized anchovies
-2 Dashima, 3-inch squares
-4 cups water
-200 grams Korean radish
**refer to notes for shortcut
Spicy marinade:
-1 tbsp. soy sauce
-1 tbsp. gochujang (Korean red chili paste)
-2 tbsp. gochugaru (Korean red pepper flakes)
-1 tbsp. mirin
-1 tsp minced garlic
-a dash of black pepper
Pot ingredients:
-1/2 container of spam
-2 sausages
-3 tbsp. baked beans
-4 shiitake mushrooms (or whichever you would like)
-1 onion
-1 block of dry tofu
-1/2 cup kimchi
-1 pack ramen noodles
-4 spring onions
**anchovy stock**
Take out the black innards from the dried anchovies.
Put frying pan on high heat. Once it is hot, place anchovies in (without oil) and mix around for 20-30 seconds with a spatula.
Then pour 4 cups of water into pan. Place the dashima and Korean radish in the pan. After water comes to a boil, reduce to medium heat and let the broth cook on a gentle simmer
for 15 minutes.
After 5 minutes, take out dashima. Let the broth cook for another 10 minutes. Once done, set to the side.
**Sauce**
Mix all the ingredients listed under spicy marinade in mixing bowl.
**Prep pot**
Cut span, sausage, mushroom, tofu, kimchi, and spring onions into pieces and place them into a large frying pan. Then drop in 3 tbsp. of baked beans as well. Finally, place the spicy marinade on top
**Cook stew**
Pour the stock into the pot and place on high heat.
Once it comes to a boil, let the broth and ingredients cook for 10 minutes. Use a soup ladle and stir.
After 10 minutes, salt and pepper to taste.
Place ramen noodle in and stir until noodles are al dente (soft but not mushy), reduce to a low heat.
Ready to eat!
Notes:
If it's too hard to find anchovy and kelp in your area (or if you want a quick fix or don't eat meat), use store-bought broth of choice. Mix 2 cups of water with 2 cups of broth.
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