Ingredients
Soup base
750ml low sodium
chicken broth
1 tbsp rice wine
1 tsp sesame oil
1 tsp fish sauce
2 cloves of garlic,
minced
Seasoning paste
2 cloves of minced garlic
2 tbsp gochujang (chilli soy paste)
1 tsp gochugaru (chilli powder)
1 tsp sesame oil
1 tsp fish sauce/ Soya sauce
1 tsp sugar
Make seasoning paste
Combine the seasoning paste ingredients. Mix well.
Stew
Thin slice pork belly
/ shoulder
Hotdogs
½ tin of Spam, sliced
3 sausages, cut into
thirds
1 cube of tofu, sliced
½ onion, sliced
1 bunch of spring
onions, chopped
6 button mushrooms,
sliced
1 cup of kimchi
1 tin of baked beans
1 slice of cheese
Cabbage
Watercress
Leeks
Rice Cake
1 packet of Korean
instant ramen
Instructions
1.
Bring chicken stock to
boil in a medium soup pot.
2.
Combine gochujang,
gochugaru, rice wine, sesame oil, fish sauce and garlic in a small bowl.
3.
Add soup base
ingredients to the boiling stock and stir. Turn off the flame and set aside.
4.
Arrange stew
ingredients (except cheese and ramen) in a flat bottom claypot or casserole.
5.
Add prepared soup base
to the claypot and bring stew to a boil over medium heat.
6.
Reduce heat and simmer
covered for 10 minutes.
7.
Add a packet of korean
ramen (without the flavourings) to the stew.
8.
Simmer uncovered for
another 3-5 minutes.
9.
Add cheese and simmer
till cheese melts.
10. Serve hot with rice.
