Ingredients:
- 2 tablespoons (30 ml) gochugaru
- 2 tablespoons (30 ml) mirin
- 1 tablespoon (15 ml) soy sauce
- 1 tablespoon (15 ml) minced garlic
- ½ tablespoon (7.5 ml) sugar
- ½ tablespoon (7.5 ml) gochujang
- Black pepper
- 7 ounces (198 g) SPAM, sliced
- 5 ounces (142 g) cooked Frankfurt sausage, sliced diagonally
- 9 ounces (255 g) firm tofu, sliced
- 7 ounces (198 g) enoki mushrooms, separated
- 7 ounces (198 g) king oyster mushrooms, sliced lengthwise
- 4 ounces (113 g) shiitake mushroom caps, sliced
- ½ cup (120 ml) kimchi, cut into bite-sized pieces
- 4 cups (950 ml) chicken stock
- 4 ounces (113 g) instant ramen noodles
- 2 ounces (57 g) Korean rice cakes, thawed if frozen
- 2-3 green onions, sliced diagonally
- 1-2 slices American cheese
- Steamed rice, to serve
Method:
- In a bowl, combine the gochugaru, mirin, soy, garlic, sugar, and gochujang. Season with pepper and stir to combine. Set aside.
- In a shallow pot over medium-high heat add the SPAM, sausage, tofu, all the mushrooms, and kimchi. Stir and allow everything to cook for 1-2 minutes.
- Pour the sauce over the ingredients in the pot and stir. Allow to cook for 30 seconds to 1 minute.
- Gently pour the stock into the pot so as not to disturb the other ingredients.
- Half cover the pot with a lid and allow to boil for 8-10 minutes.
- Add the ramen noodles, rice cakes, green onions, and cheese and allow to boil for 2-3 minutes more
- Reduce the heat to low
- Ladle the soup into serving bowls
- Serve alongside steamed rice
All recipes for Zack Kinda Cooks were developed and written by Chef Zachary Resnick