Preparation time: 15 minutes

Servings: 4

A stew well filled with kimchi, tofu, luncheon meat, sausages, noodles and mushrooms.

INGREDIENTS

• 3 packs instant ramen
• 1 liter chicken broth
• 340g luncheon meat
• 4 sausages
• 1 firm tofu
• 100g enoki mushrooms
• 10 shiitake mushrooms
• 160g kimchi
• 3 cheddar cheese slices
• 2 spring onions
• 1 Tbsp gochujang

Sauce mix:

• 2 Tbsp gochujang
• 3 garlic cloves
• 1 Tbsp chili flakes
• 1 tsp apple vinegar
• 1 tsp soy sauce
• 1 tsp sugar
• 2 Tbsp water

PREPARATION

Cut the luncheon meat, sausages and tofu into slices. Remove the bottoms of the enoki mushrooms and disentangle them. Cut the shiitake mushrooms into thin strips. Cut the kimchi into coarse pieces, and cut the spring onions and garlic finely. Mix the ingredients for the sauce mix in a bowl.

Bring the chicken broth to a boil and add 1 tablespoon of gochujang while stirring. Put the noodles in the pan, and add the sausages, luncheon meat, tofu, mushrooms, spring onions and kimchi on top. Boil the noodles for 4 minutes.

Turn off the heat, and put the cheese slices on top. Once the cheese has melted, divide the noodles, vegetables and meat over 4 bowls. Serve with the sauce mix.