Korean Army Base Stew (Budae Jjigae)

Combine 6 tbsp gochugaru, 3 tbsp soy sauce, 2 tbsp fish sauce, 2 tbsp rice wine, 1 tbsp sugar, 1 tsp salt, 1 tsp doenjang, 0.5 tsp black pepper, 0.25 cup water, and 2 tbsp chopped garlic in a mixing bowl. Whisk thoroughly until smooth and thick.

Slice 6 oz spam into 1/4-inch thick slices. Slice 6 oz hot dogs diagonally into 1/4-inch thick slices. Slice 4 oz firm tofu into rectangular pieces. Thinly slice 5 green onions on a bias.

Place 1 cup kimchi at the bottom center of a wide shallow pot. Arrange 2 oz soaked rice cakes, 6 oz sliced spam, 6 oz sliced hot dogs, and 4 oz sliced tofu neatly around the perimeter. Pinch and break 5 oz raw breakfast sausage into small bite-sized pieces and scatter across the ingredients. Add sliced green onions, 2 tbsp baked beans, 4 oz soaked glass noodles in the center, 1 oz enoki mushrooms, half of the prepared sauce paste, and 5 cups stock. Top with 1 slice American cheese.

Place the assembled pot on high heat and bring to a rapid boil. Allow it to boil hard for about 5 minutes until vigorous steam rises and sauce begins dissolving. Stir gently with a spoon to dissolve the sauce paste evenly into the broth. Add 1 piece instant ramen noodle block into the boiling soup. Reduce heat to medium and simmer until noodles are tender and meat is cooked.