Classic Korean Army Stew with Spam and Sausage

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Born from post-war Korean ingenuity when surplus American processed meats met local kimchi and gochujang, this bubbling one-pot stew is a beloved Korean pub classic. Loaded with Spam, sausages, ramen, and melted cheese over a fiery kimchi broth, it is meant to be served piping hot at the table straight from the pot.

Nutrition Facts

Per serving (estimated)

• 685 kcalCalories
• 38 gFat
• 14 gSaturated Fat
• 48 gCarbs
• 4 gFiber
• 9 gSugar
• 32 gProtein
• 1860 mgSodium
• 720 mgPotassium
• 220 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the spicy broth base

• 2 tablespoons gochugaru (Korean red pepper flakes)
• 2 tablespoons gochujang (Korean red pepper paste)
• 1 tablespoon soy sauce
• 1 tablespoon minced garlic
• 4 cups anchovy stock or water

For the proteins

• 1 can (12 oz) Spam, sliced 1/4 inch thick
• 4 beef hot dogs or Polish sausages, sliced on the bias
• 6 oz pork belly or thick-cut bacon, sliced into bite-size pieces
• 1 can (15 oz) baked beans in tomato sauce, undrained

For the vegetables and add-ins

• 1 cup napa cabbage kimchi, roughly chopped
• 1 medium yellow onion, sliced thin
• 4 oz enoki mushrooms, trimmed and separated
• 1 block (14 oz) firm tofu, cut into 1-inch cubes

For finishing

• 2 packs instant ramen noodles, seasoning packets discarded
• 4 slices American or mozzarella cheese
• 2 cups sliced Korean rice cakes (optional)
• 2 green onions, thinly sliced

Directions

1. In a small bowl whisk the gochugaru, gochujang, soy sauce, garlic, and 1/4 cup of the stock into a smooth, lump-free paste and set aside.
2. Heat a large shallow pot or Korean earthenware ttukbaegi over medium-high heat. Add the pork belly and cook for 3 minutes until the fat renders and edges turn lightly crisp.
3. Add the Spam and hot dog slices and sear for 2 minutes more, stirring gently so each piece gets a golden crust.
4. Stir in the kimchi and onion and cook for 2 minutes until slightly softened. Pour in the remaining 3 3/4 cups stock, add the gochujang paste, and stir until fully dissolved. Bring to a rolling boil.
5. Add the baked beans and rice cakes (if using), then neatly arrange the tofu cubes, enoki mushrooms, and ramen noodle blocks on top in separate sections. Reduce heat to medium and simmer for 6 to 8 minutes until the noodles are just tender.
6. Lay the cheese slices over the surface, cover, and let melt for 1 minute. Scatter green onions over the top and bring the bubbling pot straight to the table for sharing.

Cook’s Notes

• For a deeper broth, simmer 5 dried anchovies and a 3-inch piece of kombu in 4 cups water for 15 minutes, then strain before using.
• Adjust the heat to taste: add another tablespoon of gochugaru for extra fire, or stir in 1 teaspoon sugar to balance the spice.
• Serve with steamed short-grain rice and quick banchan like danmuji (pickled yellow radish) to cut through the richness.
• Substitute sliced bacon, breakfast sausage, or leftover brisket for any of the cured meats based on what you have on hand.
• The cheese is optional but classic; it mellows the spice and adds a creamy finish inspired by post-war American comfort foods.

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