Korean army base stew is a Korean dish that originated during the Korean War in the 1950s. It is a type of spicy soup or stew made with a variety of ingredients, including kimchi, sliced sausages, instant noodles, and other pantry staples that were commonly found in military bases at the time.

(Serves 4)

For the stock:

2 dried shiitake mushrooms

30g Dried kelp

50g Raddish

500ml water

1 tsp salt

For the sauce:

6 garlic cloves, minced

½  cup Korean hot pepper paste

2 tbsp Korean hot pepper flakes

1 tbsp soy sauce

1 tbsp sugar

¼ cup water

For stew:

225g Pork belly slice

100g sweet potato starch noodles, soaked in water for 30 minutes and drained

1 cup cabbage, cut into pieces

1 onion, sliced

2 green onions, cut into pieces

1½ cup fermented kimchi, chopped

200g spam, sliced thinly

1 pack instant noodle

½ cup tofu, sliced

1 cup rice cakes

3 slices of cheese

Prepare stock:

Combine the water the ingredients in a large pot. Cover and cook for 25 minutes over medium high heat.

Remove the pot from the heat.

Strain the mixture of the stock.

Make the sauce:

Combine the seasoning paste Mix well.

Arrange the ingredients in a shallow pot.

Add garlic, onion, green onion and 100g kimchi. Stir for a minute.

Put all the ingredients into the pot.

Add the kimchi, and the seasoning paste over top.

Add 3 cups of stock.

Cook and serve:

Cook over medium high heat.

When it starts boiling about 10 minutes later, stir and turn the ingredients over to cook evenly.