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44Ingredients
80Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 6 1/2 cups stock (Anchovy)
- 1/4 cup gochugaru
- 5 garlic cloves (minced)
- 1/4 cup mirin
- 3 Tbsp. soy sauce
- 2 Tbsp. sugar
- 1/2 can spam (cut into large dice)
- 1/2 cup onions (thinly sliced)
- kosher salt
- black pepper
- 1 pkg. noodle soup (Shin Ramyun, or other instant noodle, noodles only)
- 2 slices American cheese
- 1 scallion (sliced, for garnish, optional)
- 2 beef hot dogs (thinly sliced)
- 3/4 cup rice cakes (frozen, cut diagonally)
- 1 cup kimchi (medium-dice extra-fermented Napa Cabbage)
- 8 oz. soft tofu (sliced 1/2-inch thick)
- 1 cup bean sprouts
- 1 cup enoki mushrooms
- 3 strips thick-cut bacon (smoked, cut into small dice)
- 1 qt. water
- 25 anchovies (dried)
- 1/4 cup daikon (roughly chopped)
- 1 bunch scallions (trimmed and cut into thirds)
- 2 kombu (2-x-2-inch squares of, aka dashima)
- 2 jalapeño peppers (or Anaheim chilies, halved lengthwise)
- 12 cups water
- 1 cup coarse sea salt
- 1 napa cabbage (large, 2 to 3 pounds)
- 2 Tbsp. sweet rice flour
- 1 cup water
- 1 small onion (roughly chopped)
- 1/2 cup Asian pear (roughly chopped, peeled)
- 2 inches ginger (knob of, roughly chopped)
- 6 garlic cloves (minced)
- 4 red chili peppers (Korean, trimmed and cut in half)
- 1/4 cup water
- 1/2 cup salted fermented shrimp
- 1/4 cup sugar
- 1/2 cup rice flour (paste)
- 1 cup gochugaru (coarsely ground)
- 1 bunch scallions (green parts only, thinly sliced)
- 1 cup carrot (grated)
- 1/2 cup daikon radish (peeled and grated)
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