Korean army hotpot by Felin Goh‎

750 ml anchovy & soya bean stock
fish sauce (or salt) to taste
100 grams minced beef marinated with 1 tbsp gochujiang, 1 tsp sesame oil and white pepper
3 hot dogs sliced to smaller sections
1/2 can luncheon meat
1/2 leek sliced to 1 cm length
1/2 onion roughly chopped
100 grams mushrooms
30 grams dangmyeon (sweet potato noodles) soaked in water until softened
100 grams duk guk (korean rice cakes)
1 cup cut kimchi
1 x 200 grams baked beans
1 packet ramyeon (instant noodles)
chilli slices and spring onions
for garnishing

Soup Base (A) (combine in a small bowl)
2 tbsp gochujang (chilli paste)
1/2 tbsp gochugaru (hot chilli pepper powder)
1 tsp sesame oil
1/2 tbsp minced garlic
1 tbsp rice wine optional

In a soup pot, bring anchovy stock to a boil and dissolve (A) in it. Season to taste with fish sauce (or salt) and more gochugaru, if needed. Turn off the stove.

In a shallow casserole, arrange all the ingredients in a platter.
When ready to serve, add prepared soup base to the casserole. Bring the soup to a simmer and gently break the minced beef to smaller pieces with a spatula. Cover with lid and simmer the stew for about 10 minutes to cook all the ingredients.
After 10 minutes, cook one packet of ramyeon (without the seasoning). Garnish with chilli and spring onions.