"Budae Jjigae" army stew by Soh Bernice

Personally I like it hot and spicy, so I mixed chili paste and powder in while having ( 1 - 2 table spoon)

Soup base
1500ml chicken broth(I use ready made pack, 1/2 with water)
3 tbsp gochujang (chilli soy paste) adjust to liking
2 tsp gochugaru (chilli powder)
1 tbsp rice wine
1 tsp sesame oil
2 tsp fish sauce
2 cloves of garlic, minced
100g minced beef/pork (mixed with chili paste)
½ tin of Spam, sliced
3 sausages, cut into thirds
Blocked tofu, sliced
½ onion, sliced
1 bunch of spring onions/ or leek chopped
1 pack of golden mushroom
1/2 cup of kimchi(chopped into pieces)
1 slice of cheese
1 packet of Korean instant ramen

Bring chicken stock to boil in a medium soup pot.
Combine gochujang, gochugaru, rice wine, sesame oil, fish sauce and garlic in a small bowl.
Add soup base ingredients to the boiling stock and stir. Turn off the flame and set aside.
Arrange stew ingredients (except cheese and ramen) in a flat bottom claypot or casserole.
Add prepared soup base to the claypot and bring stew to a boil over medium heat.
Reduce heat and simmer covered for 10 minutes.
Add a packet of korean ramen (without the flavourings) to the stew.

*Optional - Add cheese and simmer till cheese melts.(My kid like the soup base with cheese)