For the stock:
- Dried anchovies (2 tablespoons)
- Shiitake mushrooms (3-4 mushrooms)
- Water (8 cups)
- Nori sheet (4×6 sheet)
- Beef small cubes (1/2 pound)
- Salt (to taste)
For the seasoning paste:
- Garlic (6 cloves; minced)
- Gochujang (2-3 tablespoons)
- Korean red pepper flakes (2 tablespoons)
- Soy sauce (1 teaspoon)
- Water (2 tablespoons)
- Glass noodles (2 ounces)
- Instant ramen noodles (1 pack)
- SPAM (1 can; thinly sliced)
- Napa cabbage (2 cups)
- Bok choy (4-5; cut the base and clean it well)
- Kimchi (1/2 cup; chopped)
- Rice cakes (15-20)
- Crab sticks (10)
In a large pot add the water, mushrooms, nori sheet and the beef in a large pot. In a tea strainer put the anchovies and put it into the water. Cover and cook for 25 minutes over medium high heat.
Remove the pot from the heat. Take out the anchovies, and mushrooms. Slice the mushrooms into bite size pieces.
Strain the mixture of the stock and the beef into a large bowl. Put the beef into a small bowl. Stir in the salt until dissolved.
In a bowl, combine the ingredients for the paste and mix it well.
Put the cabbage, bok choy, and the mushrooms, on the bottom of the pot. Add the kimchi, and the seasoning paste over top. Place the spam, rice cakes, and crab sticks. You can choose a variety of ingredients to be added to the stew like smoked sausage, tofu, canned beans, green beans, shrimps, lotus roots, enogi mushrooms etc.
Add the ramen noodles and the glass noodles. Add stock to cover 3/4 of the pan.
Place the pan on medium heat and cook for 10 minutes and occasionally turn the ingredients around with the tongs to cook evenly. Serve it when the ramen noodles and the glass noodles is cooked. Add more stock if necessary.