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- ✔Nongshim Authentic Korean Instant Noodles - Shin Ramyun 120g€1.45
- ✔Chungjungone Authentic Korean Luncheon Meat 340g€6.50
- ✔Dunam 맛김치 500g - 냉장€7.20
- ✔Chungjungone Authentic Korean Fermented Red Pepper Paste with Glutinous Rice - Sunchang Gochujang 170g€2.79
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농심 신라면 120g
×1 - ↳ Nongshim Shin Ramyun 120g — the essential noodle addition for Army Stew and the most widely used ramyeon in Korea.
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청정원 런천미트 340g
×1 - ↳ Chungjungone Luncheon Meat 340g — the core meat, the canned Korean ham that plays the Spam/luncheon-meat role.
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두남 맛김치 500g - 냉장
×1 - ↳ Doonam Kimchi 500g — the pre-seasoned Korean kimchi that forms the base of the broth.
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(2+1) 청정원 순창 찰고추장 170g
×1 - ↳ Chungjungone Sunchang Gochujang 170g — the sticky Korean red chili paste that gives the seasoning its heat and deep umami.
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1 spring onion
cebolleta -
1/2 onion
cebolla -
1 tbsp minced garlic
ajo picado -
1 slice cheese (optional)
queso en lonchas -
Canned baked beans (optional)
alubias en salsa de tomate -
700ml water
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Pot (24cm+ diameter)
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Ladle
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Scissors
Open the luncheon meat can, slice it 0.5cm thick, then cut into bite-size pieces. Rinse off the jelly (set juices) with water to make it less salty.
Julienne half an onion and slice one spring onion diagonally. Prepare 200g of kimchi with its juice, cutting large pieces into 3cm bits with scissors.
Arrange the kimchi, onion, and luncheon meat neatly around the bottom of a wide pot. Fanning the ingredients out from the edge makes it look great as it cooks.
Place 1.5 tbsp gochujang, 1 tbsp minced garlic, and 1/2 packet of the Shin Ramyun soup powder on top. (The full packet is very salty, so use only half.)
Add 3 tbsp kimchi juice, then pour 700ml water down the side of the pot so the seasoning dissolves slowly into the broth.
Bring to a boil on high heat. Once it's boiling hard (about 7 min), red oil and foam rise to the surface. Taste here — if it's bland, add the remaining soup powder little by little.
With the broth boiling, add the Shin Ramyun noodles. Press them down with a ladle so they're fully submerged.
Lower to medium heat and cook the noodles for 3 minutes. Once they loosen, gently separate them with chopsticks. Do not exceed 3 minutes or they'll go mushy.
Add the spring onion and boil 30 seconds more. If you like, lay 1 slice of cheese on top for a milder, creamier taste (optional).
Turn off the heat and bring the pot to the table. Ladle noodles, ham, and kimchi evenly into bowls and eat while piping hot.
It looks too spicy — can I tone it down?
Use only 1/4 of the soup powder and reduce gochujang to 1 tbsp. Adding a slice of cheese at the end mellows the heat significantly.
How many servings is this?
It serves 2 as standard. To stretch it to 3–4, add 300ml water plus baked beans and onion, and increase the soup powder and gochujang by 1.5x.
How do I store leftovers?
Noodles go soggy, so refrigerate only the broth and solids (up to 2 days) and add fresh noodles when reheating.
Can I substitute the luncheon meat?
You can use supermarket sausages (salchichas) or bacon, but the salty canned-ham flavor is what gives Army Stew its authentic taste.
Do I need special equipment?
A single wide pot (24cm+) is enough. A shallow hot-pot pan is great for cooking at the table.
Is it OK for beginners or kids?
Beginners just toss everything in and boil. For kids, use 1/4 soup powder, skip the gochujang, rinse the kimchi, and add cheese for a mild version.