Korean Army Stew (Budae Jjigae)

In a large bowl, add in mushrooms and cover with boiling water. Let sit for 12 minutes. This soaking liquid will be used as a mushroom stock. Remove the mushroom from the liquid, cut off the stems, slice the caps evenly, and set to the side.

Heat a large pot over medium heat until hot. Sear spam and sausage (separately) for 2-3 minutes per side.  Add oil to the pan if needed.

Reduce heat to medium and add in sliced green onions and sliced button mushrooms. Saute for 1-2 minutes.

Add chopped kimchi in and stir to combine. Saute for another minute.

Add the sauce and stir until combined, another 2 minutes. Add the chicken stock and mushroom stock and stir to combine. Turn heat to medium-high and bring to a boil, then reduce to a simmer.

While simmering, gently add in the ramen noodles. Press down to submerge and cover with a lid and cook 3-4 minutes.

Once noodles are finished cooking, add in the seared spam and sausage, shiitake mushrooms, and two slices of American cheese. Cover and simmer for 2 minutes.

Top with green onions and serve immediately from the pot it was cooked in.