Shin Ramyun Budae Jjigae

Cut the tips off 2 cloves of garlic, crush them lightly with the flat of a knife, and peel. Halve them, remove the cores, crush them with your full weight, then mince.

Cut 1 bunch of garlic chives into rough pieces.

Prep the mushrooms. Trim the bases off the shimeji and enoki, and cut the shiitake into bite-sized pieces. Chop the stems and add them as well.

Slice the Spam and sausage diagonally into roughly equal-sized pieces.

Prepare the natto. With the lid closed, pull out just the film, then stir it well before adding the sauce to develop the stickiness. You can also add the included sauce and mustard.

Put sesame oil in a pot and add the minced garlic. Heat the oil over high heat, and once it starts bubbling, lower the heat and slowly draw out the aroma.

Once the garlic turns golden and fragrant, add the kimchi and stir-fry, then add 1 tablespoon of gochujang.

Once it has stir-fried enough, pour in 800ml of water.

Add all of the Shin Ramyun soup base and dried vegetable flakes to the pot, then add the cut vegetables, mushrooms, and meat one after another.

Add the noodles. If they are hard to fit, break them into smaller pieces.

Add the natto, salted squid, and cheese, and finally lay the garlic chives on top of the ingredients.

Once everything is in, cover and simmer for 5 to 10 minutes. Finish with a generous sprinkle of sesame seeds and ichimi togarashi to taste.