Hearty and Spicy Army Stew Ramen
Mom’s Homemade Army Stew Ramen with Rich Broth
My daughter and husband absolutely love ramen, but they usually turn up their noses if I try to sneak in some vegetables. They prefer their ramen ‘just as it is.’ However, this Army Stew Ramen, packed with various ingredients and boasting a deep, spicy broth, is so delicious that they devour every last drop without even bothering to ladle it into separate bowls! It’s so good, they eat it straight from the pot before the noodles get soggy. This is a truly irresistible dish that everyone in the family will enjoy.
Main Ingredients- 1 packet Shin Ramyun or Jin Ramyun
- 1/3 can Spam or similar canned ham (approx. 100g)
- 7-8 pieces well-fermented kimchi (approx. 100g)
- 1/4 onion
- 1/2 stalk green onion
- 10-15 pieces tteokguk tteok (rice cake slices for soup), soaked briefly
- 1/2 Korean red chili or green chili pepper (optional)
- 1 slice processed cheese
- 550ml water (approx. 2.75 cups)
Seasoning & Others- 1/2 Tbsp cooking oil
- 1/2 Tbsp gochugaru (Korean chili flakes)
- 1 packet dried vegetable/flavor packet from ramen
- 2/3 packet powder soup base from ramen
- 1/2 Tbsp cooking oil
- 1/2 Tbsp gochugaru (Korean chili flakes)
- 1 packet dried vegetable/flavor packet from ramen
- 2/3 packet powder soup base from ramen
Cooking Instructions
Step 1
First, let’s prepare the key ingredients for our Army Stew Ramen. Finely chop the 7-8 pieces of well-fermented kimchi. Thinly slice the 1/4 onion. Mince the 1/2 green onion stalk and the optional chili pepper. Briefly soak the 10-15 pieces of tteokguk tteok in water until softened. Cut the 1/3 can of Spam into bite-sized pieces.
Step 2
To enhance the flavor, let’s finely break down the canned ham, similar to how Chef Baek Jong-won does in his ‘Ppyeam Ramyun’ recipe. Place the ham in a plastic bag and crush it with the back of a knife or your fist. This will help release more savory flavor into the broth while cooking. Aim for small pieces that still offer a slight chew.
Step 3
Now, let’s start stir-frying. Heat 1/2 tablespoon of cooking oil in a pot over medium-low heat. Add the crushed canned ham and stir-fry until lightly browned and fragrant. The ham will release its own flavorful oil, adding a wonderful richness to the dish.
Step 4
Once the ham is lightly sautéed, add 1/2 tablespoon of gochugaru (Korean chili flakes) and stir-fry over medium heat. Toasting the chili flakes in the oil not only removes any raw taste but also intensifies their vibrant color and spicy aroma. Stir for about 30 seconds until the oil turns a beautiful red.
Step 5
When you see a reddish oil forming from the sautéed ham and chili flakes, carefully pour in 550ml of water. Bring this mixture to a boil over high heat. The water will absorb the delicious flavors released from the ham and chili.
Step 6
Once the broth comes to a rolling boil, add the chopped kimchi. The addition of kimchi will significantly deepen the spicy and savory notes of the army stew. Stir to combine and let it boil again.
Step 7
When the broth returns to a boil, add the sliced onions and the ramen’s dried vegetable/flavor packet. Then, add 2/3 of the ramen’s powder soup base to season the broth. You can adjust the amount to your preference. This is where the foundational flavor of the broth is established.
Step 8
It’s time to add the ramen noodles! Carefully place the ramen packet into the pot and gently separate the noodles with chopsticks so they don’t clump together. When the noodles are about halfway cooked, add the soaked tteokguk tteok. Stir occasionally to prevent the noodles and rice cakes from sticking to each other.
Step 9
As the noodles and rice cakes near completion, place one slice of processed cheese on top of the ramen. As the cheese melts, it will add a creamy, savory dimension that elevates the flavor of the army stew ramen.
Step 10
Once the cheese has completely melted and beautifully blended into the broth, add the sliced green onions and chili pepper. Let it simmer for just a moment longer, and your delicious Army Stew Ramen is ready to be served! Enjoy it piping hot.
