Budae-jjigae

For the broth, put 2000 ml of water, dried anchovies, dried shiitake mushrooms and a sheet of dried kelp into a pot. Cover and simmer over medium-high heat for 25 minutes.

Add the pork belly, cut into pieces, and cook in the same broth for another 10 minutes until the meat is almost done.

Remove the pot from the heat. Take out the anchovies and kelp, cut the mushrooms into pieces, and strain the broth. Set aside 750 ml for the stew, keeping the pork and mushrooms.

In a bowl, mix the garlic, gochujang, gochugaru, soy sauce, sugar and 2 tbsp water into a smooth spicy paste.

In a wide, shallow pot, arrange the cabbage, onion, spring onion, pork and mushrooms; top with kimchi, sliced spam and sausages.

Place the spicy paste in the center, add 750 ml of the hot broth and bring to a boil over high heat. Don't stir for the first 5 minutes, so the ingredients heat through in layers.

Gently stir, reduce the heat to medium and simmer for 10 minutes. Add the ramen noodles and cook for another 4–5 minutes until softened. Add more broth if needed and season with salt to taste.

Serve the budae-jjigae piping hot as soon as the noodles have softened, dividing the meat, sausages, kimchi and noodles among bowls.