Instructions

1. 1

   Slice the luncheon meat, sausages, tofu, and onion; diagonally slice the green onion.

2. 2

   Layer kimchi and onion in a pot, add gochujang and chili flakes, and stir-fry on low heat for 2 minutes.

3. 3

   Pour in anchovy stock; once simmering, arrange luncheon meat, sausages, and tofu around the pot.

4. 4

   Simmer over medium heat for 8 minutes, then add baked beans and green onion and cook 3 more minutes.

5. 5

   Taste and adjust seasoning with 1–2 tbsp kimchi juice for saltiness and tang.

6. 6

   Add the noodle block at the end and boil 2–3 minutes until tender, then serve immediately.

Tips

Nutrition (per serving)