Ingredients
3 Tbsp Baked Beans
½ Can Luncheon Meat, Cut into 0.5cm thick
2 Pcs Sausage, Sliced
2 Pcs Bacon, Cut into 2cm
80g Minced Beef (Marinate with 1Tbsp Oyster Sauce and 1 Tsp Sesame Oil)
1 Portion Ramen
3 Tbsp Kimchi
1 Leek, Sliced
½ Cup Rice Cake
½ Box Toufu
1 Pcs Cheese
300ml Chicken Stock
300ml Water
Paste For Stew
3 Tbsp Korean Chili Powder
1 Tbsp Sugar
1 Tbsp Minced Garlic
1 Tbsp Soya Sauce
½ Tbsp Chicken Concentrate Sauce
1 Tbsp Water
Garnish
Spring Onion
Method
- Marinate minced beef with oyster sauce and sesame oil for about 30mins. Make into small meatball and set aside
- Mix the paste for the stew in a bow. Mix well, set aside
- Assemble all ingredients on a deep pan or pot for stew except for ramen and cheese
- Pour each parts of chicken stock and water into the pot and let boil.
- Add in the paste for the stew into the boil stew, mix well and cook for another 2-3mins. Add in the ramen and cook till al dente, top with cheese. Garnish with spring onion and serve hot.
Tips:
- Substitute Korean red pepper powder with 2 Tbsp chili powder or ¾ Tbsp Cayenne Pepper. Use with caution if using cayenne pepper as it is a lot more spicer than Korean red pepper.
