Homemade Army Stew
Good for 2 pax


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


Spring Onion


  1. Marinate minced beef with oyster sauce and sesame oil for about 30mins. Make into small meatball and set aside
  1. Mix the paste for the stew in a bow. Mix well, set aside
  1. Assemble all ingredients on a deep pan or pot for stew except for ramen and cheese
  1. Pour each parts of chicken stock and water into the pot and let boil.
  1. 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.


  1. 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.
Army stewKorean