Budae-jjigae (army stew)

Instructions

1. Cut the sausages into diagonal rounds, the ham and Spam into strips, the kimchi into pieces, the onion into wedges, the garlic into thin slivers and the tofu into cubes.
2. In a large wide saucepan or tabletop pot, sauté the garlic and onion in a little oil until translucent.
3. Add the kimchi and cook for 3 minutes so it releases its fragrance.
4. Pour in the stock, then stir in the gochujang, gochugaru, soy sauce and sugar, mixing well to dissolve the paste.
5. Add the sausages, ham, Spam, baked beans and tofu. Bring to a boil, then lower the heat and simmer for 10 minutes.
6. Add the noodles and cook for the time indicated on the packet, adding a little water if the broth reduces too much.
7. Arrange the cheese slices on top, cover briefly so they melt, then sprinkle with sliced spring onions and a drizzle of sesame oil.
8. Serve straight from the pot in the center of the table, with rice on the side, and add the raw egg when serving if you like.