Coordination Mia Chenyze Photography Jasper Yu Art Direction & Styling Nikki Ho

Serves 4

For the soup base:
5 dried anchovies*
3 pieces dried kelp*
1 litre water

For the seasoning paste:
1 tsp gochujang* (Korean fermented soya bean paste)
1 tsp minced garlic
2 tsp Korean chilli powder*
A pinch of black pepper
A pinch of salt
1 tsp Korean plum extract*
3 tsp light soya sauce
1 can luncheon meat (340g), sliced and quartered
1 packet chicken franks (340g), sliced
150g kimchi*
150g tofu, sliced and quartered
2 stalks spring onions, cut into 5cm pieces
2 tbsp baked beans (optional)
2 packets Korean ramen noodles

*Available at Korean grocery stores like Lotte (including 67 Tanjong Pagar Road, tel: 6222-1646). Visit for a list of outlets.

1 In a large pot, bring the dried anchovies, kelp and water to the boil over medium heat. Let it cook for 8min, until the liquid turns pale yellow. Strain the liquid and set aside.
2 In a small bowl, mix the seasoning ingredients together to form a paste. Set aside.
3 In a wide pot, arrange the remaining ingredients, except the ramen, evenly around the pot.
4 Pour the soup into the pot, and stir in the seasoning paste. Bring the soup to the boil over medium heat for about 5min.
5 Add the ramen. When the noodles are cooked, the stew is ready to be served.

This article was originally published in Simply Her January 2016.