Army base stew (Budae-jjigae: 부대찌개)

English name: Army Base Stew
Other English name(s): Army Stew
Korean name: 부대찌개
Romanized: Budae-jjigae
Also Romanized as: budae jjigae, budae-chigae
Other Korean name(s): 존슨탕 (Jonseun-tang)

Ingredients (Serves 4)

For the stock:

2 dried shiitake mushrooms
8 large dried anchovies, heads and guts removed, in a soup strainer or tightly wrapped in a cheesecloth
Dried kelp (a 5 x 6 inch sheet)
8 cups water
1 teaspoon salt

For the seasoning paste:

6 garlic cloves, minced
1 tablespoon hot pepper paste
2 tablespoons hot pepper flakes
1 teaspoon soy sauce
1 teaspoon sugar
2 tablespoons water

For stew:

½ pound pork belly (or pork shoulder), cut into bite size pieces
2 ounces of sweet potato starch noodles, soaked in water for 30 minutes and drained
1 cup worth cabbage, cut into bite size pieces
½ of a medium onion, sliced
2 green onions, cut into 1 inch pieces
½ cup fermented kimchi, chopped
4 ounces of Polish sausage, sliced
4 ounces of spam, sliced thinly
½ of packaged instant ramyeon
1 cup worth radish sprouts (or spinach, watercress, arugula)
½ cup worth tofu, sliced (Optional)
¼ cup canned baked beans (Optional)
12-16 sliced rice cakes (Optional)
1 slice of American cheese (Optional)