It's Worth Getting Sloppy For This Grilled Cheese Taco
Yield: Serves 2 to 4
- 1 dried shiitake mushroom
- 4 large dried anchovies, heads and guts removed, wrapped in cheesecloth
- One 3- × 5-inch sheet dried edible kelp or kombu
- ½ teaspoon sea salt
- 12 ounces SPAM, cut into ½-inch-thick slices
- 1½ cups Napa cabbage kimchee (tongbaechu)
- 8 ounces sliced Korean rice cakes
- 1 white onion, peeled and thinly sliced
- 2 scallions (white and light green parts), thinly sliced
- 5 garlic cloves, peeled and crushed
- 3 hot dogs, thinly sliced
- 8 ounces ground pork
- 3 tablespoons soy sauce
- 2 tablespoons gochujang (Korean fermented chili paste)
- 3 tablespoons medium/fine gochugaru (ground Korean red pepper)
- 3 tablespoons cheongju (Korean rice wine)
- 3 tablespoons canned baked beans
- 1 package ramen noodles, preferably the Korean brand Shin, seasoning packet discarded
- To make the anchovy broth, combine the mushroom, anchovies, kelp, 4 cups water, and the salt in a medium heavy-bottom pot, and bring to a boil. Reduce to a simmer and cook for 30 minutes. Remove from the heat, strain and discard the solids, and set the broth aside.
- Place the SPAM, kimchee, rice cakes, onion, scallions, garlic, hot dogs, and pork in small separate piles in a large shallow pot.
- Add the soy sauce, gochujang, gochugaru, and cheongju to the pot, then slowly pour in the reserved anchovy kelp broth. Add the baked beans and 1½ cups water. Bring the contents to a steady simmer over high heat, stirring occasionally with a wooden spoon.
- Cook for about 10 minutes, then add the ramen noodles. Ladle the broth over the noodles to help them break apart. Continue to cook for 2 or 3 minutes, until the noodles are cooked through but still chewy.