Ingredients

• 150 g pork belly
• 200 g sausage
• 200 g ham
• 1/2 cup baked beans
• 150 g tofu
• 60 g silpa (small green onions)
• 1 onion (200 g)
• 60 g carrot
• 60 g enoki mushrooms
• 100 g spaghetti noodles
• 6 cups broth (beef bone broth or anchovy broth)
• a little salt
• 2 tbsp Korean red pepper flakes
• 1 tbsp soup soy sauce
• 1 tbsp gochujang
• 1 tbsp cooking wine
• 1 tbsp sugar
• 1 tbsp minced garlic
• 1 tsp minced ginger
• a little ground black pepper
• 1 cup water

Instructions

1. Mix the gochugaru with the remaining seasoning ingredients to make the sauce.
2. Cut the pork into 3 cm strips and coat it with 1 tbsp of the sauce.
3. Slice the sausage diagonally into 2.5 cm pieces and cut the ham into 4 x 3 x 1 cm pieces.
4. Halve the onion and slice it thinly to about 0.6 cm thick.
5. Cut the silpa into 4 cm lengths and slice the carrot into flat pieces about 4 x 2 x 0.3 cm.
6. Trim the base of the enoki mushrooms and boil the spaghetti noodles until ready.
7. Arrange the pork, sausage, and vegetables in a hot pot, top with the baked beans, and spoon over the seasoning sauce.
8. Pour in the salted broth, bring to a strong boil over high heat, then add the spaghetti noodles and serve.