In a large pot, combine the water, dried shiitake mushrooms, anchovies, kombu, and kosher salt. Bring this mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 20-30 minutes. This will create a rich base full of umami goodness.

While the stock simmers, take another bowl and mix together the minced garlic, Korean chili flakes, gochujang, soy sauce, granulated sugar, and water. Stir until you have a smooth paste. Are you beginning to smell those aromatic notes? This is where the magic starts.

Remove the pot from heat. Discard the anchovies and kombu if desired. Stir in the seasoning paste into the stock, mixing thoroughly to incorporate the flavors. Add the green onions, pork belly, onion, cabbage, Spam, and Polish sausage.

Once everything is added, return the pot to medium heat. Let it simmer, allowing the meat to cook through and the flavors to meld—around 15-20 minutes should do.

Now, it’s time to introduce the rice cakes and fermented kimchi into the pot. These not only add texture but also a delightful tang. Cook for another 5-7 minutes until the rice cakes are soft and chewy.

Toss in the radish sprouts, tofu, baked beans, and instant ramyeon noodles. If you’d like, add the slice of American cheese on top for added creaminess. Cook for an additional 3-5 minutes, and you'll see the cheese melt into the stew.

Ladle your Budae Jjigae into bowls and serve hot, topped with more green onions if you like. A side of steamed rice and kimchi will complete the meal.