I didn't make the broth separately. I just put a little bit of seaweed in the water and boiled it. For a more savory taste, it would be good to use anchovy kelp stock or natural seasoning stock.

The reason why I just used plain water was that I was going to put shrimp powder. When it was boiling, I added shrimp powder. If you want to make it without shrimp powder or natural seasoning, you can make broth with anchovies and kelp.

And I cut kimchi into small pieces to make it easy to eat and added kimchi soup.

When it boils up, add tofu and boil it together.

And he put in spam at the end. Because if you put it in from the beginning, the salty smell from the spam ham is huge, so I put it in last. When the ham is cooked, it's done.

Lastly, finish with minced garlic and green onions!!! I didn't add sesame oil or perilla oil. Because oil from spam is enough.

Kimchi stew is also a food that tastes better the more it boils. If you boil it again the next day, you can eat stronger kimchi stew. First, put the amount in the pot and boil it again. You may add pepper depending on the smell of shui.

Spam kimchi stew with tofu and spam is complete. Spam kimchi stew that you can easily cook and eat at home if you have broth. Oh... I didn't season it. There was no need to season it because there was kimchi soup. If you think the seasoning is bland, you can season it with soy sauce or salt.

After eating that pot, put the leftover kimchi stew in the nickel-silver pot and boil it with ramen noodles. I boiled it again, and as expected, the spam tasted salty, so I added extra water.

Spam kimchi stew and ramen noodles with totobap. Put the ramen noodles on the rice first, eat it, give it to you, and put the kimchi and the ingredients on the rice with the soup, and it's the best taste.