Budae Jjigae | Toffee bits

Ingredients

• 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