Korean Kam Stew

Korean Kam Stew
  • Prep Time: 10
  • Total Time: 20
  • Servings: 4-6

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About this Recipe



1 (85 g) Package Ramen instant noodle soup
2-3 tbsp (30-45 mL) Gochujang (Korean chili paste)
1 (340 g) Can Maple Leaf® Kam® Luncheon Meat, sliced ½# (1 cm) thick
4 Maple Leaf® Top Dogs® Original Wieners, sliced on the bias into 1” (2.5 cm) pieces
4 Large leaves Napa cabbage, sliced
1 Green onion, cut into 1” (2.5 cm) pieces
Sliced garlic
Sliced mushrooms
Cooked kimchi
Dduk (Korean rice cakes)
Thinly sliced onion


PLACE the spice packet from the Ramen noodle soup and the gochujang in a medium pot over medium heat.

ARRANGE the luncheon meat along with the wieners in the same pot. Add the noodles, cabbage and green onions. Pour 4 cup (1 L) of water over top and simmer for 5-6 minutes. Divide the stew between 4-6 bowls and garnish with your favourite toppings. Add additional cochujang for a spicier flavour.


Serve with cooked white rice.
Gochujang can be found at your local Asian market.

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