Sulguk (Alcohol Stew)

Mix 2 Tbsp. gochujang, 5 tsp. gochugaru, 1 Tbsp. finely chopped garlic, 1 Tbsp. soy sauce, and ½ tsp. freshly ground pepper in a small bowl. Set in the middle of a large high-sided skillet, braising pan, or wide, shallow pot. Arrange 4 oz. thick-cut pork belly, cut into ½" pieces (if using—see next step for soondae instructions), 2 fish cake sheets (about 7x4"), quartered, halved on a diagonal to make 16 triangles, and 3 cups oyster mushrooms, separated into small pieces, around bowl. Place one 4-oz. package instant ramyun noodles, then 4 scallions, sliced into 2" pieces, on top.

Pour in 4 cups beef or chicken bone broth or stock and set over high heat. Bring to a boil and cook, uncovered, adding up to ½ cup water ¼-cupful at a time if liquid is getting low, until noodles are al dente, about 5 minutes. (If using 1 soondae, sliced 1" thick, reduce heat to medium after cooking 3 minutes. Add sausage; cook until noodles are al dente and sausage is warmed through, about 2 minutes.)

Divide sulguk among bowls and serve with steamed rice if desired.