Solyanka Budae-jjigae with Kimchi and Ramyeon (Russian × Korean)

Method

1. Mix the gochujang, gochugaru, minced garlic, soy sauce and tomato paste with a splash of water to make the sauce. Slice the onion, cut the kimchi into bite-size pieces, slice the pickles into rounds, cut the ham into 1 cm thick slices, and slice the smoked sausage and frankfurters on the diagonal.

   Add in this stepGochujang (Korean chilli paste) 1½ tbspGochugaru (Korean chilli flakes) 1 tspGarlic cloves, minced 2Soy sauce 1½ tspTomato paste 1 tbsp

2. Arrange the onion, kimchi, pickles, ham, smoked sausage and frankfurters in neat bunches around a wide, shallow 22 cm pot, and spoon the sauce into the centre. Arranging rather than stirring is the budae-jjigae way: each ingredient keeps its own flavour.

   Add in this stepOnion ½Well-fermented cabbage kimchi 120 gBrined dill pickles 1Cooked ham or luncheon meat 90 gSmoked sausage 90 gFrankfurters 1

3. Pour the stock and pickle brine down the side of the pot so the arrangement stays in place. Bring to the boil over high heat, about 5 min.

   Add in this stepChicken stock 550 mlPickle brine 30 ml

   high heat

4. Turn down to medium heat and simmer for 5 min, spooning the broth over the sauce until it has dissolved into a red, sour-spicy soup.

   medium heat

5. Push the noodle blocks into the middle and cook for 3 min on medium heat, lifting and turning them with chopsticks so they loosen evenly. Lay the cheese slices on top in the last minute and let them melt into the soup.

   Add in this stepInstant ramyeon noodle blocks (without the seasoning packet) 1Processed cheese slices 1

   medium heat

6. Scatter with sliced spring onions and dill and bring the pot to the table. Eat straight away, before the noodles go soft.

   Add in this stepSpring onions 1Fresh dill, chopped 2 tsp