Soulful

A classic Korean army stew (Budae Jjigae). A spicy, savory hot pot featuring kimchi, sausages, spam, baked beans, tofu, and ramyeon noodles in a rich broth. Cooked at the table and served hot.

A smaller portion of the classic Korean army stew. Contains spicy broth, kimchi, assorted processed meats, and vegetables. Ideal for a smaller appetite or fewer people.

A fusion hot pot combining Korean army stew with Thai Tom Yum flavors. Features a spicy and sour broth with lemongrass and galangal, served with shrimp and traditional army stew ingredients.

An assortment of fresh vegetables such as cabbage, carrots, and onions. Adds crunch and natural sweetness to the spicy stew broth.

Japanese tube-shaped fish cakes. They have a chewy texture and mild savory flavor, absorbing the soup well when boiled.

Traditional Korean flat fish cakes. Soft and savory, these sheets are a staple ingredient in Korean stews and street food.

Shredded mozzarella cheese. Mild and milky, it melts into the hot stew to create a creamy, stretchy texture.

A block of dried Korean instant noodles. Thick and curly, they have a chewy texture that holds up well in spicy hot pots.

Edible seaweed that rehydrates in the soup. Adds a soft texture and a subtle, fresh oceanic flavor to the broth.

Thinly sliced raw beef. Rich and savory, it cooks quickly in the bubbling broth and adds a meaty depth.

Thinly sliced raw pork. Tender and slightly sweet, it pairs perfectly with the spicy kimchi broth.

Sliced sausages (often frankfurters or wieners). A classic army stew ingredient providing a salty, savory bite.

Square slices of processed cheese (cheddar type). Melted into the soup, they thicken the broth and add a rich, creamy flavor.

Korean rice cakes with a dense, chewy texture similar to mochi but savory. They absorb the spicy sauce well.

Fresh spinach leaves. They wilt quickly in the hot soup, becoming soft and adding a fresh vegetable taste.

Fresh raw shrimp. When cooked in the stew, they add a sweet seafood flavor and firm texture.

Cubes of fish tofu filled with a creamy cheese center. Biting into them releases a burst of melted cheese.

Extra spicy seasoning paste for the stew. Add this to intensify the flavor and heat of the broth.

Enoki mushrooms. Long, thin white mushrooms with a crisp, stringy texture that holds soup well.

King oyster mushrooms, typically sliced. They have a thick, meaty texture and a mild savory flavor.

A fresh raw egg. Crack it into the boiling stew to poach it or mix it in to enrich the broth.