Pre-soak the Dang Myeonn and rice cakes in separate bowls, with enough cold water to cover. Set aside and let soak for at least 15-20 minutes, while you prep the rest of the ingredients.
Combine all spicy sauce ingredients in small bowl and mix well. Set aside.
On a separate serving platter, arrange the crown daisy and/or spinach (optional), enoki mushrooms (optional), instant noodles, and cheese slices. Bring to the table.
In a large, shallow pot, begin assembly. Slice and shingle Spam.
Add kimchi. The older and stinkier, the better.
Add hot dogs/sausages.*
Add diced tofu. I used soft/silken tofu, but you can use any kind you like.
Drain the Korean rice cakes and sprinkle evenly over everything.
Drain and add the Korean Sweet Potato noodles or Dang Myeon.
Add spicy sauce. Add 4 cups/1 L seafood stock (or chicken stock)** to the pot and using a portable gas burner or electric hot pot, bring to a boil. (If you don’t own either option, see notes below).*** Let everything simmer and bubble away for 10 minutes until the sausage is cooked through and the noodles are clear and pliable. You can use a set of tongs to mix around the spicy sauce into the bubbling stew.
Add the instant noodle and let it simmer for 2 more minutes.
Lower heat and add cheese slices. After 30 seconds, the cheese will melt and everything should be ready to eat. Dig in!
Koreans typically serve this over a portable gas burner or electric hot pot. While it cooks in the middle of the table, guests can help themselves from the communal pot. Add more seafood or chicken stock (up to 4 cups/ 1 L) as needed. Add crown daisy/spinach and enoki mushrooms while it bubbles away, if using. You can also serve with additional instant noodle and cheese slices.Serve with rice. Eat immediately.