Prepare stock:

1. Combine the water, anchovies, mushrooms, and kelp in a large pot. Cover and cook for 25 minutes over medium high heat. Add the pork and cook for another 10 minutes.
2. Remove the pot from the heat. Take out the anchovies, kelp and mushrooms. Slice the mushrooms into bite size pieces.
3. Strain the mixture of the stock and the pork into a large bowl. Put the pork into a small bowl. You will get about 6 cups of stock. Stir in the salt until dissolved.

Make seasoning paste:

1. Combine the seasoning paste ingredients – garlic, hot pepper paste, hot pepper flakes, soy sauce, sugar, and water in a bowl. Mix well.

Arrange the ingredients in a shallow pot (10 to 12 inch):

1. Put the cabbage, onion, green onion, pork, and the mushrooms, on the bottom of the pot.
2. Add the kimchi, and the seasoning paste over top.
3. Add the spam, sausage, rice cake, tofu, baked beans, and cheese.
4. Add the ramyeon and the sweet potato starch noodles.
5. Put radish sprouts on top and add 3 cups of stock.