Warm 1 tbsp oil in a large pot over medium heat. Add minced garlic, cook 30 seconds, then stir in kimchi until lightly softened, about 2 minutes.

Add 2 tbsp gochujang, 1 tbsp soy sauce, and 3 cups broth or water. Stir until the paste dissolves and broth turns deep red.

Arrange sliced sausages and cubed Spam in the simmering broth. Let them cook for 3–4 minutes until colors brighten and flavors meld.

Gently nestle tofu cubes and cheese slices into stew. Cover and cook 1 minute more until cheese melts into creamy ribbons.

Push ramen bricks into pot, then scatter mushrooms and bean sprouts. Simmer 2 minutes until noodles soften and veggies remain crisp-tender.

Sprinkle chopped green onions and a drizzle of sesame oil. Serve bubbling hot straight from the pot.