In a mixing bowl, combine minced garlic, gochugaru, gochujang, soy sauce, mirin, sugar, and black pepper. Whisk these ingredients together until well blended, creating a rich, flavorful sauce. Set this mixture aside as it will bring depth and spice to your Budae Jjigae.

In a large, shallow pot, start layering your ingredients for the Budae Jjigae. Begin with slices of Spam, followed by your choice of sausages, tofu, rice cakes, and chopped onion. Next, sprinkle in the enoki mushrooms and add a generous amount of kimchi to enhance the stew's flavor profile.

Once your ingredients are layered, pour the prepared sauce over them, ensuring an even coating. Carefully pour chicken broth into the pot until it just covers the ingredients. Cover the pot with a lid and heat it over medium-high heat until the broth comes to a gentle boil, which should take about 5–7 minutes.

As the pot reaches a boil, remove the lid and gently stir the stew. Add the ramen noodles, ensuring they’re submerged in the bubbling broth. Place the lid back on and let the noodles cook for about 4–5 minutes until they are tender.

Once the noodles are ready, remove the pot from heat. Open the lid and give the stew a gentle stir to combine all the flavors. Serve the Budae Jjigae hot, garnishing with sliced green onions atop for a fresh pop of color.