My Budae Jjigae recipe

My third batch of my unique Budae Jjigae recipe. I'm considering my recipe completed at this point. I may try things in future to perfect the recipe like trying regular soy sauce instead of reduced sodium soy sauce, using more kimchi, trying rice cakes, etc. But I'm ready to call my unique recipe finished!.

Feel free to try my recipe!. As always, please critique my recipe and photos and offer me constructive criticism.

Recipe Influence: Uijeongbu style

Ingredients:
1 can Spam Classic or Spam Less Sodium (12 oz) sliced
1/2 cup of Kimchi
4 Hotdog links sliced into 1/4-inch thin
4oz firm tofu (1/4 block), sliced into 1/4-inch thin (5 slices)
4 green onions sliced
1 slice American cheese
5 cups of no salt added chicken stock
1/4 cup Van Camp’s Baked Beans Original (1/4 cup is 4 Tbs)
3 to 4 oz dried Dangmyeon, Korean glass noodles.
1 oz Enoki mushrooms (Didn’t get these for the third recipe).
1 Nongshim Shin Ramyun packet (4.2 oz)

Sauce:
3 tablespoons Gochugaru
1 tablespoon Gochujang
1 tablespoon minced garlic
1 1/2 teaspoon Doenjang
1 Shin Ramyun seasoning packet
1/2 teaspoon black pepper
2 tablespoons Kikkoman Less Sodium Soy Sauce
1 tablespoon Fish Sauce