Rose budae jjigae

In a small bowl, combine the heavy cream, milk, gochujang, gochugaru, minced garlic, soy sauce, and sugar to create the rose sauce. Mix thoroughly until smooth.

Arrange the sliced Spam, cocktail sausages, rice cakes for tteokbokki, baked beans, chopped kimchi, sliced onion, green onion, enoki mushrooms, and firm tofu neatly in a wide, shallow pot.

Pour the anchovy broth into the pot, ensuring it covers most of the ingredients.