Spicy, punishingly salty, and viscerally disconcerting, boodae chigae tastes like Campbell’s alphabet soup, Top Ramen, and Van Camp’s pork and beans on a drunken bender through Korea-town. Which makes sense, since the “army stew”—bobbing with Spam, tofu, duk rice cakes, and more—popped up around Seoul after the Korean War, as home cooks incorporated canned US Army rations into their kimchi and hot pepper paste hot pots. Served on a tabletop burner, the orange soup reduces to a rich, homey, ramen slurry by the time three or four eaters finish up a few big bottles of Hite, each ladleful unearthing another treasure trove of weird. If that's all a bit too weird, order a platter of meltingly rich steamed bosaam pork, ready to tuck into napa cabbage wraps drizzled with salty fermented bean sauce ($25.95). Bonus: the cheery, K-pop soundtracked spot’s late-night menu hides an odyssey of solid bites ($4.99–8.99) until midnight Friday–Saturday.