Irresistible Spam and Jeon Kimchi Stew: A Flavorful Delight
Holiday Leftover Makeover: Delicious Spam and Jeon Kimchi Stew Recipe
Did you make kimchi stew a few days ago and finish every last drop, only to have the kids say it wasn’t quite right? Don’t worry, this recipe is for you! This time, we’re making it with a determined spirit, aiming for that perfect ‘ooh, delicious!’ reaction. When food hits the palate and elicits a lukewarm response, it’s a clear sign a remake is needed. I was determined to get it right this time, and while they still weren’t fans of the jeon (pancake) in the stew, they loved everything else! The conclusion? They truly dislike jeon *in* stew. Even though I’m not a huge fan either, this particular batch turned out exceptionally delicious. Use up your leftover holiday pancakes and jeon to create a crowd-pleasing kimchi stew that everyone will adore. Wishing you a delightful weekend filled with delicious food!
Main Ingredients- 1/3 can Classic Spam (cut into bite-sized pieces)
- 1/2 Mung Bean Jeon (cut into manageable pieces)
- 5 Mushroom Jeon (cut into bite-sized pieces)
- 1 Crab Stick Jeon (cut into bite-sized pieces)
- 6 pieces Tofu (cubed)
- 3 cups well-fermented Kimchi (seeds removed and chopped)
- 4 cups Rice Water (adjust according to kimchi’s saltiness and your preference)
Seasoning & Others- 1 Tbsp Butter
- 2/3 Tbsp Beef Bouillon Powder (adjust to taste for added umami)
- 1 tsp Oyster Sauce (adjust to taste for extra flavor and depth)
- Some Green Onion (chopped for garnish)
- 1 Tbsp Butter
- 2/3 Tbsp Beef Bouillon Powder (adjust to taste for added umami)
- 1 tsp Oyster Sauce (adjust to taste for extra flavor and depth)
- Some Green Onion (chopped for garnish)
Cooking Instructions
Step 1
Melt 1 tablespoon of butter in a deep pot over medium-low heat. Add the chopped kimchi and stir-fry for about 5 minutes until softened and fragrant, ensuring it doesn’t burn. Sautéing until the kimchi becomes tender and its tangy aroma is released is key.
Step 2
Once the kimchi is well stir-fried, pour in 4 cups of rice water and bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for another 5 minutes to further soften the kimchi.
Step 3
Prepare the Spam, mung bean jeon, mushroom jeon, and crab stick jeon by cutting them into bite-sized pieces. Also, cube the tofu.
Step 4
When the kimchi is tender and the rice water is boiling, add the cut Spam and tofu first and let it simmer. Cook for about 5 minutes until the Spam releases its savory flavor and the tofu is cooked through. Then, add all the other prepared jeon (mung bean, mushroom, crab stick) and simmer for another 5 minutes, allowing the flavors to meld together.
Step 5
Now it’s time to season. Add 2/3 tablespoon of beef bouillon powder and 1 teaspoon of oyster sauce to enhance the umami. Taste and adjust seasoning with salt or soy sauce if needed, according to your preference. Simmer briefly to allow all the seasonings to incorporate.
Step 6
Finally, sprinkle generously with chopped green onions for a fresh aroma. Serve this hot and delicious Spam and Jeon Kimchi Stew with a bowl of rice for a hearty and satisfying meal!
