Ryu Soo-young’s Style Spam Sundubu Jjigae: The Secret to a Rich and Spicy Flavor
Spicy and Flavorful Stew at Home: Ryu Soo-young’s Spam Sundubu Jjigae Recipe
Introducing Ryu Soo-young’s style Spam Sundubu Jjigae recipe, where the delicate texture of sundubu (soft tofu) and the savory richness of spam create a harmonious and delightful stew. This dish is a true rice-lover’s dream, making for a hearty and satisfying meal. When you crave a warm, comforting soup on a chilly day, or need a special dish for an occasion, try making this delicious sundubu jjigae with this recipe.
Main Ingredients- 400g Sundubu (soft or silken tofu)
- 1 can Spam (200g)
- 1 Egg yolk
Cooking Instructions
Step 1
First, prepare one can (200g) of Spam. Slice half of it into 5mm thick pieces for serving, and finely mash the other half with a knife. The mashed Spam will add a deep flavor to the stew.
Step 2
Finely chop the green onions and Cheongyang peppers. Peel the onion and cut it into bite-sized pieces, about 1cm in size.
Step 3
Trim the ends of the zucchini and slice it into 1cm thick half-moons or fan shapes. The key here is a tender texture when cooked. Prepare 1 Tbsp of minced garlic.
Step 4
Now, prepare the pot for the stew. Heat the pot over medium heat and add about 3 swirls (approx. 1.5 Tbsp) of olive oil to coat the bottom generously. Using too little oil might cause ingredients to stick.
Step 5
Add the mashed Spam to the pot and stir it frequently over medium heat until it turns a brownish color and releases its oil. This step deepens the Spam’s flavor considerably.
Step 6
To the sautéed Spam, add the chopped Cheongyang peppers, green onions, minced garlic (1 Tbsp), and sugar (0.5 Tbsp). Stir-fry them together. The sugar helps bring out the sweetness of the vegetables and allows the seasoning to coat the ingredients well.
Step 7
Reduce the heat to low, then add 3 Tbsp of gochugaru. (If you prefer less spice, start with 2 Tbsp and adjust accordingly.)
Step 8
When adding gochugaru, it’s important to keep the heat low to prevent burning and to properly extract the chili oil’s flavor. Stir-fry for about 30 seconds to 1 minute on low heat, being careful not to scorch it.
Step 9
Push the sautéed ingredients to one side of the pot. Pour 3 Tbsp of soy sauce into the empty space. Turn the heat to medium and quickly bring the soy sauce to a boil for about 30 seconds until some of the liquid evaporates. (Soy sauce adds a deep umami flavor; regular soy sauce can be used as a substitute if needed. Adjust the seasoning to your preference.)
Step 10
Once the soy sauce has reduced slightly, add 2 Tbsp of oyster sauce and mix it well with the previously sautéed ingredients. Oyster sauce further enhances the umami and depth of flavor.
Step 11
Now, pour in 300-400ml of water into the pot. (Adjust the amount of water based on your preference for soupiness.) Add the sliced zucchini and onions, and stir to combine them with the seasoning.
Step 12
Once the stew comes to a boil, cover the pot with a lid, reduce the heat to medium-low, and simmer for 5 minutes. This allows the vegetables to cook through and the flavors to meld together.
Step 13
While the stew is simmering, prepare the sundubu. Remove the plastic wrap from the sundubu package and cut it in half with a knife or by hand. Alternatively, cut it in half while still in the packaging, then gently press it out into a bowl.
Step 14
After 5 minutes, carefully add the prepared sundubu to the boiling stew. Use a spoon to break the sundubu into large chunks, about 2-3 pieces. Stir gently to avoid breaking it down too much.
Step 15
Add the reserved sliced Spam pieces and 20 rotations (a pinch) of black pepper over the stew as a garnish. Black pepper helps to eliminate any gamey odors and adds flavor.
Step 16
Gently stir everything together, being careful not to break the sundubu, and bring it back to a simmer. Cook for another 1-2 minutes until the stew is bubbling again. This allows the sundubu to absorb the flavors.
Step 17
Finally, taste the stew and adjust the seasoning. Add more soy sauce if it’s too bland, or a little water if it’s too salty, and let it simmer briefly. Once the seasoning is right, turn off the heat. Carefully place the egg yolk in the center of the stew. Garnish with the chopped Cheongyang peppers and green onions. Your Ryu Soo-young style Spam Sundubu Jjigae is now complete! Enjoy it with a hot bowl of rice.
