Baek Jong-won Style Potato Spam Jjigae
Baek Jong-won’s Potato Spam Jjigae: A Rice-Stealing Stew Recipe
Introducing a hearty and delicious potato spam stew that’s perfect even without other side dishes. This ‘rice thief’ stew is incredibly easy to make and will have you finishing a bowl of rice in no time! Follow Baek Jong-won’s recipe, adding plenty of spam and potatoes, to simmer a rich and savory jjigae.
Main Ingredients- 3 Potatoes
- 1 can Spam
- 2 small Onions
- 1 cup chopped Green Onions
- 4 Cheongyang Peppers (spicy chili peppers)
Cooking Instructions
Step 1
First, prepare the potatoes and onions by slicing them into bite-sized pieces, about 1cm thick. You can also thinly slice the potatoes. Finely chop the Cheongyang peppers and green onions. For the Spam, remove it from the can, place it in a plastic bag, seal it, and then crush it with the side of a knife or your hand to break it down into smaller pieces for a softer texture.
Step 2
In a deep pot, place the sliced potatoes at the bottom. Then, add the prepared onions, green onions, Cheongyang peppers, and the crushed Spam on top of the potatoes.
Step 3
Now, let’s make the seasoning that will define the jjigae’s flavor. Add 1 generous tablespoon of gochujang and 1/2 tablespoon of doenjang. Next, add 1 tablespoon of fragrant minced garlic and 2 tablespoons of coarse gochugaru for a spicy kick. (Tip: Using coarse gochugaru will give you a richer flavor and deeper color.)
Step 4
Add 1 tablespoon of sugar to bring sweetness and 4 tablespoons of soy sauce for a savory and balanced taste.
Step 5
Finally, pour in 4 cups of water, enough to cover the ingredients. Stir everything together to combine, then bring it to a boil over high heat. Once it starts boiling vigorously, reduce the heat to low and let it simmer gently until the ingredients are tender and the stew thickens.
Step 6
Simmer until the liquid has reduced by about half, creating a thick, stew-like consistency, and the potatoes are easily mashable with a fork. Taste the jjigae and adjust the seasoning as needed – add a little more soy sauce if it’s too bland, or a splash of water if it’s too salty. Serve hot over steamed rice and enjoy!
