Baek Jong-won’s Deongnyeon Jjageuli (Braised Potatoes with Spam): The Ultimate Comfort Food Recipe
How to Make Baek Jong-won’s Delicious Deongnyeon Jjageuli
This is the legendary Baek Jong-won’s Deongnyeon Jjageuli, a dish so good that people who haven’t tried it are rare, and those who have only tried it once are even rarer! It’s incredibly delicious mixed with rice when you have a poor appetite. Get ready for a flavor explosion!
Main Ingredients- 400g Potatoes (about 2-3 medium potatoes)
- 200g Spam (1/2 can)
- 60g Onion (about 1/2 medium onion)
- 1 King Oyster Mushroom
- A small amount of Green Onion
- 2 Cheongyang Peppers (Korean red chilies)
Seasoning Ingredients- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Jin Ganjang (Soy sauce for soup)
- 1 Tbsp Minced Garlic
- 1/3 Tbsp Doenjang (Fermented soybean paste)
- 1 Tbsp Sugar
- 3 cups Water (approx. 600ml)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Jin Ganjang (Soy sauce for soup)
- 1 Tbsp Minced Garlic
- 1/3 Tbsp Doenjang (Fermented soybean paste)
- 1 Tbsp Sugar
- 3 cups Water (approx. 600ml)
Cooking Instructions
Step 1
First, prepare the star of the dish, potatoes, along with Spam for rich flavor, and any leftover mushrooms you have in the fridge. I’m using king oyster mushrooms for this recipe. Make sure to chop all ingredients into bite-sized pieces.
Step 2
Peel the potatoes and cut them into thick slices, about 1.5cm thick. Slice the king oyster mushrooms and onion thickly or dice them. Chop the green onion diagonally and the Cheongyang peppers finely. Lightly blanch the Spam in boiling water to remove any impurities, then dice it or put it in a zip-top bag and mash it; mashing will add even more depth of flavor to the broth.
Step 3
In a wide pot or wok, add the sliced potatoes, mashed Spam, and the sliced king oyster mushrooms and onions. This is where the vegetables’ sweetness and Spam’s savory essence begin to meld together.
Step 4
Now, add all the seasoning ingredients that form the core of this dish’s flavor. Add the gochugaru, gochujang, soy sauce, minced garlic, doenjang, and sugar. It’s even better if you can mix these well with the ingredients and let them marinate for a short while to absorb the flavors.
Step 5
Pour in about 3 cups (approximately 600ml) of water, ensuring the potatoes are well submerged. Start by bringing it to a boil over high heat. Once it starts boiling, reduce the heat to low and let it simmer gently, covered, allowing the flavors to meld. Stir occasionally to prevent sticking to the bottom.
Step 6
Continue to cook until the potatoes are very tender, easily mashed with a fork, and the broth has thickened to a desirable consistency. This is when your delicious Deongnyeon Jjageuli is ready! For an extra burst of freshness and flavor, stir in the chopped green onions and Cheongyang peppers at the very end and simmer for another moment.
