Gamja Jjageuli (Korean Spicy Potato Stew): A Hearty and Flavorful One-Pot Meal
Chef Baek Jong-won’s Recipe! How to Easily Make Gamja Jjageuli
This recipe is based on Chef Baek Jong-won’s original Gamja Jjageuli, but I’ve slightly adjusted the seasonings to make it a bit milder and more flavorful to my taste. I’ve reduced the amount of gochugaru (red pepper flakes) and slightly moderated other seasonings, making it easier to customize the spice level. As it simmers, taste and adjust. If you prefer it spicier, add more gochugaru or Cheongyang chili peppers. If it’s too bland, add more soy sauce or doenjang (soybean paste) to create your perfect jjageuli. This stew is a true rice thief!
Main Ingredients
- 3 medium potatoes
- 1/2 onion
- 1 cup chopped green onion (about 1 stalk)
- 1 can Spam (200g)
- 1 Cheongyang chili pepper (or to taste)
Seasoning Ingredients
- 1/2 Tbsp Doenjang (soybean paste)
- 1 Tbsp Gochujang (red chili paste)
- 1 Tbsp minced garlic
- 2 Tbsp coarse Gochugaru (red pepper flakes)
- 1 Tbsp sugar
- 4 Tbsp Jin Ganjang (soy sauce)
- 4 cups (800ml) water
- 1/2 Tbsp Doenjang (soybean paste)
- 1 Tbsp Gochujang (red chili paste)
- 1 Tbsp minced garlic
- 2 Tbsp coarse Gochugaru (red pepper flakes)
- 1 Tbsp sugar
- 4 Tbsp Jin Ganjang (soy sauce)
- 4 cups (800ml) water
Cooking Instructions
Step 1
First, prepare the main vegetables. Peel the potatoes and slice them into approximately 1cm thick rounds. Avoid slicing them too thin, as they might disintegrate when cooked, or too thick, as they won’t absorb the flavors well. Slice the onion into similar-sized strips. Finely chop the Cheongyang chili pepper and slice the green onion diagonally or chop it. (The original recipe calls for 3 Cheongyang chili peppers, but if you prefer less heat, use just one or remove the seeds.)
Step 2
Get a wide, shallow pot or pan. Arrange the sliced potatoes at the bottom of the pot.
Step 3
Next, evenly spread the sliced onion over the potatoes.
Step 4
Layer the prepared green onions on top of the other vegetables. Arranging them neatly will make the dish look even more appealing.
Step 5
Now, let’s prepare the Spam. Place the entire can of Spam (200g) into a clean disposable plastic bag or zip-top bag.
Step 6
Seal the bag well and then use your hands to mash the Spam inside the bag. Mashing the Spam this way before adding it to the pot helps it break down and absorb the flavors more effectively, enhancing its savory notes.
Step 7
Place the mashed Spam evenly over the layered vegetables in the pot. The rendered fat from the Spam will add richness and depth to the jjageuli.
Step 8
Now, add all the seasoning ingredients to create the jjageuli’s flavor base: 1/2 Tbsp doenjang, 1 Tbsp gochujang, 1 Tbsp minced garlic, 2 Tbsp coarse gochugaru, 1 Tbsp sugar, and 4 Tbsp Jin ganjang. (These are the base amounts; feel free to adjust them to your personal taste.)
Step 9
Pour in 4 cups (800ml) of water. Gamja Jjageuli is a stew where the flavors concentrate as the liquid reduces, so it’s important not to add too much water initially. Turn the heat to medium-high and bring it to a boil.
Step 10
Once the stew starts to boil vigorously, the liquid will gradually reduce. When about half of the liquid has evaporated, taste the stew. If it’s not salty enough, add a little more soy sauce or doenjang. If it’s too salty, add a splash more water to adjust it to your preference.
Step 11
The jjageuli is ready when the liquid has reduced to a thick, almost gravy-like consistency (about half the original amount) and the potatoes are tender and easily mashed with a fork. (Personally, I found reducing the doenjang to 1/3 Tbsp and gochugaru to 1 Tbsp suited my taste better than the original amounts.) Gamja Jjageuli is delicious served over rice, or simply enjoyed as a hearty stew with rice. It’s a wonderfully addictive stew that will have you finishing your rice in no time on days you don’t have much appetite!
