Hearty Spam and Potato Braise (2 Delicious Versions: Soy Sauce & Gochujang)
A Recipe for Making Spam and Potato Braise (Soy Sauce Version / Gochujang Version)
Hello everyone! While planning for a ‘no-spend’ period, I decided to make two kinds of Spam and Potato Braise to save on grocery costs. Both the soy sauce version and the gochujang version were incredibly delicious! >3 This recipe is easy and perfect for a filling side dish.
Spam and Potato Braise- 2 cans (200g each) Spam
- 4 medium potatoes
- 1/2 medium onion
- 1 Korean chili pepper (optional)
- 1/2 Tbsp salt (for boiling potatoes)
- 1.5 liters water (for boiling potatoes)
- 180ml water (for braising liquid)
- 1 Tbsp oyster sauce
- 6 Tbsp soy sauce
- 4 Tbsp cooking oil (for sautéing potatoes)
- 5 Tbsp corn syrup (or other liquid sweetener)
- 4 Tbsp corn syrup or sugar (for gochujang version, if substituting)
- 1 Tbsp gochujang (Korean red chili paste, for gochujang version)
Cooking Instructions
Step 1
First, wash the potatoes thoroughly and prepare them. For a texture that’s easy for everyone to enjoy, or for a classic braised look, cut them into cubes about 2cm in size. You can also cut them into your preferred shapes.
Step 2
Slice the onion into pieces similar in size to the potatoes, or slightly smaller. This helps the braising sauce to penetrate well, making it even more delicious.
Step 3
Take the Spam out of its can and cut it into bite-sized pieces, ideally similar in size to the potatoes.
Step 4
This step is optional, but blanching the Spam in hot water can help remove its canned smell, excess oil, and additives. Place the cut Spam in boiling water for about 1-2 minutes, then drain. This step enhances the flavor.
Step 5
Now, let’s start preparing to cook the potatoes. Pour 1.5 liters of water into a pot and add 1/2 Tbsp of salt to season the water. Once the water comes to a boil, proceed to the next step.
Step 6
When the water is boiling, add the cubed potatoes and parboil them for about 3 minutes. Parboiling prevents the potatoes from becoming too mushy during the braising process and helps them absorb the sauce better. Drain the parboiled potatoes immediately and set them aside.
Step 7
Heat 4 Tbsp of cooking oil in a wok or a wide pan. Add the drained potatoes and sauté them until they begin to turn golden brown. It’s helpful to think of roughly 1 Tbsp of oil per potato. Be cautious as water from the potatoes can cause oil splattering; cover the pan briefly if needed while sautéing.
Step 8
The starch from the potatoes might cause them to stick to the bottom of the pan, so stir them frequently with chopsticks or a spatula to prevent sticking. Once the potatoes are nicely browned, add the sliced Spam and continue to sauté.
Step 9
Add the sliced onions as well and stir-fry everything together until the ingredients are well combined. Maintain medium heat, or medium-low heat if you’re not confident with heat control, stirring continuously to prevent burning.
Step 10
Now, let’s add the base for the braising sauce. Pour 6 Tbsp of soy sauce around the edges of the pan. This allows the soy sauce to lightly caramelize, enhancing its flavor.
Step 11
Add 180ml of water (about 1 cup). This will form the liquid base for the braise, allowing the flavors to meld as it simmers.
Step 12
Add 5 Tbsp of corn syrup for sweetness. If you’re using sugar, about 4 Tbsp (1 Tbsp per potato) would be suitable. However, corn syrup or rice syrup is generally preferred for braised dishes as it provides a nice glaze and a mellow sweetness.
Step 13
Add 1 Tbsp of oyster sauce for an extra layer of umami. All the seasonings will now meld together to create a delicious soy sauce Spam and potato braise.
Step 14
With all ingredients and seasonings combined, let it simmer over medium-low heat until the sauce thickens and coats the ingredients beautifully. This completes the soy sauce Spam and potato braise – a perfect side dish for rice!
Step 15
After braising the soy sauce version, set aside about half of the mixture. We will now use the remaining half to create the gochujang version.
Step 16
Turn off the heat momentarily. In the remaining braise, create a small space and add a small amount of water (about 1-2 Tbsp) along with 1 Tbsp of gochujang. Stir well until the gochujang is fully dissolved and smooth. This ensures the sauce mixes evenly.
Step 17
Turn the heat back on to low. Stir-fry the mixture as the gochujang sauce incorporates and thickens, ensuring it coats all the ingredients evenly. This completes the spicy and sweet gochujang Spam and potato braise. So simple, right?
Step 18
Now, both versions of the Spam and Potato Braise are ready! Transfer the cooked dishes to your favorite serving bowls or containers and enjoy. These make for a wonderfully hearty and satisfying meal!
