Hearty & Spicy Baked Beans and Spam Kimchi Stew
Quick and Delicious Kimchi Stew with Baked Beans (Budae Jjigae Style) and Spam!
A quick and satisfying kimchi stew, inspired by the popular Budae Jjigae (Army Stew), loaded with baked beans and savory spam. This recipe transforms simple ingredients into a flavorful, hearty meal that’s perfect for a busy weeknight or even for enjoying outdoors. The combination of spicy kimchi, salty spam, and sweet baked beans creates a uniquely delicious and comforting stew.
Main Ingredients- 1/2 head well-fermented Napa cabbage kimchi, chopped
- 1 can baked beans (drained)
- 1 can Spam (approx. 200g), cut into bite-sized pieces
- 2 Korean chili peppers (cheongyang peppers), thinly sliced
- 1 large green onion (scallion), sliced diagonally
Seasoning & Others- 1 tsp minced garlic
- 1 tsp sugar (adjust to kimchi’s sourness)
- Pinch of salt (to taste)
- Water or anchovy-kelp broth (enough to cover kimchi)
- 1 tsp minced garlic
- 1 tsp sugar (adjust to kimchi’s sourness)
- Pinch of salt (to taste)
- Water or anchovy-kelp broth (enough to cover kimchi)
Cooking Instructions
Step 1
Start by preparing your well-fermented Napa cabbage kimchi (preferably aged kimchi for a richer flavor). Cut the kimchi into bite-sized pieces and place it all into a pot. Aged kimchi will provide a deeper, more complex flavor to your stew.
Step 2
Open the can of baked beans and drain them. Rinse the beans gently under cold running water using a sieve. This step is important to prevent the stew broth from becoming too thick or overly sweet from the canned syrup. Rinsing ensures a cleaner, brighter taste.
Step 3
Cut the can of Spam into bite-sized cubes or pieces that are easy to eat with a spoon. Uniformly sized pieces will cook evenly.
Step 4
Thinly slice the Korean chili peppers to add a pleasant heat. Slice the green onion diagonally. Using both the white and green parts of the green onion will add both flavor and color to the stew.
Step 5
Add enough water or anchovy-kelp broth to the pot of kimchi, just enough to slightly cover the kimchi. Bring the pot to a boil over high heat and let it simmer until the kimchi begins to soften. This initial boiling helps to extract the full flavor from the kimchi.
Step 6
Once the kimchi is boiling well, add the cut Spam, sliced Korean chili peppers, and sliced green onion to the pot. Stir in 1 teaspoon of minced garlic and 1 teaspoon of sugar. The sugar helps to balance the sourness of the kimchi; add a little more if your kimchi is very tart. Let the stew simmer vigorously for about 15-20 minutes over medium heat, allowing the flavors to meld. Taste the broth and add a pinch of salt if needed for seasoning. (Optional: You can add a little red pepper powder for extra spice.)
Step 7
After simmering for approximately 20 minutes, add the rinsed baked beans to the stew. Gently stir them in to avoid breaking them apart. Simmer for an additional 3-5 minutes, just long enough for the beans to heat through. Avoid overcooking, as the beans can become mushy.
Step 8
And there you have it – a delicious Baked Beans and Spam Kimchi Stew! It’s a hearty, satisfying stew that beautifully combines the comforting elements of Budae Jjigae with the classic tang of Kimchi Jjigae. This recipe is especially convenient for camping trips; if you prep and pack the ingredients beforehand, you can easily whip this up for a delicious meal or a delightful accompaniment to drinks. It’s also fantastic spooned over a bowl of hot rice!
