Nostalgic Army Spam & Sausage Stew (Haem-So-Jji)
Taste of the Military! Spam & Sausage Stew (Haem-So-Jji) Recipe
I started cooking this dish because I missed the taste of the stew I ate at the mess hall during my basic military training at the 39th Division Recruit Training Center. Let’s begin the recipe for this military delicacy, Haem-So-Jji! This recipe will bring back the warmth and heartiness of those days.
Main Ingredients- Pork 300g (Shoulder or leg recommended)
- Well-fermented Kimchi 200g
- Spam or Luncheon Meat 200g
- Vienna Sausages or Frankfurters 200g
- Fresh Bean Sprouts 150g
- Soft Tofu 1 block (approx. 300g)
- Dried Glass Noodles 1 handful (approx. 30g, soak in cold water for 30 mins)
- Green Onion 1 stalk
- Cooking Oil 2 Tbsp
Seasoning- Gochugaru (Korean Chili Powder) 1 Tbsp (1.5 Tbsp for spicier)
- Gochujang (Korean Chili Paste) 1 Tbsp (A little doenjang mixed in is also good)
- Minced Garlic 1.5 Tbsp
- Soy Sauce 2 Tbsp (A little soup soy sauce for deeper flavor)
- Black Pepper 2 tsp (Freshly ground pepper enhances aroma)
- Beef Dashida (or similar beef bouillon) 1 Tbsp (Optional, or use anchovy Dashida)
- Gochugaru (Korean Chili Powder) 1 Tbsp (1.5 Tbsp for spicier)
- Gochujang (Korean Chili Paste) 1 Tbsp (A little doenjang mixed in is also good)
- Minced Garlic 1.5 Tbsp
- Soy Sauce 2 Tbsp (A little soup soy sauce for deeper flavor)
- Black Pepper 2 tsp (Freshly ground pepper enhances aroma)
- Beef Dashida (or similar beef bouillon) 1 Tbsp (Optional, or use anchovy Dashida)
Cooking Instructions
Step 1
First, prepare all the ingredients by slicing them into bite-sized pieces suitable for the stew. Slice the pork into manageable pieces, and the ham and sausages diagonally or into half-moon shapes. Chop the kimchi finely to help release its flavors into the broth. Cut the tofu into large cubes and slice the green onion diagonally. Heat 2 tablespoons of cooking oil generously in a pot.
Step 2
Once the oil is hot, add 1.5 tablespoons of minced garlic and 2 teaspoons of black pepper and sauté briefly until fragrant. Then, add the sliced pork and stir-fry. Adding 2 tablespoons of soy sauce at this stage will season the pork nicely. Stir-fry until the pork is about 80% cooked and lightly browned on the surface.
Step 3
When the pork is almost cooked through, add the chopped kimchi and stir-fry it together with the pork. Sauté for about 2-3 minutes until the flavors of the kimchi and pork meld together.
Step 4
Add 1 tablespoon of gochujang to the sautéed kimchi and pork mixture and mix well. Stir-fry for another minute, as if making kimchi stir-fry, allowing the seasoning to coat the ingredients evenly. This will add a deeper flavor to the stew broth.
Step 5
Now, pour in the water to form the base of the stew. Add about 1 liter of water (approximately 5 cups) – enough to cover the ingredients. Bring it to a boil over high heat.
Step 6
Once the water begins to boil, add all the prepared ham and sausages. The savory flavors released from the ham and sausages will make the stew broth even more delicious.
Step 7
Add 1 tablespoon of gochugaru (Korean chili powder) for a spicy kick and vibrant color. Let it boil vigorously for a bit to allow all the ingredients to meld together. Taste and adjust seasoning if necessary with salt or soup soy sauce.
Step 8
While the stew is boiling, add the bean sprouts for a refreshing crunch. Avoid overcooking the bean sprouts; simmer for about 5 minutes to maintain their crispiness.
Step 9
Add the large cubes of soft tofu roughly halfway through the cooking process. Gently place the tofu in the stew to prevent it from breaking apart. Let it simmer for about 5 more minutes to cook through.
Step 10
Finally, add the sliced green onions for a fresh aroma and subtle sweetness. Typically, green onions are added just before turning off the heat to preserve their fragrance, but adding them a bit earlier is also fine if you prefer their flavor to infuse more into the broth.
Step 11
The stew is almost ready. Add the soaked glass noodles last and reduce the heat to low. Let it simmer gently for about 5 minutes, allowing the glass noodles to cook until tender and translucent without becoming mushy. They are done when they turn from opaque to transparent.
Step 12
Your warm and spicy Spam and Sausage Stew is complete! Enjoy it while it’s hot. It’s a perfect, hearty meal served with a bowl of rice.
