Pantry Clean-Out! Tofu, Potato, and Spam Stew (Jjigae)
A Hearty and Delicious Tofu, Potato, and Spam Jjigae Made with Leftover Ingredients
Try making a satisfying and deeply flavorful jjigae using the tofu, potatoes, and spam you have in your refrigerator. This recipe for a wonderfully savory, sweet, and spicy stew is a true rice-thief!
Main Ingredients- 1 block Firm Tofu
- 2 Potatoes
- 1 can Spam (190g)
- 3 Scallions
- 1/2 Onion
Seasoning Paste Ingredients- 1/2 Tbsp Doenjang (Fermented Soybean Paste)
- 1 Tbsp Gochujang (Red Pepper Paste)
- 5 Tbsp Gochugaru (Red Pepper Flakes)
- 1 Tbsp Minced Garlic
- 2 Tbsp Fish Sauce (or Anchovy Sauce)
- 1 Tbsp Perilla Oil
- 2 Tbsp Soy Sauce
- 4 Tbsp Corn Syrup (or Oligosaccharide)
- 1 tsp Dasida (MSG-based Seasoning – optional)
- Pinch of Black Pepper
- 1 cup Water (200ml)
- 1/2 Tbsp Doenjang (Fermented Soybean Paste)
- 1 Tbsp Gochujang (Red Pepper Paste)
- 5 Tbsp Gochugaru (Red Pepper Flakes)
- 1 Tbsp Minced Garlic
- 2 Tbsp Fish Sauce (or Anchovy Sauce)
- 1 Tbsp Perilla Oil
- 2 Tbsp Soy Sauce
- 4 Tbsp Corn Syrup (or Oligosaccharide)
- 1 tsp Dasida (MSG-based Seasoning – optional)
- Pinch of Black Pepper
- 1 cup Water (200ml)
Cooking Instructions
Step 1
First, prepare all the ingredients for the dish. Wash and drain the vegetables, and cut the tofu into bite-sized pieces.
Step 2
Create a delicious seasoning paste for a rich and deep flavor. In a bowl, combine 1/2 Tbsp doenjang, 1 Tbsp gochujang, 5 Tbsp gochugaru, 1 Tbsp minced garlic, 2 Tbsp fish sauce, 1 Tbsp perilla oil, 2 Tbsp soy sauce, 4 Tbsp corn syrup, 1 tsp Dasida (if you want to add more umami), and a pinch of black pepper. Mix thoroughly until well combined.
Step 3
Peel and wash the potatoes thoroughly. Slice them into round pieces about 0.5cm thick. Layering the potatoes at the bottom of the pot will release their sweetness as they cook and help thicken the stew.
Step 4
Peel and wash the onion. Slice it into strips about 0.5cm thick. The natural sweetness of the onion will enhance the flavor of the jjigae.
Step 5
Open the Spam can and remove the contents. Place the Spam in a plastic bag and mash it with your hands. This prevents the Spam from clumping together and allows it to dissolve more smoothly into the stew, making it even tastier.
Step 6
Arrange the sliced onions evenly over the potatoes in the pot, then place the mashed Spam on top of the onions.
Step 7
Cut the tofu into pieces about 1.5cm to 2cm thick. Avoid cutting it too thin, as it might crumble when cooked.
Step 8
Add the cut tofu pieces attractively on top of the other ingredients. The tofu will absorb the stew’s liquid, adding a soft texture to the dish.
Step 9
Wash the scallions thoroughly and cut them into large pieces, about 3-4cm long. The fresh aroma of the scallions will enrich the jjigae’s taste.
Step 10
Place the large pieces of scallions attractively on top of the tofu and Spam. Adding them towards the end of cooking will provide a fresh fragrance.
Step 11
Pour the prepared seasoning paste evenly over all the ingredients in the pot. Add 1 cup (200ml) of water so the ingredients are mostly submerged. Now, get ready to bring it to a boil over high heat.
Step 12
Once the stew starts boiling over high heat, reduce the heat to medium. Cover the pot and let it simmer for about 10-15 minutes, or until the ingredients are fully cooked and the sauce has thickened. Stir gently with a ladle occasionally to prevent the seasoning from sticking to the bottom. When the sauce is nicely reduced and the flavors have melded, taste it and adjust seasoning with more soy sauce or salt if needed. Enjoy this delicious stew with a bowl of warm rice!
