Spam and Potato Stew (Jjageuli): Guaranteed Rice Thief! Spicy & Flavorful
Spicy Potato and Spam Stew (Jjageuli) with Gochujang: Baek Jong-won Recipe
Transform a common potato and gochujang stew into an irresistible ‘Spam and Potato Jjageuli’ with Baek Jong-won’s recipe! The savory Spam and tender potatoes create a deeply flavorful dish that will have you devouring bowls of rice. It’s easy and delicious!
Main Ingredients- 3-4 medium potatoes
- 1/2 onion
- 1 green chili or hot pepper
- 200g Spam (or similar canned ham)
- 4-5 sheets dried kelp (for broth)
Seasoning Ingredients- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 1/3 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp sugar
- 2 Tbsp Soy Sauce
- 1 Tbsp Fish Sauce (anchovy or sand lance)
- 1 Tbsp Mirin (rice wine for cooking)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 1/3 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp sugar
- 2 Tbsp Soy Sauce
- 1 Tbsp Fish Sauce (anchovy or sand lance)
- 1 Tbsp Mirin (rice wine for cooking)
Cooking Instructions
Step 1
First, prepare the broth for a delicious stew. Soak 4-5 sheets of dried kelp in 400ml of water for about 10 minutes to extract its flavor. If you don’t have kelp, you can use plain water or rice water. Preparing the broth while working on other ingredients saves time.
Step 2
Gather your main ingredients: 3 potatoes, 1 chili pepper for a spicy kick, half an onion for sweetness and depth, and 200g of Spam for that savory umami. Make sure to wash and prepare all your ingredients.
Step 3
Cut the potatoes into large, bite-sized pieces. Larger chunks hold their shape better during cooking and add a satisfying texture. Slice the onion thinly or dice it roughly, and thinly slice the chili pepper. If you enjoy a spicier dish, consider using a hot pepper (like Cheongyang pepper).
Step 4
To remove excess saltiness and oil from the Spam, it’s best to blanch it briefly. Submerge the whole can in boiling water or place it in hot water (around 80°C or 175°F) for about 5 minutes, flipping it halfway through. This process makes the Spam taste much milder and less greasy.
Step 5
After blanching, place the Spam in a zip-top bag and mash it thoroughly with your hands. Aim for bite-sized pieces that are easy to mix with rice. Mashing it helps release some of its saltiness, contributing to a more balanced flavor.
Step 6
Now, let’s make the seasoning paste that will give the stew its signature flavor. In a bowl, combine 2 Tbsp Gochugaru, 1 Tbsp Gochujang, 1/3 Tbsp Doenjang, 1 Tbsp sugar, 2 Tbsp soy sauce, 1 Tbsp fish sauce, and 1 Tbsp mirin. Mix everything well until fully incorporated. Making the paste in advance allows the flavors to meld beautifully.
Step 7
Pour the kelp-infused water into a pot and add the cut potatoes. Start boiling the potatoes first, allowing them to cook and release their starchy goodness into the broth, forming the base of the stew. Bring to a boil over high heat, then reduce to medium heat and simmer.
Step 8
Once the potatoes are about halfway cooked and the stew is simmering, add the mashed Spam, sliced onion, and the prepared seasoning paste to the pot. Stir everything together gently. It’s important to stir occasionally to prevent the ingredients from sticking to the bottom of the pot.
Step 9
Finally, add the sliced chili pepper and simmer for a few more minutes until the potatoes are tender when pierced with a fork. Stir well from the bottom to ensure nothing sticks. Serve hot over a bowl of rice for a wonderfully satisfying meal!
