Spam and Soft Tofu Stew (Sundubu Jjigae) – Ryu Soo-young’s Recipe
Learn how to make delicious Spam Sundubu Jjigae with Chef Ryu Soo-young’s special recipe from the show ‘Pyeonstorang’.
A simple and comforting Korean stew made with the popular recipe from ‘Pyeonstorang’! Introducing Spam Sundubu Jjigae.
Stew Ingredients- 1 packet Soft Tofu (approx. 300-400g)
- 1/2 Onion
- 1/3 Korean Zucchini (Aehobak)
- 1 stalk Green Onion
- 1 Korean Hot Pepper (Cheongyang Pepper)
- 1 can Spam (200g)
- Pinch of Black Pepper (approx. 20 twists)
- 1 bunch Enoki Mushrooms
- 1 Egg
Seasoning Paste Ingredients- 1/2 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 3 Tbsp Gochugaru (Korean Chili Flakes)
- 3 Tbsp Soy Sauce (Ganjang)
- 2 Tbsp Oyster Sauce
- 300ml Water
- 1/2 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 3 Tbsp Gochugaru (Korean Chili Flakes)
- 3 Tbsp Soy Sauce (Ganjang)
- 2 Tbsp Oyster Sauce
- 300ml Water
Cooking Instructions
Step 1
First, prepare the Spam. Mash about half of the Spam can (200g) with a knife to help it release its flavor into the stew. Slice the other half into bite-sized pieces for texture. The mashed Spam will add depth to the broth, while the slices will provide a satisfying bite.
Step 2
Next, prepare the vegetables. Finely chop the green onion and Korean hot pepper. Dice the onion and Korean zucchini into bite-sized pieces. Trim the base of the enoki mushrooms and separate them. If you prefer a spicier stew, feel free to adjust the amount of hot pepper.
Step 3
Now, let’s build the flavorful base of the stew. Heat a generous amount of cooking oil in a pot or deep pan over medium-high heat. Add the mashed Spam and stir-fry until it turns golden brown. This process renders the fat from the Spam, adding a rich aroma. Once the Spam is lightly browned, add the chopped green onion, hot pepper, minced garlic (1 Tbsp), and sugar (1/2 Tbsp). Sauté for another minute until fragrant, allowing the flavors to meld with the Spam.
Step 4
Reduce the heat to low. Add the Gochugaru (3 Tbsp) and stir-fry gently for about 2 minutes. Cooking the chili flakes slowly at a lower temperature helps to mellow out any raw bitterness and brings out their deep, savory flavor. Be careful not to burn the Gochugaru.
Step 5
Push the sautéed ingredients to one side of the pot, creating a space in the center.
Step 6
Pour the soy sauce (3 Tbsp) into the cleared space. Let it sizzle and bubble for a few seconds; this caramelization step enhances the soy sauce’s flavor.
Step 7
Gently mix the soy sauce with the sautéed ingredients. Then, add the oyster sauce (2 Tbsp) and stir everything together well. The oyster sauce adds a layer of umami and depth to the stew.
Step 8
Pour in the water (300ml). Add the diced zucchini and onion to the pot. Cover with a lid and bring to a boil over medium heat. Let it simmer until the vegetables are tender. The vegetables will release their natural sweetness into the broth.
Step 9
Once the stew begins to boil vigorously, reduce the heat to medium and let it simmer for about 5 minutes. This allows the flavors of the vegetables and seasonings to fully infuse into the broth.
Step 10
Carefully add the packet of soft tofu. Use a spoon or spatula to gently break the tofu into large, rustic chunks directly in the pot. This preserves its delicate texture.
Step 11
Add the sliced Spam and a pinch of black pepper (about 20 twists). The Spam adds a hearty element, while the pepper helps to cut through richness and add a subtle warmth.
Step 12
Finally, crack the egg directly into the simmering stew. The enoki mushrooms are also added now. Allow the stew to gently simmer for a few more minutes until the egg is cooked to your liking and the mushrooms are tender. The egg yolk will enrich the broth, making it even creamier and more delicious.
Step 13
Once everything is bubbling and well-cooked, your delicious Spam Sundubu Jjigae, inspired by Chef Ryu Soo-young, is ready to be enjoyed! Serve hot with a bowl of steamed rice.
