Spam Kimchi Jjigae: Restaurant-Quality Taste at Home!
Deep Umami with Salty Spam! Super Easy Spam Kimchi Jjigae Golden Recipe
Elevate your kimchi stew experience with the rich, savory flavor of Spam! This recipe infuses the classic kimchi jjigae with the delightful umami of Spam, creating a deeply satisfying broth. Instead of regular garlic, we’re using aromatic garlic scapes and spicy Cheongyang chili peppers for a clean, zesty kick. With simple steps, anyone can recreate this restaurant-quality kimchi jjigae at home. It’s a true rice thief!
Main Ingredients- 200g Spam (approx. 1 small can)
- 1 block firm tofu
- 1/4 head well-fermented kimchi (about 300-400g)
- 1 garlic scape (or the white part of a green onion)
- 1 Cheongyang chili pepper (adjust to spice preference)
- 2 Tbsp cooking oil
- 800ml water (or anchovy-kelp broth)
Stew Seasoning- 0.5 Tbsp red pepper flakes
- 3 Tbsp anchovy sauce (or fish sauce/soy sauce)
- Pinch of black pepper (2 shakes)
- 0.5 Tbsp red pepper flakes
- 3 Tbsp anchovy sauce (or fish sauce/soy sauce)
- Pinch of black pepper (2 shakes)
Cooking Instructions
Step 1
First, prepare your ingredients. Dice the tofu into 1.5cm cubes. Cut the Spam into similar-sized pieces. Slice the garlic scapes diagonally about 1cm thick. Finely chop the Cheongyang chili pepper. If your kimchi is in large pieces, chop it into bite-sized pieces, about 2-3cm.
Step 2
Heat the cooking oil in a pot over medium heat. Add the chopped kimchi and sauté for about 3-5 minutes until softened and fragrant. Sautéing the kimchi well is key to developing its deep flavor.
Step 3
Once the kimchi is nicely sautéed, pour in 800ml of water and bring it to a boil. When the water boils, add the Spam and sliced garlic scapes. Let it simmer; the Spam will release its delicious fat, enriching the broth.
Step 4
Now, add the seasoning to enhance the stew’s spicy and deep flavor. Stir in 0.5 Tbsp of red pepper flakes and 3 Tbsp of anchovy sauce. If you don’t have anchovy sauce, fish sauce or soy sauce can be used as substitutes, but anchovy sauce provides the best umami.
Step 5
When the stew is boiling vigorously, add the diced tofu. Let it simmer gently to prevent the tofu from breaking apart. The tofu will absorb the broth’s flavor as it cooks.
Step 6
Once the tofu is semi-cooked, add the chopped Cheongyang chili pepper and simmer for a little longer. The spicy kick from the chili will cut through any richness and add a refreshing note.
Step 7
Finally, add a pinch of black pepper for aroma. Taste the stew and add more salt or anchovy sauce if needed.
Step 8
Reduce the heat to low and let the stew simmer for about 5 more minutes, allowing all the flavors to meld together. This slow simmering is the secret to a deeply flavored jjigae. Serve your delicious Spam Kimchi Jjigae hot with rice!
