Hearty and Spicy Baek Jong Won’s Potato Jjigae
Hearty and Spicy Baek Jong Won’s Potato Jjigae
How to Make Baek Jong Won’s Potato Jjigae with Gochujang: A Rich and Spicy Stew with Spam and Kimchi
This Potato Jjigae with Gochujang, inspired by Baek Jong Won, is a staple in our home, just as common as Doenjang Jjigae or Kimchi Jjigae. It’s a wonderfully comforting and flavorful stew that’s perfect for a hearty meal.
Main Ingredients- 2 Potatoes (approx. 221g after peeling)
- 120g Spam (about 1/2 can)
- 100g Kimchi (well-fermented kimchi recommended)
- 118g Korean Zucchini (Hobak)
- 78g Onion
- 28g Green Onion
- 1 Cheongyang Red Pepper (approx. 12g)
Cooking Instructions
Step 1
Let’s start preparing the ingredients for a delicious Potato Jjigae! Peel the potatoes and rinse them under water. Then, slice them into pieces about 5mm thick. Slice the Korean zucchini into 1cm thick rounds, and chop the onion into bite-sized pieces. Set these aside.
Step 2
Kimchi can be adjusted to your preference or omitted if you like. If using, opt for well-fermented kimchi. Slice the green onion into 1cm thick pieces. Trim the stems off the chili peppers, wash them, and slice them into about 5mm thick pieces. Finally, have 1 tablespoon of minced garlic ready.
Step 3
Prepare a pot for cooking the stew. Add the prepared potatoes, zucchini, onion, kimchi, green onion, and minced garlic to the pot. Having all the ingredients ready in the pot makes the next steps much smoother.
Step 4
Remove the Spam from its packaging. Put on disposable gloves and mash the Spam with your hands before adding it to the pot. Mashing it by hand helps create a tender texture. If you prefer not to get your hands messy, you can place the Spam in a plastic bag and mash it into smaller pieces before adding.
Step 5
Now it’s time to add the seasonings that will give the Potato Jjigae its wonderful flavor. First, add 0.5 tablespoon of Gochugaru (chili flakes) for a pleasant spiciness.
Step 6
Next, add 2.5 tablespoons of Jin Ganjang (soy sauce for soup) to enhance the umami. You can adjust the amount of soy sauce to your taste.
Step 7
Add 1 tablespoon of Gochujang (Korean chili paste), which is key to the stew’s rich and spicy flavor. Gochujang provides the deep, savory taste of the stew.
Step 8
Incorporate 0.6 tablespoon of Doenjang (soybean paste) for a nutty, savory depth. Even a small amount of Doenjang adds significant flavor, so aim for this ratio.
Step 9
Pour 600ml of water into the pot. Turn the heat to high. Using a spoon, stir and dissolve the Gochujang and Doenjang to ensure they are evenly mixed with the other ingredients. Once the stew comes to a boil, skim off any foam that rises to the surface with your spoon. This helps achieve a cleaner taste.
Step 10
Once the stew is boiling vigorously, reduce the heat to medium-low. Leave the lid slightly ajar, allowing steam to escape, and let it simmer for about 5 minutes. This allows the flavors from the potatoes and vegetables to meld beautifully, creating a richer and deeper broth.
Step 11
After 5 minutes, select the thickest potato piece from the stew and test it with a toothpick. If the toothpick slides in smoothly, the potatoes are cooked. If it feels tough, continue simmering until the potatoes are tender. Taste the stew and adjust seasoning if needed. If you didn’t add Doenjang, adding an extra 0.5 tablespoon of Jin Ganjang can help balance the flavor.
Step 12
This is the final step! Add the sliced Cheongyang peppers and red peppers you prepared earlier to the pot and give it a gentle stir. Adding the peppers not only enhances the stew’s vibrant color but also adds a fresh, slightly pungent aroma, making it even more delicious.
Step 13
Simmer for another moment after adding the peppers, and your delicious Baek Jong Won’s Potato Jjigae with Gochujang, also known as Spam Jjigae, is complete! Enjoy this hearty stew with a bowl of warm rice.
