Hearty and Delicious Spam Kimchi Stew
Hearty and Delicious Spam Kimchi Stew
Simple Recipe for Savory Aged Kimchi and Spam Stew
On chilly mornings and evenings, a warm, comforting stew is just what you need. Introducing a simple Aged Kimchi and Spam Stew that you can easily make at home. The harmony of deep, spicy broth, savory Spam, and crunchy aged kimchi will make you finish a bowl of rice in no time. Check out this detailed recipe that even beginners can follow without fail!
Main Ingredients- 1/2 head of aged kimchi (with plenty of juice)
- 1 can of Spam or luncheon meat (340g)
- 1/2 block of tofu
- 450ml water or anchovy-kelp broth
Cooking Instructions
Step 1
Prepare 450ml of broth or water, which will add depth to your kimchi stew. Using anchovy-kelp broth will provide a richer umami flavor, and rice water is also a good option. If using plain water, adjust the seasoning later with soy sauce or the kimchi itself.
Step 2
Prepare one can (340g) of Spam. Using a large can of Spam and adding the whole thing makes for a satisfying chew and allows the Spam’s flavor to infuse the broth, making it even more delicious. If the quantity feels like too much, you can use half a can.
Step 3
Slice the prepared Spam into bite-sized pieces. Cutting it too small might cause it to break apart while cooking, so slicing it into larger pieces, about 1.5cm thick, retains a better texture and makes it tastier. You can cut them into cubes or half-moons, according to your preference.
Step 4
Add the sliced Spam to a pot and pour in the water to start boiling. Once it begins to boil, impurities or a cloudy foam may rise to the surface from the Spam. Skimming this foam thoroughly will result in a cleaner and clearer broth. After removing the foam, let the Spam simmer for about 5 minutes until it’s partially cooked.
Step 5
Once the Spam is slightly cooked, add the prepared aged kimchi and simmer together. If your aged kimchi is too sour, add 1/2 tablespoon of sugar to balance the sourness. Conversely, if the kimchi is not fermented enough and lacks tanginess, you can add about 1/2 tablespoon of vinegar to enhance the sour flavor. Adjusting the amount of soy sauce based on the kimchi’s saltiness is crucial.
Step 6
Add 2 tablespoons of soy sauce for soup (Gukganjang) to enhance the umami and season the stew. Gukganjang provides a deeper flavor than regular salt, making the kimchi stew even more delicious. Adjust the amount based on the saltiness of your kimchi and your personal taste.
Step 7
Add a generous 1 tablespoon of minced garlic. Garlic helps to remove any gamey smell and adds flavor to the kimchi stew. If you prefer a spicier kick, you can add 1/2 tablespoon of red pepper flakes. However, be mindful that adding too much red pepper powder can make the broth cloudy, so adjust the quantity carefully.
Step 8
Once the broth starts boiling, add the cubed tofu. For a more abundant and hearty stew, you can also add ingredients like sliced green onions, chili peppers, mushrooms, or glass noodles according to your preference. Feel free to add any ingredients you like to create your own unique kimchi stew.
Step 9
First, bring the stew to a rolling boil over high heat for 10 minutes to allow the flavors to meld. Then, reduce the heat to medium and simmer for another 10 minutes until all ingredients are tender and the broth is rich. A pinch of black pepper before serving can further enhance the flavor. This Aged Kimchi and Spam Stew, simmered to perfection, will be as delicious as restaurant-style stew, making it a simple yet exceptional meal. You won’t need any more recipes for this easy and tasty stew. Make it right now!
