Hearty Korean Potato Stew (Gamja Jjageuli)
Hearty Korean Potato Stew (Gamja Jjageuli)
Baek Jong Won’s Popular Potato Stew: A Comforting Family Favorite
A universally loved dish! Introducing Baek Jong Won’s delicious Gamja Jjageuli recipe, a stew that appeals to everyone from children to adults. Even picky eaters who usually avoid stews adore this version because it includes savory ham! Today, we’re making a dish that will earn a big thumbs-up.
Main Ingredients- 1.5 medium Potatoes
- 1 can Spam (or similar luncheon meat)
- 1 cup Rice Water (or anchovy-kelp broth)
- 1/2 Onion
- 1/2 Scallion (Green Onion)
- 1 Cheongyang Pepper (optional, for spice)
Seasoning- 1 Tbsp Gochujang (Korean chili paste)
- 1/3 Tbsp Doenjang (Korean soybean paste)
- 3 Tbsp Soy Sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Sugar
- 1 Tbsp Mirin (or cooking wine)
- 1 Tbsp Minced Garlic
- 1 Tbsp Gochujang (Korean chili paste)
- 1/3 Tbsp Doenjang (Korean soybean paste)
- 3 Tbsp Soy Sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Sugar
- 1 Tbsp Mirin (or cooking wine)
- 1 Tbsp Minced Garlic
Cooking Instructions
Step 1
Peel and thoroughly wash the potatoes. Slice them into half-moon shapes, about 0.7 cm thick. Rinse the sliced potatoes gently under running water to remove excess starch; this will result in a cleaner taste.
Step 2
Submerge the can of Spam in boiling water for a moment. This quick blanch helps to remove any surface oil or impurities, leading to a cleaner flavor in the stew.
Step 3
In a small bowl, combine all the seasoning ingredients: gochujang, doenjang, soy sauce, gochugaru, sugar, mirin, and minced garlic. Mix them well. Having the seasoning paste ready makes the cooking process much smoother.
Step 4
Cut the blanched Spam into bite-sized pieces. Chef Baek Jong Won suggests placing it in a ziplock bag and mashing it, but you can also achieve a similar texture by roughly mashing it on a cutting board with the back of a knife. Lightly mashing the Spam helps to release its savory flavor into the broth.
Step 5
In a pot, add the prepared potatoes, mashed Spam, and thinly sliced onion. Arrange them neatly in the pot.
Step 6
Pour the pre-mixed seasoning paste evenly over the ingredients in the pot. Then, add 1 cup of rice water (or anchovy-kelp broth) to cover the ingredients. Bring the stew to a boil over high heat.
Step 7
For a richer and more complex flavor, consider using anchovy or kelp broth instead of rice water. Using broth is highly recommended over plain water.
Step 8
Once the stew starts boiling, reduce the heat to medium-low and simmer until the potatoes are tender. When the broth has reduced to your desired consistency, add the diagonally sliced scallions and chopped Cheongyang pepper. Simmer for another minute to finish. Adjust the amount of Cheongyang pepper to your spice preference.
