Hearty Spam and Tofu Stew: A Simple Dinner Delight
Hearty Spam and Tofu Stew: A Simple Dinner Delight
Utilize Holiday Spam! Deliciously Salty and Savory Spam and Tofu Stew Recipe
Spam is a common gift during holiday seasons. While fried rice is a popular way to use it, making a stew turns it into a wonderfully salty and savory dish. You can enjoy eating the tofu and spam directly, but it’s even more delicious when mixed with the broth over rice, topped with kimchi. It’s a perfect, hearty dinner menu for the whole family!
Main Ingredients- 300g Tofu
- 200g Spam
- 1/2 stalk Green Onion
- 1/2 Onion
- 1/5 Korean Zucchini (Hobak)
- 1 Potato
- 2 Cheongyang Peppers
- 2 Shiitake Mushrooms
- 2 pieces Dried Kelp (Kombu)
- 6-8 Dried Anchovies for broth
- 1L Water
Stew Seasoning- 2 Tbsp Soy Sauce
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Sesame Oil
- 1 Tbsp Oligodang (Corn syrup)
- Pinch of Black Pepper
- 1 Tbsp Fish Sauce
- 1 Tbsp Minced Garlic
- 2 Tbsp Soy Sauce
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Sesame Oil
- 1 Tbsp Oligodang (Corn syrup)
- Pinch of Black Pepper
- 1 Tbsp Fish Sauce
- 1 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, let’s make the broth using dried anchovies and kelp. Prepare 2 pieces of kelp and 8 dried anchovies.
Step 2
Pour 1L of water into a pot and bring it to a boil over medium heat. As soon as it starts to bubble, turn off the heat.
Step 3
With the heat off, add the kelp and anchovies to the pot and let them steep gently for about 10 minutes to create a flavorful broth.
Step 4
Peel and thinly slice half an onion into strips about 0.5cm thick.
Step 5
Peel the potato and cut it into bite-sized cubes, about 1.5cm in size.
Step 6
Wash the 1/5 Korean zucchini and slice it into 0.5cm thick half-moon shapes.
Step 7
Separate the stems from the caps of the 2 shiitake mushrooms. You can slice the caps thinly, or as I did, score them decoratively with a knife.
Step 8
Cut the mushroom stems into appropriate bite-sized pieces.
Step 9
Remove the stems from the 2 Cheongyang peppers and slice them diagonally at about 0.5cm thickness to add a spicy kick.
Step 10
Slice the 1/2 green onion diagonally, including both the white and green parts, about 0.5cm thick.
Step 11
Cut the 300g tofu and 200g Spam into pieces of similar size and thickness, about 2cm each. I cut mine into 16 pieces of tofu and 16 pieces of Spam.
Step 12
Now, let’s prepare the seasoning for the stew. In a bowl, add 2 Tbsp of soy sauce.
Step 13
Add 3 Tbsp of Gochugaru (Korean chili flakes) for a vibrant color and spicy flavor.
Step 14
Add 1 Tbsp of Oligodang (corn syrup) for a touch of sweetness.
Step 15
Add 1 Tbsp of sesame oil for a rich, nutty aroma.
Step 16
Add a generous 1 Tbsp of minced garlic to enhance the flavor.
Step 17
Add 1 Tbsp of fish sauce for an extra layer of umami.
Step 18
Sprinkle in the black pepper about 5-8 times for a fragrant touch.
Step 19
Finally, add 1 Tbsp of Gochujang (Korean chili paste) and mix all the seasonings well.
Step 20
Stir the seasonings until well combined, ensuring there are no clumps. Taste and adjust if needed – add more soy sauce if it’s too bland, or more oligodang if you prefer it sweeter.
Step 21
Pour the prepared anchovy-kelp broth into a pot and add the sliced onions.
Step 22
Add the cubed potatoes. We’ll let them simmer until tender.
Step 23
Include the mushroom stems to add depth to the broth’s flavor.
Step 24
Add the half-moon sliced Korean zucchini.
Step 25
Now it’s time for the main ingredients: tofu and Spam. We’ll layer them together.
Step 26
Arrange the tofu and Spam attractively around the edge of the stew pot, overlapping them. Layering them this way helps them maintain their shape as they cook.
Step 27
Pour all the prepared seasoning mixture into the center of the pot. Turn the heat to medium.
Step 28
Once the broth starts to boil, use a ladle to spoon the seasoned broth over the tofu and Spam intermittently. This step helps the seasoning penetrate the ingredients evenly. Continue this until the broth is bubbling vigorously.
Step 29
When the broth is boiling merrily, add the sliced green onions, Cheongyang peppers, and shiitake mushroom caps on top. Then, reduce the heat to low and let it simmer gently.
Step 30
Simmering on low heat for about 20-30 minutes will reduce the broth slightly and allow the flavors to deeply infuse the tofu and Spam, making it even more delicious. (Adjusted from the original ‘one hour’ to a more suitable 20-30 minutes).
