Spam and Potato Jjigae: The Ultimate Rice-Stealing Stew
Spam and Potato Jjigae: The Ultimate Rice-Stealing Stew
How to Make Baek Jong-won’s Spam and Potato Jjigae – A Delicious Stew with a Doenjang Base
I made Baek-ssam’s jjigae! This is a rice-thief that makes you finish two bowls of rice in an instant.
Main Ingredients- 1 can Spam (approx. 200g)
- 2 potatoes (approx. 290g)
- 1 onion (approx. 280g)
- 2 stalks green onion
- 1 red chili pepper
- 400ml water
- 2 Tbsp perilla oil
Seasoning- 4 Tbsp minced garlic
- 3 Tbsp perilla powder
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp tuna extract (or fish sauce)
- 2 Tbsp cooking wine (mirin)
- 4 Tbsp minced garlic
- 3 Tbsp perilla powder
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp tuna extract (or fish sauce)
- 2 Tbsp cooking wine (mirin)
Cooking Instructions
Step 1
Let’s prepare the ingredients for our delicious Spam and Potato Jjigae. You can also add tofu for an even richer flavor if you like. We hope your cooking time is enjoyable from the start!
Step 2
Peel the potatoes and dice them into 1.5cm cubes. Dice the onion into similar-sized pieces. Finely chop the green onions and slice the red chili pepper diagonally for a pop of color.
Step 3
Heat 2 tablespoons of perilla oil in a pot over medium heat. Add the mashed Spam, chopped green onions, and 4 tablespoons of minced garlic. Sauté until the Spam is golden brown and aromatic. This step is crucial for developing a deep flavor. (Tip: For easier mashing, wear disposable gloves. We mainly used the white parts of the green onions for their aroma.)
Step 4
Add 1 tablespoon of doenjang. Stir and sauté it with the garlic and Spam to meld the flavors.
Step 5
Add 1 tablespoon of gochujang. Stir-frying it together adds a pleasant spiciness and enhances the umami.
Step 6
Add 1 tablespoon of tuna extract for a burst of savory flavor. (You can substitute this with fish sauce.)
Step 7
Stir-fry everything together for about 1 minute to prevent burning and allow the seasonings to deepen their flavor. This short stir-fry really boosts the aromatic qualities.
Step 8
Now, pour in 400ml of water. It’s time to bring the stew to a boil.
Step 9
Once the water starts boiling, add 2 tablespoons of cooking wine (mirin) to remove any unpleasant odors. Taste the broth and add a pinch of salt if needed to adjust the seasoning. (I found the flavor perfect without extra salt.)
Step 10
Add the diced potatoes to the pot. The potatoes will absorb the flavors of the broth as they cook, making them even more delicious.
Step 11
When the potatoes are about halfway cooked (after approximately 5-7 minutes), add the sliced onions. The onions will add a natural sweetness to the broth.
Step 12
Once the onions become translucent, add the chopped green onions and sliced red chili peppers. Let it simmer for another moment until everything is well-cooked and the flavors have melded. Then, turn off the heat.
Step 13
Transfer the finished Spam and Potato Jjigae to a ttukbaegi (earthenware pot) or serving bowl. Sprinkle generously with 3 tablespoons of perilla powder and mix well before serving. This thick, flavorful jjigae is fantastic spooned over rice or enjoyed as a wrap with freshly boiled cabbage. Enjoy your meal!
