Spam and Sausage Kimchi Stew: A Hearty and Flavorful Korean Classic
Spam and Sausage Kimchi Stew: A Hearty and Flavorful Korean Classic
How to Make Delicious Spam and Sausage Kimchi Stew (Budae Jjigae Style!)
Here’s a recipe for a rich and satisfying Spam and Sausage Kimchi Stew, reminiscent of Budae Jjigae! This dish is packed with flavorful ingredients and a deep, comforting broth that’s perfect for a hearty meal. Enjoy the delicious combination of aged kimchi, savory spam, and juicy sausages.
Stew Ingredients- 1/2 head aged/fermented kimchi (approx. 300g)
- 200g Spam or other processed ham
- 10 Vienna sausages (approx. 150g)
- 1 block firm tofu (approx. 300g)
- 1/2 stalk green onion (scallion)
- 1/2 medium onion
- 1 red chili pepper
- 1 green chili pepper (optional, for extra heat)
- 1L water (about 4 cups)
Seasoning for Flavor- 2 Tbsp sesame oil (perilla oil preferred)
- 1 Tbsp sugar (balances the kimchi’s sourness)
- 2 ladles kimchi brine (about 100ml)
- 1 Tbsp anchovy sauce or fish sauce
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp minced garlic
- 2 Tbsp sesame oil (perilla oil preferred)
- 1 Tbsp sugar (balances the kimchi’s sourness)
- 2 ladles kimchi brine (about 100ml)
- 1 Tbsp anchovy sauce or fish sauce
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
Prepare the vegetables for the stew. Slice the green onion, red chili, and green chili peppers diagonally about 0.5cm thick. Slice the onion into strips about 0.5cm thick. This preparation allows the flavors to meld beautifully into the broth.
Step 2
Cut the Spam and Vienna sausages into bite-sized pieces. For the Spam, slice it about 0.7cm thick. For the Vienna sausages, you can score them or cut them in half. This ensures they cook evenly and look appealing.
Step 3
Cut the firm tofu into cubes of about 2cm. Cutting the tofu slightly thicker helps prevent it from breaking apart too much while simmering.
Step 4
Chop the well-fermented kimchi into pieces about 3-4cm long. Using ripe, sour kimchi is key to achieving a deep, authentic flavor in this stew.
Step 5
Begin cooking the stew. In a pot, combine the chopped kimchi, 2 tablespoons of sesame oil (perilla oil is highly recommended for its unique aroma), and 1 tablespoon of sugar. Sauté the kimchi until it softens. The sugar helps to mellow the tartness and any strong fermented notes from the kimchi.
Step 6
Continue to stir-fry the kimchi over medium-high heat for about 5 minutes until it’s well softened and fragrant. Stir-frying the kimchi in sesame oil for an extended period deepens its flavor and adds a wonderful nutty aroma to the stew. Be careful not to burn it.
Step 7
Add 2 ladles of the kimchi brine (about 100ml) and 1 liter (about 4 cups) of water to the pot. The kimchi brine will add an extra layer of savory depth and spice.
Step 8
Now, add the seasonings for the broth. Stir in 1 tablespoon of anchovy sauce (or fish sauce), 1 tablespoon of soy sauce for soup (Guk-ganjang), and 1 tablespoon of minced garlic. Mix everything well. You can adjust the seasoning later to your preference.
Step 9
Add the prepared Spam, sausages, and sliced onions to the pot. Ensure there’s enough liquid to cover the ingredients and bring it to a boil over high heat.
Step 10
Once the stew comes to a rolling boil, reduce the heat to medium-low. Cover the pot and let it simmer gently for about 10-15 minutes. This allows the flavors to meld together beautifully and the ingredients to tenderize.
Step 11
Finally, add the cubed tofu, green onions, red chili, and green chili peppers. Let it simmer for another 2-3 minutes, spooning some broth over the ingredients. Taste the broth and adjust the seasoning if needed with more anchovy sauce or soy sauce. If you prefer it spicier, add about half a tablespoon of chili powder. This final simmer brings all the flavors together perfectly.
Step 12
Your delicious Spam and Sausage Kimchi Stew is ready! Serve hot with a bowl of rice for a satisfying and comforting meal. Enjoy!
