Spam Kimchi Stew: A Heartwarming Taste of Home
Spam Kimchi Stew: A Heartwarming Taste of Home
Mom’s Delicious Spam Kimchi Stew Recipe for a Rich and Spicy Flavor
My love for kimchi runs deep. I’ve even buried a kimchi crock in my yard during a winter in China, a true testament to my affection! Though that particular experiment failed due to global warming, my passion for kimchi remains unwavering. I always keep a variety on hand, from Napa cabbage kimchi to radish kimchi and perilla leaf kimchi. These treasures become the perfect side dishes for instant noodles or a comforting bowl of rice with soup. I fondly recall a day before the pandemic, when my daughter, studying in the dorms, called wanting my Spam Kimchi Stew. It wasn’t difficult for a mother to travel five hours round trip to cook her 20-year-old daughter a taste of home. This recipe, filled with such warm memories, is what I want to share with you. The savory spam and the tangy, spicy kimchi create an unforgettable flavor.
Main Ingredients- 1 small head of well-fermented kimchi
- 1/2 can of Spam
- 1/3 block of firm tofu
Cooking Instructions
Step 1
Before stir-frying the kimchi, heat 2 tablespoons of perilla oil in a pot or wok over medium heat. The nutty aroma of the perilla oil will greatly enhance the stew’s overall flavor.
Step 2
Cut the kimchi into bite-sized pieces (about 2-3 cm) and add it to the pot. Stir-fry the kimchi until it becomes slightly translucent. This step is crucial for removing any raw kimchi smell and deepening its umami flavor. Sauté for about 5 minutes.
Step 3
Add 2/3 tablespoon to 1 tablespoon of sugar (adjust according to the kimchi’s sourness) and 1 tablespoon of gochugaru to the stir-fried kimchi. Continue to stir-fry for about 1 minute, allowing the seasonings to coat the kimchi and develop color.
Step 4
Pour 1.5 cups (approximately 300ml) of water into the pot. If you have rice water (water used to rinse rice), using it will result in a more savory and complex broth.
Step 5
Once the broth begins to boil, add the Spam, cut into cubes, and the tofu, cut into large pieces. After it comes back to a boil, reduce the heat to low, cover the pot, and let it simmer gently until the ingredients are tender and the flavors have melded. Simmer for at least 10 minutes.
Step 6
After the stew has simmered sufficiently and the flavors have married, add the diagonally sliced spicy chilies and the roughly chopped green onions. Let it simmer for another moment to finish. The spiciness of the chilies and the fresh aroma of the green onions will cut through any richness and make the broth taste clean and refreshing. You can serve it immediately, or let it cool slightly for an even deeper flavor.
