Spam Sundubu Jjigae: Rich Flavor from Crispy Fried Spam
Spam Sundubu Jjigae: Rich Flavor from Crispy Fried Spam
The Secret to Delicious Spam Sundubu Jjigae: Chef Ryu Soo-young’s Recipe
This Sundubu Jjigae recipe is incredibly delicious because the Spam is fried until crispy! Made without meat or seafood, this tofu stew gets its amazing depth of flavor from perfectly cooked Spam. The savory and salty notes of the Spam create a fantastic harmony with the silky smooth tofu, making it a truly satisfying meal.
Stew Ingredients- 1 packet soft sundubu (silken tofu)
- 120g Spam (about 1/3 of a standard can)
- 10cm piece of green onion
- 1 Korean green chili pepper (cheongyang)
- 1 red chili pepper
- 1/2 onion
- 300ml water
- Cooking oil, generously (enough to coat the bottom of the pot for 3 swirls)
Seasoning Mix- 1 Tbsp minced garlic
- 0.5 Tbsp sugar
- 3 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce (brewing type)
- 2 Tbsp oyster sauce
- 20 twists of black pepper (approx. 0.3 Tbsp, adjust to taste)
- 1 Tbsp minced garlic
- 0.5 Tbsp sugar
- 3 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce (brewing type)
- 2 Tbsp oyster sauce
- 20 twists of black pepper (approx. 0.3 Tbsp, adjust to taste)
Cooking Instructions
Step 1
First, prepare your vegetables. Finely chop the green chili and red chili peppers, removing the seeds. Slice the green onion diagonally into 1cm pieces. Thinly slice the onion into strips.
Step 2
Cut the soft sundubu into roughly 2-3cm cubes. Avoid cutting it too small, as it can break apart easily when boiling. Aim for bite-sized pieces.
Step 3
Prepare the Spam. Place the Spam into a resealable plastic bag. Use a rolling pin or the bottom of a pot to mash it. For the best texture, don’t mash it into a fine paste; leave some small chunks for a more enjoyable bite.
Step 4
Heat a pot with high sides over medium heat. Add cooking oil generously, about 3 swirls around the bottom. Add the mashed Spam and fry it, stirring occasionally, until it turns a deep golden brown. This process takes about 5 minutes. Frying the Spam makes it extra flavorful and crispy, but it can splatter quite a bit, so a taller pot is recommended.
Step 5
Once the Spam is nicely browned and slightly crispy, add the chopped green chili, red chili, and green onion to the pot. Stir in 1 Tbsp of minced garlic and 0.5 Tbsp of sugar, and sauté for another minute until fragrant.
Step 6
Now, turn off the heat temporarily. Add 3 Tbsp of gochugaru (Korean chili flakes) and mix well with the other ingredients. Cooking gochugaru directly over high heat can cause it to burn easily, so turning off the heat before adding it ensures a smooth blend and preserves its flavor.
Step 7
Turn the heat back on. Push the Spam mixture to one side of the pot. Pour 3 Tbsp of soy sauce into the empty space and let it bubble slightly.
Step 8
Once the soy sauce is simmering, stir it into the Spam mixture and continue to stir-fry for about 1 minute. Letting the soy sauce bubble first enhances its umami flavor.
Step 9
Next, add 2 Tbsp of oyster sauce and mix everything together thoroughly. Oyster sauce is the secret ingredient that elevates this Spam Sundubu Jjigae, so be sure to include it!
Step 10
Pour in 300ml of water and add the sliced onions. Stir well and bring to a boil. Let it simmer for 5 minutes. (You can add other vegetables like zucchini if you like.) After simmering, taste the broth and adjust the seasoning with more soy sauce or salt if needed. I found the seasoning perfect as is.
Step 11
Finally, gently add the prepared sundubu to the pot. Stir carefully to avoid breaking the tofu. For an extra touch, you can crack an egg into the stew or sprinkle some black pepper on top before serving. Enjoy your delicious Spam Sundubu Jjigae!
