Spicy and Delicious Potato Jjageuli (Korean Stew)
Spicy and Delicious Potato Jjageuli (Korean Stew)
Use Up Those Sprouty Potatoes! Make a Spicy and Flavorful Potato Jjageuli Inspired by Chef Baek Jong-won
Got potatoes in your fridge starting to sprout? Don’t throw them away! Today, we’re making ‘Potato Jjageuli,’ a rice-lover’s dream dish, inspired by Chef Baek Jong-won’s recipe. It’s a fantastic way to use up leftover potatoes, and with the addition of savory Spam, it becomes an even more hearty and delicious meal. This Potato Jjageuli is perfect for any occasion, offering comfort and great taste. Let me introduce you to this wonderful dish!
Main Ingredients- 2 Potatoes
- 1 can (340g) Spam
- 1 Onion
- 1 Korean Green Chili Pepper (Cheongyang)
- 1 Red Chili Pepper
- 1 Green Onion
Seasoning Ingredients- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 tsp Doenjang (Korean soybean paste)
- 2 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- 1 Tbsp Cooking Wine (Mirin, etc.)
- 1 tsp Sugar
- 2 cups Water (approx. 400ml)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 tsp Doenjang (Korean soybean paste)
- 2 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- 1 Tbsp Cooking Wine (Mirin, etc.)
- 1 tsp Sugar
- 2 cups Water (approx. 400ml)
Cooking Instructions
Step 1
First, peel the potatoes and cut them into flat, roughly 1.5cm thick pieces. Slice the onion into thick strips, similar in size to the potatoes. Finely chop the green and red chili peppers. Slice the green onion diagonally to add aroma. Feel free to adjust the cutting style for the potatoes and green onions to your preference.
Step 2
It’s best to prepare the Spam before cooking. Place the whole can of Spam in boiling water and blanch for about 1-2 minutes. This step helps remove any excess oil and impurities, resulting in a cleaner taste.
Step 3
In a bowl, combine the gochugaru, gochujang, doenjang, soy sauce, minced garlic, cooking wine, and sugar. Pour in the 2 cups of water and mix well to create the seasoning paste. Pre-mixing the sauce ensures even flavor distribution throughout the stew.
Step 4
After blanching, rinse the Spam under cold water, drain, and place it in a plastic bag. Mash or knead the Spam thoroughly. Breaking up the Spam chunks allows the seasoning to penetrate better and ensures more even cooking. If you have someone you dislike, imagine them while you mash it vigorously!
Step 5
Now, let’s start cooking. Arrange the sliced potatoes and onions at the bottom of the pot. Spoon half of the pre-made seasoning paste evenly over them. Then, add the prepared Spam on top. Gently mix everything together to combine the ingredients and the sauce.
Step 6
Pour the remaining seasoning paste over the Spam, and add the 2 cups of water (or broth, like kelp broth, for extra flavor). Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for about 10-15 minutes, or until the potatoes are tender and the sauce has thickened slightly. Stir occasionally to prevent sticking.
Step 7
Finally, add the chopped green chili peppers, red chili peppers, and green onions. Simmer for another minute until fragrant. Your spicy and hearty Potato Jjageuli is ready! If possible, transfer it to a small cast-iron pot or a pot that can be brought to the table. Simmering it a bit longer there will keep it warm and enhance the flavor.
Step 8
The finished Potato Jjageuli looks incredibly appetizing. Its spicy and zesty flavor is simply irresistible, making it a dish everyone will love. This recipe is based on Chef Baek Jong-won’s version, with a personal touch added to create my own special twist.
Step 9
Serve this delicious Potato Jjageuli spooned over a bowl of hot rice. It’s so satisfying and flavorful that you won’t need any other side dishes. Enjoy a hearty and delicious meal with this perfect homemade dish that satisfies both your hunger and your taste buds!
