Spicy & Sweet Spam Stew (Spam Jjigae) – Chef Baek’s Recipe
Spicy & Sweet Spam Stew (Spam Jjigae) – Chef Baek’s Recipe
Master Chef Baek’s Signature Dish: Easy and Delicious Spam Jjigae Recipe
Today, I’m bringing you my husband’s absolute favorite dish: Spam Jjigae! This recipe is famous for its delicious taste, inspired by Chef Baek Jong-won. Get ready to discover how to make this incredibly satisfying stew. 🙂
Spam Jjigae Main Ingredients- 1 small can of Spam
- 1 onion
- 1 potato (medium size)
- 500ml water (about 2 cups)
Flavorful Sauce Ingredients (Chef Baek’s Ratio)- 3 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp spicy Gochugaru (Korean chili flakes – adjust to taste)
- 3 Tbsp Soy Sauce
- 3 Tbsp minced Garlic
- 3 Tbsp Sugar
- 1 Tbsp Doenjang (Korean soybean paste)
- 3 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp spicy Gochugaru (Korean chili flakes – adjust to taste)
- 3 Tbsp Soy Sauce
- 3 Tbsp minced Garlic
- 3 Tbsp Sugar
- 1 Tbsp Doenjang (Korean soybean paste)
Cooking Instructions
Step 1
First, prepare the vegetables for your Spam Jjigae. Peel and thickly slice the onion into approximately 1cm pieces. Peel the potato and cut it into about 1.5cm cubes. Cutting them too small might cause them to break down too much during cooking, so aim for a substantial size.
Step 2
Next, let’s prepare the Spam. Instead of using it straight from the can, it’s best to briefly blanch the Spam in boiling water for about 1 minute. This step helps to reduce its greasiness and saltiness, resulting in a smoother and cleaner taste.
Step 3
After blanching, drain the Spam and pat it thoroughly dry with paper towels. Place the dried Spam into a plastic bag. Then, using a rolling pin or your hands, gently mash the Spam. It’s good to leave some texture rather than mashing it into a paste, so you have something to bite into. Be careful not to mash it too finely.
Step 4
Now, let’s make the delicious sauce that brings all the flavors together! In a bowl, combine 3 Tbsp Gochujang, 3 Tbsp spicy Gochugaru, 3 Tbsp Soy Sauce, a generous 3 Tbsp of minced Garlic, 3 Tbsp Sugar, and 1 Tbsp Doenjang for a savory depth. Mix everything well until there are no lumps. Thanks to Chef Baek’s golden ratio, you’ll create a perfectly balanced sauce!
Step 5
Once all ingredients are prepped, it’s time to assemble the stew in a ttukbaegi (Korean earthenware pot) or a deep pot. Start by placing the cubed potatoes at the bottom. Layer the sliced onions on top of the potatoes, and finally, spread the mashed Spam evenly over the onions. Layering the ingredients like this ensures they cook evenly and makes for a visually appealing dish.
Step 6
Now, let’s add the liquid and sauce. Pour 500ml of fresh water into the pot. Then, drizzle about 2/3 of the prepared sauce evenly over the ingredients. It’s a good idea to reserve the remaining 1/3 of the sauce so you can adjust the seasoning later, if needed.
Step 7
Everything is ready, and now it’s time to cook this delicious stew to perfection! Place the pot on the stove over high heat and bring it to a boil. Once boiling, reduce the heat to medium-low and let it simmer for about 10-15 minutes, or until the potatoes are completely tender. Spooning some of the broth over the ingredients occasionally will help distribute the flavor evenly and enhance the taste. When the potatoes are soft and the stew has thickened slightly, it’s ready! Taste and add the remaining sauce if you prefer a stronger flavor. Serve hot with a bowl of rice for a wonderfully satisfying meal!
