Spicy and Savory Korean Potato Stew (Gamja Jjageuli)
[Sarang Power Blog] Easy & Delicious Baek Jong Won’s Potato Stew Recipe!
I saw this on the TV show ‘Home Food Rescue’ and it looked so delicious, I had to make it! It turned out incredibly tasty, so I decided to share my own recipe for Gamja Jjageuli. This is my very first recipe post on the blog! I’ve written it out step-by-step with plenty of detail, so even if you’re making this for the first time, you can follow along with ease. I highly recommend following the exact ingredient amounts for your first try, and then adjusting them to your preference later. It’s perfect for mixing with rice!
Main Ingredients- 3 Potatoes
- 1 Onion
- 1 can Spam
- 2 Green onions (Scallions)
- 3 Korean chili peppers (Cheongyang peppers)
Cooking Instructions
Step 1
First, prepare the 3 potatoes. Peel them, wash them thoroughly, and then slice them into thick strips, about 0.7 cm thick. Don’t make them too long; cut them into manageable lengths. (All ingredient quantities below are based on 3 potatoes!)
Step 2
Slice 1 onion into strips that are about the same thickness as the potatoes. Slicing them not too thinly will help them maintain their texture after cooking.
Step 3
Open 1 can of Spam, take out the contents, and place it in a plastic bag. Mash the Spam completely using a rolling pin or by pressing down firmly with your hands. Mashing it this way will release more savory flavor into the stew.
Step 4
Cut 2 green onions into appropriate sizes, about 3-4 cm long, separating the white and green parts. Cutting them into larger pieces makes them easier to pick out later and adds a refreshing flavor to the stew.
Step 5
Chop 3 Korean chili peppers (Cheongyang peppers) into bite-sized pieces after removing the stems. If you enjoy a spicier kick, feel free to add more. Their fiery flavor is a key element of this dish.
Step 6
Now it’s time to combine all the ingredients. Grab a large pot or wok. Add the prepared potatoes, onion, mashed Spam, and the chopped green onions and chili peppers.
Step 7
It’s time to add the seasonings. First, add 1/3 Tbsp of doenjang (soybean paste). This adds a wonderful savory depth to the stew.
Step 8
Next, add 1 Tbsp of gochujang (red chili paste). This balances the flavor with a pleasant spiciness and sweetness.
Step 9
Add 2 Tbsp of gochugaru (red chili flakes) for a vibrant color and extra spicy kick. You can adjust this amount based on your spice preference.
Step 10
Pour in 4 Tbsp of jin ganjang (soy sauce) to enhance the umami flavor. While you can use regular soy sauce, jin ganjang provides a richer taste.
Step 11
Add 1 Tbsp of sugar to balance the flavors. If you prefer less sweetness, you can reduce or omit this ingredient.
Step 12
Stir in 1 Tbsp of minced garlic to add aromatic depth. The pungent flavor of garlic helps cut through any richness.
Step 13
Finally, pour in 2 cups of water (measured using a standard paper cup). This should be enough to mostly cover the ingredients.
Step 14
See how simple it is? Once all the ingredients and seasonings are in the pot, cover it and turn on the heat to high. Let it come to a boil.
Step 15
Once the stew starts boiling vigorously, reduce the heat to low. Leave the lid slightly ajar and let it simmer gently, allowing the flavors to meld and the sauce to thicken into a ‘jjageuli’ (thick stew) consistency. Stir occasionally to prevent sticking to the bottom. Simmer for about 15-20 minutes, or until the potatoes are tender and the sauce has thickened.
Step 16
Your delicious, thick and savory Gamja Jjageuli is ready! It’s absolutely wonderful served over a bowl of hot rice, or enjoyed as a side dish. Enjoy this hearty and comforting meal with your loved ones!
