Spicy & Sweet Spam and Potato Stew with Gochujang
Super Easy Gochujang Spam and Potato Stew Recipe
When you’re out of side dishes, whip up this quick and easy Spam and Potato Stew! ^^ Made even more delicious with gochujang, this simple yet universally loved dish is a true rice thief. ^^
Main Ingredients- 381g Potatoes (about 2-3 medium-sized)
- 200g Canned Ham (about 1/2 can of Spam)
- 200ml Broth (anchovy or kelp broth recommended)
- 1/4 Onion (small)
Seasoning Ingredients- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Soy Sauce
- 1 Tbsp Hongge Soy Sauce (or regular soy sauce)
- 1 Tbsp Oligodang (corn syrup)
- 1 Tbsp Mulyeot (corn syrup)
- 1 Tbsp Minced Garlic
- A pinch of Sesame Seeds (for garnish)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Soy Sauce
- 1 Tbsp Hongge Soy Sauce (or regular soy sauce)
- 1 Tbsp Oligodang (corn syrup)
- 1 Tbsp Mulyeot (corn syrup)
- 1 Tbsp Minced Garlic
- A pinch of Sesame Seeds (for garnish)
Cooking Instructions
Step 1
Prepare all the ingredients for today’s ‘Gochujang Spam and Potato Stew’ before you begin cooking. Peel and wash the potatoes and onion thoroughly.
Step 2
Dice the peeled potatoes and onion into bite-sized cubes, approximately 2cm in size. Cutting them too small might cause them to break apart during cooking, so aim for a consistent, manageable size.
Step 3
To remove the strong salty flavor and excess oil from the canned ham, briefly blanch it in boiling water for about 1-2 minutes. This step enhances the savory taste while reducing greasiness.
Step 4
After blanching, drain the canned ham and dice it into approximately 2cm cubes, similar to the potatoes. This ensures a pleasant, bite-sized portion.
Step 5
Heat about 1 tablespoon of olive oil or cooking oil in a preheated pan. Add the diced potatoes and stir-fry them over medium heat until their outer surface is lightly golden brown. The potatoes will start to firm up as they cook.
Step 6
Once the potato surfaces appear somewhat cooked and translucent, add the diced onion to the pan and continue to stir-fry. Cook for another 1-2 minutes until the onion becomes translucent and releases its sweetness.
Step 7
When the onion starts to look transparent, add the diced ham and stir gently to combine all the ingredients. The ham will impart a delicious flavor to the dish.
Step 8
Pour the 200ml of prepared broth into the pan with the sautéed ingredients. Using anchovy or kelp broth will add a deeper umami flavor to the stew.
Step 9
Now it’s time to season! Once the broth begins to boil, add gochugaru (1 Tbsp), gochujang (1 Tbsp), soy sauce (1 Tbsp), Hongge soy sauce (or regular soy sauce, 1 Tbsp), oligodang (1 Tbsp), mulyeot (1 Tbsp), and minced garlic (1 Tbsp). Stir well to ensure the seasonings are evenly distributed.
Step 10
Cover the pan and let the stew simmer over medium-low heat for about 10-15 minutes, or until the sauce thickens to your desired consistency. It’s important to stir occasionally to prevent the sauce from sticking to the bottom. Once the sauce is just right, turn off the heat, and garnish with a sprinkle of sesame seeds for a beautiful finish. Your ‘Gochujang Spam and Potato Stew’ is ready!
