Baek Jong-won’s Spicy Potato Stew (Gamja Jjageuli)
Whip up a Meal in No Time with Baek Jong-won’s Potato Jjageuli Recipe!
When your appetite dwindles on hot days, this ‘Gamja Jjageuli’ made with just potatoes and ham is the perfect dish to make you devour a bowl of rice! It’s a flavorful and satisfying stew that’s incredibly easy to prepare.
Main Ingredients- 150g Spam or canned ham (like Spam or Reco)
- 1 medium onion
- 2 medium potatoes
Seasoning & Others- 2 Tbsp soy sauce
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp sugar
- 1/3 Tbsp doenjang (fermented soybean paste) (optional, for added umami)
- 1 Tbsp soup soy sauce (for adjusting saltiness)
- 500ml stock or water
- A little chopped green onion (for garnish)
- 2 Tbsp soy sauce
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp sugar
- 1/3 Tbsp doenjang (fermented soybean paste) (optional, for added umami)
- 1 Tbsp soup soy sauce (for adjusting saltiness)
- 500ml stock or water
- A little chopped green onion (for garnish)
Cooking Instructions
Step 1
First, thinly slice the onion and spread it evenly on the bottom of your pot. This prevents the potatoes from sticking to the bottom and adds sweetness to the stew as it cooks.
Step 2
Peel the potatoes, wash them thoroughly, and then cut them into thick julienne strips, about 0.5cm thick. Avoid cutting them too thinly, as they might break apart. Arrange the julienned potatoes on top of the onions.
Step 3
Prepare your canned ham. If using canned ham, open the can and remove the contents.
Step 4
Place the ham into a plastic bag and mash it with a spoon or your hands, or put it in a bowl and mash it with the back of a spoon. Mashing the ham allows it to absorb the seasonings better and adds a tender texture to the stew.
Step 5
Evenly distribute the mashed ham over the potatoes. Layering the ingredients like this allows the flavors to meld together beautifully as it cooks, creating a richer taste.
Step 6
In a separate bowl, combine the soy sauce (2 Tbsp), gochugaru (2 Tbsp), gochujang (1 Tbsp), cooking wine (1 Tbsp), sugar (0.5 Tbsp), and doenjang (1/3 Tbsp). Mix well to create the seasoning paste. (Note: 1 Tbsp of minced garlic was mentioned in the input but omitted here; you can add it if you like). Pour this seasoning mixture evenly over the mashed ham. The doenjang adds a subtle umami depth, but feel free to omit it if you don’t have it.
Step 7
Pour the stock or water (500ml) mixed with soup soy sauce (1 Tbsp) into the pot. Bring it to a boil over high heat for about 6 minutes. Then, reduce the heat to medium-low and simmer for about 10 minutes, or until the liquid has reduced and the stew is nicely thickened. Garnish generously with chopped green onions just before serving. Enjoy this delicious Gamja Jjageuli spooned over a hot bowl of rice!
