Baek Jong-won’s Style Potato Stew (Gamja Jjageuli): The Ultimate Rice Thief Recipe
Making Potato Stew with Baek Jong-won’s Recipe: A Special Dish to Enrich Your Table
Korea’s ultimate rice thief! I’ve recreated Baek Jong-won’s hearty and deeply flavorful potato stew recipe. This simple yet rich stew with its tender potatoes is perfect for making family meals abundant.
Main Ingredients
- 3 medium potatoes
- 1 medium onion
- 1 can of Spam or Luncheon Meat (approx. 200g)
- 600ml water or anchovy-kelp broth
- 1 stalk of green onion
- 2 Korean green chilies
Seasoning Ingredients
- 2 and 1/2 Tbsp Gochujang (Korean chili paste)
- 1 tsp Doenjang (fermented soybean paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp sugar
- 4 Tbsp Soy sauce
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine (like Mirin)
- Pinch of salt (for final seasoning adjustment)
- 2 and 1/2 Tbsp Gochujang (Korean chili paste)
- 1 tsp Doenjang (fermented soybean paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp sugar
- 4 Tbsp Soy sauce
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine (like Mirin)
- Pinch of salt (for final seasoning adjustment)
Cooking Instructions
Step 1
First, peel and wash the potatoes thoroughly. Then, cut them into thick slices, about 0.7-1cm thick. Be careful not to cut them too thin, as they might break apart while cooking.
Step 2
Slice the onion into thick pieces, similar in thickness to the potatoes (about 0.7-1cm).
Step 3
Take the canned ham (Spam, Luncheon Meat, etc.) out of the can and prepare it. The saltiness and umami from the ham will add depth to the stew.
Step 4
Place the sliced ham into a plastic bag. Use a rolling pin or your hands to mash the ham into small pieces until it’s well broken down. This helps the ham dissolve into the broth, making it more flavorful.
Step 5
Wash and prepare the green onion, then slice it diagonally into pieces about 1cm thick. This adds color and aroma.
Step 6
Wash the Korean green chilies, remove the stems, and slice them diagonally, just like the green onion. If you like it spicier, feel free to add more.
Step 7
Now it’s time to put all the ingredients into the pot. Use a pot with some depth and add the prepared potatoes, onion, mashed ham, green onion, and green chilies.
Step 8
Next, we’ll add the seasoning ingredients. First, add 2 and 1/2 tablespoons of gochujang.
Step 9
Add 1 teaspoon of doenjang for a savory depth. If you don’t have homemade doenjang, regular doenjang is also fine.
Step 10
Add 2 tablespoons of gochugaru (Korean chili flakes) to give it color and a pleasant spiciness.
Step 11
Add 1 teaspoon of sugar to balance the flavors. This isn’t to make it sweet, but rather to soften the overall taste.
Step 12
Add 4 tablespoons of soy sauce for saltiness and umami.
Step 13
Add 1 tablespoon of minced garlic for a rich aroma.
Step 14
Finally, add 1 tablespoon of cooking wine to remove any unwanted odors and enhance the flavor further.
Step 15
Pour 600ml of water or anchovy-kelp broth into the pot, ensuring the ingredients are mostly submerged. Using broth will result in a deeper and more refreshing taste.
Step 16
Now, let’s cook! Bring it to a boil over high heat, then reduce the heat to medium once it starts boiling. Cover the pot and simmer for about 15-20 minutes, or until the potatoes are completely tender.
Step 17
Occasionally, lift the lid to stir, and continue cooking until the broth reduces and thickens to a ‘jjageuli’ (simmering) consistency. The key is to let it bubble and simmer.
Step 18
Lastly, taste and adjust the seasoning with a pinch of salt if needed. Your delicious potato stew is now complete! It’s absolutely delicious served over a bowl of hot rice.
