Hearty Spam and Potato Stew (Gamja Jjageuli)
Easy Baek Jong Won’s Spam Potato Jjageuli Recipe: A Rice Thief!
Whip up a delicious jjageuli stew easily with Spam and potatoes from your fridge! This simple yet deeply flavorful stew, inspired by Baek Jong Won, is perfect for drizzling over rice and is a guaranteed hit when you need a satisfying meal.
Main Ingredients- 4 small potatoes (approx. 200g)
- 1 medium onion
- 200g Spam (1/2 can)
- 2 Korean green chilies (Cheongyang peppers)
- 500ml water (approx. 2.5 cups)
Seasoning Ingredients- 1 Tbsp Gochujang (Korean chili paste)
- 1/3 Tbsp Doenjang (fermented soybean paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy sauce
- 1 Tbsp Minced garlic
- 1/2 Tbsp Oligodang (corn syrup, or adjust sweetness)
- A pinch of black pepper
- 1 Tbsp Gochujang (Korean chili paste)
- 1/3 Tbsp Doenjang (fermented soybean paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy sauce
- 1 Tbsp Minced garlic
- 1/2 Tbsp Oligodang (corn syrup, or adjust sweetness)
- A pinch of black pepper
Cooking Instructions
Step 1
First, prepare the vegetables. Slice the onion into thick strips. Peel the potatoes and cut them into roughly 1cm thick, elongated pieces. Slice the Korean green chilies diagonally.
Step 2
To ensure the Spam doesn’t become too mushy, place it in a disposable plastic bag just before cooking. Crumble it into coarse pieces using your hands or a rolling pin. Avoid making it too fine for a better texture.
Step 3
In a bowl, combine 1 Tbsp gochujang, 1/3 Tbsp doenjang, 2 Tbsp gochugaru, 1 Tbsp soy sauce, 1 Tbsp minced garlic, 1/2 Tbsp oligodang, and a pinch of black pepper. Mix well with a spoon to create the seasoning paste. Adding a small amount of doenjang enhances the savory flavor.
Step 4
In a pot or deep pan where you’ll be cooking the stew, spread the sliced onions evenly across the bottom. The onions will release sweetness as they cook and help prevent sticking.
Step 5
Arrange the prepared potatoes and crumbled Spam attractively on top of the onions.
Step 6
Pour the prepared seasoning paste evenly over the ingredients. Then, add 500ml of water. Gently loosen the seasoning with a spoon so it distributes evenly among the ingredients. You can also use chopsticks to lightly stir the potatoes and coat them with the seasoning.
Step 7
Bring the stew to a boil over high heat. Once it’s bubbling vigorously, add the diagonally sliced green chilies, then reduce the heat to medium-low. Cover the pot or leave it uncovered, and let it simmer for about 15-20 minutes until the sauce thickens to your liking. Spooning some of the broth over the ingredients occasionally helps the flavors meld.
Step 8
Check if the potatoes are cooked through by piercing them with a chopstick or fork; they should be tender. Once the potatoes are done, turn off the heat and let it simmer for another moment to slightly reduce the sauce further before serving. Enjoy this hot stew with a bowl of rice!
