Hearty Spam and Potato Stew (Jjageuli)
Spam and Potato Jjageuli: A Delicious Home-Style Korean Stew
This Jjageuli is a wonderful one-pot meal where you can enjoy both the rich broth and hearty ingredients together, eliminating the need for separate soup and side dishes. Served over rice with plenty of toppings, it’s incredibly satisfying. In the summer, just a simple fresh lettuce salad alongside makes for a perfect meal. With potatoes in season and tasting so delicious, I often make potato jjageuli. Today, I’ve made a simple Spam Jjageuli by mashing Spam instead of pork for a delightful twist.
Main Ingredients- 1 can (340g) Spam
- 3 medium potatoes
- 1/2 large onion
- 1 stalk green onion (scallion)
- 2 Korean chili peppers (optional, for spice)
Cooking Instructions
Step 1
First, take one can (340g) of Spam and place it in a resealable bag or plastic wrap. Use your hands to gently mash the Spam until it’s well broken down. This helps the flavors meld better into the stew.
Step 2
Prepare 3 medium potatoes. Use the back of a knife or a peeler to scrape off the skins thoroughly. Peeling the potatoes thinly will result in a softer texture after cooking.
Step 3
Dice the peeled potatoes into approximately 1.5-2cm cubes, similar to how you might cut potatoes for curry. Cutting them too small might cause them to break down completely during cooking.
Step 4
Place the diced potatoes into a pot. Dice half a large onion into similarly sized cubes and add it to the pot with the potatoes.
Step 5
Add the mashed Spam from step 1 into the pot. The salty umami from the Spam will enrich the flavor of the Jjageuli.
Step 6
Now, add all the seasoning ingredients. This includes 2.5 Tbsp gochugaru, 1 Tbsp gochujang, 0.5 Tbsp doenjang, 1 Tbsp soy sauce, 1 Tbsp minced garlic, and a pinch of black pepper. Adding a small amount of doenjang enhances the depth of flavor.
Step 7
Pour in 3 cups of anchovy and kelp broth. Using broth instead of plain water will give the stew a richer and more refreshing taste. (Plain water can be used if broth is unavailable).
Step 8
Stir all the ingredients and seasonings together until well combined. Place the pot over high heat and bring it to a boil. It’s important to stir well initially to prevent the ingredients from sticking to the bottom of the pot.
Step 9
Once the stew comes to a rolling boil over high heat, reduce the heat to medium-low. Cover the pot and let it simmer gently for about 10-15 minutes, or until the potatoes are completely tender. Stir occasionally and check that the broth doesn’t reduce too much.
Step 10
Finally, thinly slice 1 stalk of green onion and finely chop 2 Korean chili peppers. Sprinkle them over the Jjageuli and let it simmer for another moment to allow their flavors to infuse. This dish is complete! You can also add other ingredients like perilla leaves or mushrooms according to your preference.
