Scallop and Spam Kimchi Stew
Scallop Kimchi Stew: The Ultimate Refreshing Broth
This is a kimchi stew made with scallops, which are not commonly added to kimchi stew, and Spam. It offers an incredibly refreshing broth and the fun of eating the flavorful ham. Enjoy a truly satisfying and deeply flavored stew.
Ingredients- 1/4 head of well-fermented kimchi (approx. 300g)
- 5 cups rice water (approx. 1L)
- 1 piece dried kelp (approx. 5x5cm)
- 8-10 small scallops (e.g., bay scallops or whole small scallops)
- 1 Tbsp cooking wine (or Cheongju/mirin)
- 1/2 block firm tofu
- 1/2 can Spam (approx. 200g)
- 1 Tbsp cooking oil
- 1/2 Tbsp sesame oil
- 1 ladle kimchi juice (approx. 100ml)
- 1 Tbsp soy sauce for soup or fish sauce (optional, for seasoning)
- Salt to taste
- Chopped green onions for garnish
Cooking Instructions
Step 1
Prepare Kelp Rice Water: Before cooking rice, when you rinse and soak the rice, add a piece of dried kelp to the water. This way, after cooking the rice, you’ll get clear and flavorful rice water. This is a useful tip when it’s inconvenient to collect rice water separately. You can adjust the main cooking water for the rice later.
Step 2
Sauté Kimchi: Heat 1 Tbsp cooking oil and 1/2 Tbsp sesame oil in a pot over medium heat. Add the well-fermented kimchi, cut into bite-sized pieces (about 1-2cm wide), and sauté until softened and fragrant. Sautéing mellows the sourness of the kimchi and enhances its umami. (Optional Tip: For a spicier and richer broth, you can add 1/2 Tbsp red chili powder or 1 tsp gochujang while sautéing.)
Step 3
Add Broth and Simmer: Pour the prepared kelp rice water (5 cups) and kimchi juice (1 ladle) into the pot with the sautéed kimchi. Bring to a boil over high heat, then reduce to medium heat and simmer for about 10-15 minutes to allow the flavors to meld.
Step 4
Add Tofu, Spam, and Scallops: While the broth is simmering, slice the tofu into 1.5cm thick pieces and the Spam into 1cm thick slices. If your scallops are not pre-cooked, clean and prepare them. Add the sliced tofu and Spam to the simmering kimchi stew. Then, add the cleaned scallops. To help remove any fishy odor from the scallops, add 1 Tbsp of cooking wine (or Cheongju/mirin) at this stage.
Step 5
Season the Stew: Once the scallops are cooked, it’s time to season. Add 1 Tbsp of soy sauce for soup or fish sauce, taste, and add a little salt if needed to adjust to your preference. (Tip: Using a combination of salt and soy sauce or fish sauce can create a deeper, more complex flavor.)
Step 6
Finish and Serve: Finally, add the chopped green onions and let it simmer for another minute before turning off the heat. The fresh aroma of the green onions will enhance the overall flavor of the stew.
