Soondubu Jjigae with Rich Spam Flavor
Chef Ryu Soo-young’s Spam Soondubu Jjigae Recipe from Pyeonstorang
Hello everyone! Today, I’m sharing a recipe for Soondubu Jjigae, a dish I absolutely love. This is my first time trying Chef Ryu Soo-young’s recipe from the show Pyeonstorang, and it’s incredibly addictive! The addition of Spam gives the broth a wonderfully savory and rich flavor, reminiscent of a perfectly seasoned stew. It’s a recipe that will have you reaching for more rice. Give it a try!
Main Ingredients- 1 pack Soft Tofu (Soondubu)
- 120-200g Spam (small can, about 1/2 to 1 can)
- 1/2 stalk Green Onion
- 2 Korean Green Chilies (adjust to spice preference)
- 1/2 or 1/3 Zucchini
- 1/2 Onion
- 2 Eggs
Seasoning- 1 Tbsp Minced Garlic
- 0.5 Tbsp Sugar
- 3 Tbsp Gochugaru (Korean Chili Flakes)
- 3 Tbsp Soy Sauce
- 2 Tbsp Oyster Sauce
- Pinch of Black Pepper
- 1 Tbsp Minced Garlic
- 0.5 Tbsp Sugar
- 3 Tbsp Gochugaru (Korean Chili Flakes)
- 3 Tbsp Soy Sauce
- 2 Tbsp Oyster Sauce
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, prepare the vegetables for the stew. Dice half an onion and half a zucchini into bite-sized pieces, about 1 cm thick. Cutting them not too thin will help maintain their texture after cooking.
Step 2
Feel free to add mushrooms according to your preference. Prepare about a handful of your favorite mushrooms like shiitake or oyster mushrooms. (Optional)
Step 3
For the Spam, use about 120g to 200g (a small can). Cut about half of the Spam into bite-sized cubes (approximately 1cm dice) for the stew. Mash the remaining half finely using a knife or fork until it’s smooth. The mashed Spam will add depth of flavor to the broth.
Step 4
Carefully cut the soft tofu into 2-3 large pieces by slicing through the packaging. Don’t worry about cutting it too small, as it will break apart naturally while simmering.
Step 5
Now, get a pot ready for the stew. Add 3 tablespoons of cooking oil to the pot, then add half of the mashed Spam. Sauté over medium-low heat until it turns a light brown color. This step extracts the flavorful fat from the Spam.
Step 6
Once the Spam is lightly browned, add 1 tablespoon of minced garlic, half a stalk of chopped green onion, 1-2 Korean green chilies (if you like it spicy), and 0.5 tablespoon of sugar. Sauté over low heat until the ingredients are slightly softened and fragrant. Cook until the garlic aroma is released.
Step 7
Next, add 3 tablespoons of Gochugaru (Korean chili flakes). Keep the heat on low to prevent the chili flakes from burning, and stir-fry for about 1 minute. This sautéing process reduces any rawness from the chili flakes and enhances the color and spicy flavor.
Step 8
When you see the chili oil appearing from the fried chili flakes, add 3 tablespoons of soy sauce by drizzling it along the sides of the pot. This helps it caramelize slightly, adding a deeper flavor. Then, add 2 tablespoons of oyster sauce and stir everything together.
Step 9
Now, pour in 300ml of water (about 1.5 standard Korean paper cups). Stir to dissolve the seasonings into the water.
Step 10
Add the pre-cut zucchini and onion to the pot. Cover with a lid and bring to a boil over medium heat for about 5 minutes, allowing the vegetables to soften slightly.
Step 11
After 5 minutes, remove the lid. Gently add the large pieces of soft tofu into the stew. Use a spoon to break the tofu into bite-sized pieces as you mix it with the broth.
Step 12
Add the cubed Spam pieces that you set aside earlier into the pot.
Step 13
Sprinkle a pinch of black pepper for extra flavor, and add the prepared mushrooms. Adding mushrooms towards the end prevents them from becoming too mushy.
Step 14
Finally, crack 2 eggs directly into the stew. You can cook the eggs to your desired doneness. I prefer them slightly undercooked, so I simmered for another 1-2 minutes for a soft-boiled yolk. Finish by adding about 2 tablespoons of chopped green onion. Your delicious Spam Soondubu Jjigae is now ready!
