Spam & Potato Gochujang Stew: Baek Jong-won’s Savory Jjigae-Style Recipe
Spam Gochujang Stew [Our Home’s Rice Thief! Gochujang Stew with Potatoes in a Jjigae Style! Following Chef Baek Jong-won’s Recipe!]
Today, I cooked a Gochujang stew with Spam and potatoes, inspired by Chef Baek Jong-won’s recipe. This is a ‘jjigae-style’ version, meaning the broth is reduced by half compared to a typical stew, creating a wonderfully concentrated flavor. My husband absolutely loved it! While I usually cook for my daughter’s taste, I make sure to cater to my husband’s preferences a few times a week. His happy ‘delicious!’ reactions always give me strength.
Basic Ingredients- 1 can Spam (approx. 200g)
- 3 small potatoes
- 1/2 onion
- 1/2 green onion
- 1 Korean chili pepper (cheongyang)
- 1 red chili pepper
- 450ml rice water (or plain water)
Seasoning Ingredients- 1 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Doenjang (Korean soybean paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Jin-ganjang (Korean soy sauce for soup)
- 1/2 Tbsp sugar
- 2 Tbsp Mirin (rice wine for cooking)
- 1 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Doenjang (Korean soybean paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Jin-ganjang (Korean soy sauce for soup)
- 1/2 Tbsp sugar
- 2 Tbsp Mirin (rice wine for cooking)
Cooking Instructions
Step 1
First, prepare 1 can (about 200g) of Spam. Place the Spam in a bowl and pour hot water over it, enough to submerge it. Let it sit for a few minutes. This process helps to remove some of the excess oil from the Spam, resulting in a cleaner taste for the stew.
Step 2
Drain the hot water from the Spam and place it into a ziplock bag. Seal the bag and then use your hands to mash the Spam inside. Mash it thoroughly until it’s well broken down and somewhat uniform in texture. This helps the flavors to meld better into the stew.
Step 3
Next, prepare your vegetables. Peel and dice the 3 small potatoes into bite-sized pieces (about 1.5cm cubes). Slice the 1/2 onion into similar-sized pieces. Finely chop 1 Korean chili pepper and 1 red chili pepper. If you prefer a spicier stew, feel free to add more Korean chili peppers.
Step 4
Now, let’s make the seasoning paste. In a bowl, combine 1 Tbsp Gochujang, 1/2 Tbsp Doenjang, 2 Tbsp Gochugaru, 3 Tbsp Jin-ganjang, 1/2 Tbsp sugar, and 2 Tbsp Mirin. Mix everything well until thoroughly combined. This blend uses less Gochujang and incorporates Doenjang and Jin-ganjang to add a savory depth and umami, preventing the stew from tasting too thick or one-dimensional.
Step 5
Pour 450ml of rice water into a pot. Add the prepared seasoning paste to the pot and use a spoon to dissolve it completely into the water. Rice water adds a subtle creaminess and is a traditional base, but regular water works just as well if you don’t have rice water available.
Step 6
Add the mashed Spam, diced potatoes, onion, green onions, Korean chili peppers, and red chili peppers to the pot. (You can also add 1 Tbsp minced garlic at this stage if desired.) Give everything a gentle stir to distribute the ingredients evenly.
Step 7
Bring the stew to a boil over medium-high heat. Once it starts boiling, reduce the heat to medium-low. Since this is a ‘jjigae-style’ (jjajang) stew, it’s meant to be thicker. To prevent the broth from evaporating too quickly, it’s best to cover the pot with a lid. Let it simmer for about 10-15 minutes, or until the potatoes are tender and cooked through. Boiling uncovered can cause the liquid to reduce too much before the vegetables are fully cooked.
Step 8
Your delicious Spam Gochujang Stew, made in the ‘jjajang’ style, is now ready! With its reduced broth, it’s perfect for mixing with rice. The soft, cooked potatoes and savory Spam blend beautifully with the slightly spicy broth, creating a wonderfully comforting dish. Spoon a generous amount over your rice, and you’ll find a bowl of rice disappears in no time! This stew is so satisfying that you might not need any other side dishes. Enjoy this simple yet incredibly flavorful Spam Gochujang Stew!
