Spicy and Flavorful Spam Kimchi Stew with Rich Beef Bone Broth
Secret Recipe Revealed! Master the Perfect Spam Kimchi Stew with Beef Bone Broth
This Spam Kimchi Stew is a delicious dish perfect for dinner, entertaining guests, or as a late-night snack with drinks. Adding beef bone broth elevates its flavor to an unparalleled level of deliciousness that only those who have tried it can truly appreciate. It’s a hearty and comforting stew that is surprisingly easy to make, packed with savory, spicy, and slightly tangy flavors.
Main Ingredients- 1 can Spam (approx. 400g)
- 1/2 head well-fermented kimchi (approx. 700g)
- 1/2 bunch scallions
- 1/2 onion
- 1 Korean green chili pepper (cheongyang pepper)
- 1 red chili pepper
- 1 pack pre-made beef bone broth (approx. 1000ml)
Cooking Instructions
Step 1
1. **Prepare the Ingredients:** First, slice the Spam into bite-sized pieces, about 1cm thick, suitable for wrapping with kimchi. Trim and cut the scallions into 5cm lengths. Thinly slice the onion. Slice the cheongyang chili and red chili pepper diagonally for a spicy kick and vibrant color. Cut the kimchi into manageable pieces, about 5cm long. (If your kimchi is too sour, you might want to slightly increase the sugar).
Step 2
2. **Wrap the Kimchi and Spam:** Place a slice of Spam onto a piece of kimchi and roll them together. If the kimchi has too much filling, it might be difficult to roll, so try to remove some of the filling if needed. Arrange these rolled kimchi-Spam bundles snugly at the bottom of a pot. Packing them tightly helps maintain their shape while cooking.
Step 3
3. **Make the Broth and Start Cooking:** Pour the entire pack of beef bone broth (1000ml) into the pot. Add the red chili powder, red chili paste, sugar, minced garlic, and fish sauce. Stir everything well to combine. Bring the mixture to a boil over high heat.
Step 4
4. **Simmer and Cook:** Once the broth is boiling vigorously, add the sliced onion, cheongyang chili, and red chili pepper. Reduce the heat to medium, cover the pot, and let it simmer for about 15-20 minutes, or until the kimchi becomes tender. Spooning some of the broth over the ingredients occasionally will help the flavors meld beautifully. Once the kimchi is thoroughly cooked and tender, and the stew has thickened to your liking, it’s ready. Adding the chopped scallions and simmering for another minute or two will enhance the freshness.