Spicy & Sweet Potato Stew: Yang Se-hyung’s Signature ‘Gamja Jjageuli’
The Addictive ‘Gamja Jjageuli’ Recipe by Yang Se-hyung, Learned from Paik Jong-won, That Will Make You Finish Two Bowls of Rice Instantly
I was curious about the ‘Gamja Jjageuli’ that Yang Se-hyung made with Paik Jong-won on Baek Jong-won’s Cuisine Secrets, so I tried making it! It’s truly a magical dish that makes you finish two bowls of rice in no time! It’s as delicious as it looks, and I highly recommend it. Experience a taste you won’t forget!
Main Ingredients- 3 medium potatoes
- 3/4 medium onion
- 1 cup chopped green onions
- 3 Korean chili peppers (cheongyang peppers)
- 1 can Spam (or canned ham)
Seasoning Ingredients- 1 tsp minced garlic
- 1/2 tsp doenjang (fermented soybean paste)
- 1.5 tsp gochujang (red chili paste)
- 3 tsp coarse gochugaru (red chili flakes)
- 1 tsp brown sugar
- 4 tsp soy sauce (jin-ganjang)
- 5 cups water
- 1 tsp minced garlic
- 1/2 tsp doenjang (fermented soybean paste)
- 1.5 tsp gochujang (red chili paste)
- 3 tsp coarse gochugaru (red chili flakes)
- 1 tsp brown sugar
- 4 tsp soy sauce (jin-ganjang)
- 5 cups water
Cooking Instructions
Step 1
First, prepare the main ingredients. Peel the potatoes and onion, then cut them into thick strips about 1 cm wide. Remove the stems from the Korean chili peppers and slice them thickly as well. Chop the green onions. Cutting them this way gives a pleasant texture and they hold their shape well after simmering.
Step 2
For the canned ham (Spam), remove the packaging and place it in a zip-top bag or plastic bag. Mash it finely inside the bag or chop it coarsely with a knife. The salty and savory flavor of Spam is key to this dish, but you can use other canned hams according to your preference. However, for the best taste, Spam is highly recommended!
Step 3
Now it’s time to layer the ingredients in the pot. Start by placing the thickly sliced potatoes at the bottom of the pot. Arrange the prepared onion, chopped green onions, sliced chili peppers, and mashed ham on top.
Step 4
Let’s add all the seasoning ingredients that form the core of the flavor. Sprinkle the brown sugar, coarse chili flakes, minced garlic, gochujang, doenjang, and soy sauce over the ingredients in the pot. Finally, pour in 5 cups of water. Give it a gentle stir with a spoon to help the seasonings mix evenly with the ingredients.
Step 5
Begin boiling over high heat. Once the liquid starts to bubble and a little chili oil rises to the surface, reduce the heat to low. Cover the pot or leave it uncovered, and let it simmer until the ingredients are tender and the sauce has reduced to a savory consistency. Patient simmering will bring out a deep flavor!
Step 6
When the sauce has reduced by about half and the ingredients have absorbed the flavors, it’s time for the final seasoning adjustment. Taste the stew and if it’s too bland, add a little more soy sauce to adjust it to your liking. This step will enhance the umami flavor.
Step 7
Once the potatoes are tender enough to be easily pierced with chopsticks and the sauce is rich and thick, your ‘Gamja Jjageuli’ is ready! It’s absolutely delicious served over a bowl of hot rice. It’s a dish with such a magical flavor that you’ll easily finish two bowls of rice, so be sure to try making it!
