Rich Korean Spam Kimchi Stew (Kimchi Jjigae)

Experience the deep, comforting flavors of classic Kimchi Jjigae using a clever trick: mashing half the Spam to create a rich, meaty broth base without needing fresh pork.

Ingredients

• 1 block Spam
• 3 cups aged kimchi
• 1 small block tofu
• 1/4 onion
• 1/2 scallion
• 3 1/3 cups water
• 1 tbsp minced garlic
• 1 tbsp soy sauce or fish sauce
• 1 tbsp coarse chili powder (gochugaru)
• 1 tbsp fine chili powder
• 1 tbsp dried shrimp
• to taste vinegar (optional)
• to taste sugar (optional)

Instructions

1. 1Prepare the Spam

   

   Take a block of Spam and slice it in half. You will use one half to create a meaty base for the stew and the other half to add texture.

   Tip: Using a sharp cleaver or knife makes slicing the Spam block cleanly much easier.
2. 2Mash the Spam

   

   Place one half of the Spam into a plastic bag and mash it thoroughly with your hand until it forms a uniform paste.

   Tip: Mashing the Spam into a paste helps it release its fat and flavor more effectively into the stew base.
3. 3Slice the vegetables

   

   Take one quarter of an onion and slice it into thin, even strips. This will add a gentle sweetness to the stew.

   Tip: Keep your fingers tucked in while slicing to ensure safety and precision.
4. 4Sauté the kimchi

   

   Once the mashed Spam has rendered its fat and turned slightly golden over low heat, add three cups of aged kimchi to the pot. Stir and sauté over medium heat until the kimchi is fragrant and cooked through.

   Tip: Sautéing the kimchi helps mellow its sharp acidity and develops a deeper flavor profile.
5. 5Add water to the pot

   

   Pour three and one-third cups of water into the pot, then add the sliced onion and the remaining unmashed Spam pieces to form the stew base.

   Tip: Ensure you scrape the bottom of the pot while pouring to incorporate all the caramelized bits from the Spam and kimchi.
6. 6Season the stew

   

   Stir in one tablespoon of minced garlic, one tablespoon of soy sauce (or fish sauce), one tablespoon of coarse chili powder, one tablespoon of fine chili powder, and one tablespoon of dried shrimp. Bring the stew to a boil over high heat, then reduce to medium and simmer for about three minutes.

   Tip: Using a mix of both coarse and fine chili powders provides both texture and vibrant color to the stew.
7. 7Add tofu and garnish

   

   Gently place the sliced tofu and chopped scallions on top of the simmering stew. Taste the broth and adjust with a splash of vinegar if it needs more acidity, or a pinch of sugar if it is too sour. Finish with a sprinkle of extra chili powder and serve hot.

   Tip: Add the tofu gently so it doesnt break apart; it only needs a minute or two to warm through and absorb the flavors of the broth.

Storing & Reheating

Burn It Off

Frequently Asked Questions