Spicy Kimchi
Luncheon Meat Stew (Kimchi Jjigae Style)

A comforting and hearty Korean-style stew bubbling with spicy fermented kimchi, savory crushed luncheon meat, and a fiery red chili broth.

Ingredients

• 1 block luncheon meat (e.g., Spam)
• 1.5 cups fermented kimchi
• 1 green chili pepper
• 1 red chili pepper
• 1 tbsp minced garlic
• 1-2 tbsp Korean chili powder (gochugaru)
• 1 tsp sugar
• 1 tsp beef seasoning powder
• 2 cups water
• 1 handful enoki mushrooms
• 1 green onion

Instructions

1. 1Prepare the luncheon meat

   

   Begin by opening the can of luncheon meat. Slice off approximately one-third of the meat block to use as the base for your soup.

   Tip: Keep the remaining portion of the meat refrigerated for future use.
2. 2Crush the meat

   

   Place the sliced portion of luncheon meat into a plastic bag. Use your hands to thoroughly crush the meat until it reaches a desired texture.

   Tip: Crushing the meat helps it incorporate more evenly into the soup broth.
3. 3Combine kimchi and meat

   

   Add the fermented kimchi to the stone pot, then add the previously crushed luncheon meat on top to create the soup base.

   Tip: Using a stone pot helps maintain an even heat throughout the cooking process.
4. 4Add chili peppers

   

   Incorporate the sliced green and red chili peppers into the stone pot over the kimchi and meat mixture to add spice and color.

   Tip: Adjust the amount of chili peppers based on your personal heat preference.
5. 5Add aromatics

   

   Add a spoonful of freshly minced garlic to the pot, layering it over the other ingredients to enhance the savory flavor profile.

   Tip: Freshly minced garlic provides the best flavor for the broth.
6. 6Add chili powder

   

   Sprinkle Korean chili powder over the ingredients in the stone pot to provide depth of flavor and the signature red hue.

   Tip: Korean chili powder, or gochugaru, is essential for the authentic taste of this soup.
7. 7Season the broth base

   

   Add sugar and beef seasoning powder into the stone pot containing the kimchi, luncheon meat, and aromatics. These seasonings provide the essential sweet and savory backbone for the spicy broth.

   Tip: Adjust the beef seasoning powder to your preference, as it significantly impacts the depth of the soups flavor.
8. 8Add water and boil

   

   Pour water into the stone pot, covering the seasoned ingredients. Place the pot on the stove and bring the mixture to a boil to create the soup base.

   Tip: Using warm water instead of cold can help the soup reach a boil faster, preserving the texture of the kimchi.
9. 9Add more luncheon meat

   

   Add additional slices of luncheon meat into the boiling soup. This ensures every serving is hearty and packed with the savory flavor of the meat.

   Tip: Keep the slices uniform in size so they cook evenly and absorb the spicy broth effectively.
10. 10Garnish with mushrooms and greens

    

    Finish the soup by topping it with a generous handful of fresh enoki mushrooms and chopped green onions. The heat from the boiling soup will wilt the mushrooms and soften the onions, adding fresh texture.

    Tip: Add the enoki mushrooms last to keep them slightly crisp; do not overcook them, or they will lose their signature texture.

Storage & Reheating

Burn It Off

Frequently Asked Questions