Easy Spam Kimchi Jjigae
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
15 mins
-
Total Time
20 mins
-
Servings
6 people
-
Course
Main Course, Soup
-
Cuisine
Korean
Easy Spam Kimchi Jjigae
Description
This recipe for Easy Spam Kimchi Jjigae calls for sliced onion, diced fermented kimchi, and flavorful kimchi juice cooked in chicken stock to build a rich, spicy broth. Spam is sliced and simmered on top to add savory, meaty texture, while optional soft tofu adds creaminess.
The stew is brought to a boil, then simmered to tenderize the kimchi and meld flavors. Its texture combines the softness of braised kimchi and tofu with the firm slices of Spam. The broth carries the distinctive fermented tang and umami of kimchi, enriched by chicken stock.
Kimchi Jjigae is served hot, traditionally alongside steamed rice for a comforting meal. Garnishing with green onion adds freshness. Adjusting the chili or kimchi sourness can tailor the flavor intensity.
For balance, add a teaspoon of sugar if the kimchi is too sour. Heat can be increased by incorporating Korean chili flakes (gochugaru). Cooking times ensure the ingredients soften and flavors deepen.
Ingredients
- 1 onion sliced, small
- 1 1/2 lb fermented cabbage kimchi diced
- 3 tbsp kimchi juice see note below, kimchi liquid
- 2 1/2 to 3 cup chicken stock low sodium
- 1 can (12 oz) SPAM low sodium, sliced
- 1/2 lb tofu sliced, optional, soft
- 1 green onion to garnish, optional
Instructions
- In a soup pot, put onion and kimchi and toss together. Pour kimchi juice (liquid from kimchi) over.
- Pour chicken stock over enough to cover kimchi and onion in a pot. Bring the stew to boil over high heat, then reduce the heat to low. Cover with a lid and simmer for 10 minutes until kimchi gets tender.
- Arrange Spam slices on top. Cover with a lid and simmer for 10 minutes until kimchi gets tender.
- Add tofu slices and simmer the stew again for another 5 minutes or until everything is soft and all the flavors are mingled. Garnish with chopped green onion at last. Serve the stew hot with rice.
Notes
- Balance strong sourness in kimchi by adding one teaspoon of sugar.
- Add 1/2 tablespoon Korean chili flakes to increase heat and deepen red color.
User Reviews
Overall Rating
5
You'll Also Love
