Spam Kimchi Jjigae

Spam kimchi jjigae is the easiest kimchi stew you can make. Sour kimchi, a can of Spam, onion, chicken stock, and tofu (optional) are all you need. Just dump them in a pot and simmer until soft. It makes a savory and comforting Korean stew to serve with rice.

Kimchi jjigae (김치찌개) is agreeably the most common Korean stew. The classic kimchi stew made with well fermented sour kimchi, fatty pork, and tofu is an indomitable of Korean home cooking.

But when it comes to the simplicity of all kimchi stews with a big flavor, this direct Spam kimchi jjigae recipe rises to the top. It basically is a kimchi stew made with a can of Spam.

With a handful of ingredients that are easily accessible, this will become a satisfying dish when you are in the mood for a short home cooked Korean stew – with little time and effort to prepare.

Spam in Korean home cooking

Apparently South Korea is the second biggest consumer of Spam. Spam became a king of canned foods in Korea.

You will find large gift boxes full of Spam circulating in the stores of Korea during Chuseok and the Lunar New Year. The maker of Spam, Hormel, has discovered that the half of its yearly Spam sales occur during those Korean holidays. Interesting, isn’t it?

As a Korean kitchen staple, Spam is a key ingredient for making Korean army stew (Budae Jjigae), or widely used in Spam fried rice recipe.

Notes on Key Ingredients

All you need is 4-5 common ingredients that you can easily find. We like to add chunks of soft tofu in the stew because we just love the silky texture the tofu adds.

• Kimchi – make sure to use well fermented cabbage kimchi for deeper flavor
• Spam – use low sodium so that you can adjust sodium level for your preference
• Kimchi juice – it’s a liquid contained in the kimchi. It adds robust kimchi flavor to the stew. Too much can be overpowering, though.
• Chicken stock – a base for the stew. Use low sodium.
• Tofu – optional, but recommended. Use soft tofu. It absorbs the flavorful stew broth and becomes savory. It also provides delightful texture contrast.

How the dish comes together

In a soup pot, put onion and kimchi and toss together. Pour kimchi juice (liquid from kimchi) over. If your kimchi is too sour, consider adding a little bit sugar (about 1 teaspoon) to neutralize the acidity.

Pro Tip: If your kimchi is too sour, add 1 teaspoon of sugar to balance out the acidic taste.

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.

Pro Tip: Add 1/2 tablespoon of Korean chili flakes (gochugaru) to add more heat and red color if you prefer more intense spiciness in the stew.

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 short grain rice.

Keeping leftovers

This unfussy stew can be stored in the refrigerator for up to two weeks, and its flavor will intensify over time. When reheating, you may use a microwave or stovetop until it’s heated through.