Spam and Potato Thick Stew (Jjageuli)
A comforting, thick Korean stew featuring crushed Spam and tender potatoes, simmered to perfection. It is the ultimate dish to mix with warm rice, balancing the rich fat of Spam with spicy chili paste.
Servings Ingredient Calculator
Default: 2-3 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Spam (or canned ham)1 can (200g)
- Potato2 medium (approx. 300g)
- Onion1/2 (100g)
- Green onion1/2 stalk (50g)
- Cheongyang chili pepper (Korean green chili)2
- Water or Kelp broth400ml
🥣 Sauce & Seasoning
- Gochujang (Korean chili paste)1 tbsp
- Gochugaru (Korean chili flakes)2 tbsp
- Soy sauce2 tbsp
- Oyster sauce1 tbsp
- Minced garlic1 tbsp
- Sugar1 tsp
- Oligosaccharide (or corn syrup)1 tbsp
- Black pepperA pinch
🔄 Ingredient Substitutes & Tips
| Original Ingredient | Recommended Substitute | Characteristics & Tips |
|---|---|---|
| Cheongyang chili pepper | Jalapeño or Peperoncino | Substitute 1:1; offers a slightly different, exotic, or mildly acidic heat compared to Cheongyang's clean spiciness. |
| Oyster sauce | Soy sauce 1/2 tbsp + Sugar 1/2 tsp (or Chicken stock) | Substitute equivalent amount; yields a slightly less deep umami but offers a clean, savory flavor. |
| Oligosaccharide | Corn syrup, Honey, or 1/2 tbsp Sugar | Use same amount for corn syrup/honey or half amount for sugar; honey adds a subtle floral flavor. |
👨🍳 Cooking Steps
Slice potatoes into 1cm thick matchsticks, and slice onions into similar thicknesses. Chop the green onion and Cheongyang chili peppers finely.
Place the Spam in a plastic bag and crush it thoroughly with your hands until finely mashed.
In a small bowl, mix Gochujang 1T, Gochugaru 2T, Soy sauce 2T, Oyster sauce 1T, Minced garlic 1T, Sugar 1t, Oligosaccharide 1T, and black pepper to make the sauce.
Layer the sliced potatoes and onions at the bottom of the pot. Place the mashed Spam on top, then add the sauce and pour in 400ml of water.
Bring to a boil over high heat, then reduce to medium-low. Simmer gently for 12-15 minutes until potatoes are fork-tender and the broth thickens.
Once potatoes are fully cooked, add the green onions and chili peppers, cook for another 2 minutes, and turn off the heat.
🌟 Pro Chef Tips
- • Adding generous amounts of green onions and onions helps cut through the grease of the Spam.
- • Using kelp broth instead of plain water adds a deep, savory umami base without MSG.
- • Leftover Jjageuli tastes even better the next day as the potatoes absorb more flavor.
- • Drizzle 1/2 tbsp of toasted sesame or perilla oil at the very end for extra aroma.
⚠️ Avoid Common Pitfalls
- ❌ If the Spam is not mashed finely enough, its fat and flavor won't render into the soup properly, resulting in a separated flavor.
- ❌ Boiling only on high heat evaporates the liquid too quickly before the potatoes cook, which burns the bottom and makes it too salty.
- ❌ Slicing potatoes too thin causes them to break down completely, turning the stew into a mushy porridge.
🧂 Spice & Seasoning Adjustments
- • Since standard Spam is inherently salty, if you are using low-sodium Spam or alternative brands, consider adding an extra 1/2 tbsp of soy sauce.
- • Reduce Gochugaru and omit Cheongyang chilies if you prefer a milder taste.
🧊 Storage & Reheating
- • Store in an airtight container in the refrigerator for up to 3 days.
- • When reheating, add 50-100ml of water as the potatoes will have absorbed liquid, and warm over low heat while gently stirring.
❓ Frequently Asked Questions
Q. Can I use other canned hams instead of Spam?
A. Yes, any brand of canned ham works. However, since the sodium levels differ, you may need to adjust the amount of soy sauce accordingly.
Q. How do I check if the potatoes are fully cooked?
A. Poke the thickest piece of potato with a chopstick. If it slides in smoothly without resistance, it is perfectly cooked.
Q. What should I do if the broth becomes too salty or dries up?
A. Simply add 50-100ml of warm water or kelp broth and bring it to a short simmer. Adding extra sliced onions also balances excess saltiness naturally.
Q. Can I blanch the Spam in hot water to reduce salt and fat?
A. Yes, rinsing the Spam with hot water or blanching it for 1 minute before mashing reduces excess sodium and oil, though it slightly lessens the rich ham fat flavor.
Q. Are there any serving suggestions to make it even better?
A. Serve over fresh warm rice with a sunny-side-up fried egg, crushed seasoned seaweed flakes, and a drop of perilla oil for the ultimate Korean comfort bowl.