Easy Kimchi Jjigae with Spam
A can of spam makes very easy kimchi jjigae (stew). You will need only 4 ingredients, and all you need to do is to dump them in a pot and simmer.
Spam Kimchi Jjigae (Stew)
This super easy kimchi jjigae calmed my Korean food cravings after indulging the deep-fried turkey feast for Thanksgiving. Thanksgiving feast is always fabulous but it is also tiring after slaving myself in the kitchen all day.
Besides, I got busy taking all the Christmas stuff out to decorate the house afterward. I simply didn’t have much energy to cook. But I gotta eat, you know. So here I am. I am going to show you how I made this Easy Kimchi Jjigae (Kimchi stew) with a can of Spam.
Only 4 ingredients and you will get a nice pot of kimchi jjigae that can awaken your soul for the spirit of Christmas. All because I found a container of store-bought kimchi I purchased about 2 month ago that I totally forgot about its existence… (I left it in my 2nd fridge where I don’t check often)
I used a can of spam because that’s what I happened to have. You can use pork belly, instead, if you want to go all natural. I think I deserve to be lazy this week. Anyway, here is the world’s easiest kimchi jjigae recipe and it tastes fantabulous…
How To Make Easy Kimchi Jjigae With Spam
Only 4 ingredients this time and I’m LOVING it!
Slice onion and spread on the bottom of stew pot.
Here is the can of spam in case you never seen it before.
At a moment I was tempted to make this…
But I stick with my original plan. Slice the spam babe.
Scatter half the spam on top of onion…
Here is my forgotten kimchi. Very, very fermented…, Oh, Lord! the smell…! You MUST use very fermented kimchi for the stew recipe.
Just dump over onion and spam in the pot.
Put the rest of spam slices on top.
Pour chicken stock just enough to cover your kimchi…
Put the lid on but leave a little space so it doesn’t boil over.
Boil first…
Reduce heat to low. Cover completely with lid and simmer for 20 -25 minutes until kimchi gets tender. Your stew will taste even better on the next day.
Turn your Christmas music on, grab a bowl of rice, and indulge yourself with a humble Korean stew.
After all, it all began in a humble stable far far away, long long ago.
Easy Kimchi Jjigae with Spam
Ingredients
- 1 1/2 lb fermented kimchi
- 1 medium onion, sliced
- 12 oz Spam, sliced
- 2 1/2 cup or more low sodium chicken stock
Instructions
- In a pot place onion on the bottom, and put half the spam on top. Evenly distribute kimchi slices over and put the rest of the spam slices on top of kimchi.
- Pour chicken stock over enough to cover the kimchi. Boil first and reduce the heat to low. Cover with a lid and simmer for 20-25 minutes until kimchi gets tender.
- Serve hot with rice. The stew tastes better on the next day.
This recipe is perfect, I’ve been using it for ages now and have never commented. I always have huge amounts of kimchi that I have no idea what to do with. On nights when I’m super tired (like tonight) I love making this recipe. I don’t eat spam so I use chicken franks, and and other leftover meats I happen to have lingering in the fridge. Tonight it’s leftover cooked chicken and franks. Thank you for the recipe!
You are very welcome. I am glad that you liked this stew.
Can I use canned sausages, I don’t have spam at the moment and I’m craving kimchi jig so bad! By the way I love your recipes, they all look really delicious!
Yes, you can use canned sausages or any canned meat. Thanks for the comment, Jamie!
Dude, this worked amazingly! It tasted pretty comparable to restaurant one’s. So easy and hearty, it has become a staple of my diet. Thanks so much!!
Benzin
Hello Holly, I’m really impressive to know and try to make a stew in my daily meal, but very hard to get a kimchee that I can put into my soup. When I look into you recipes make me salivating. oh… yummy So. do you have any any idea where I can find buy some kimchee or direct selling to Malaysia?
Any Korean grocery stores will sell package kimchi. There are a few in Ampang point area and Mont Kiara.
Hi just wondering where you got the Korean nativity ? sheltonmartine@gmail.com
Of course I remember you, Melissa!
I am excited to see more of your art work. Please let me know when you open your new blog.
Thanks! Someone got it for me in Korea.
It's an interesting use of the Spam, I think can also use the Chinese Luncheon Meet (in a can) to do this dish ! (Link from Duncan from Kuantan)Â
Hi Holly, I also took a photo of that lovely nativity scene in your home! I've mentioned you on my blog today.
Duncan In
Kuantan
That's some crazy stew! I love korean soups but I'm always scrambling to get all the ingredients. This is just perfect for after work days =)
This is my favorite comfort food! I've even had it with sliced hot dogs when we didn't have pork, spam or bacon…. still yummy.Â
So where did you get that Korean nativity? It's so beautiful!
Holly! I love kimchee jigae as well, but the real reason I am commenting is to see if you knew that this recipe has appeared on TasteSpotting. I was surprised and happy to see your blog on there. I used to comment as Militialicious, by the way, but I am shutting down my old blog in preparation for an art blog. Hope you and yours are well!
Looks so good, and I can't believe how easy this is! You've got me…I think I'll need to buy kimchee this weekend!
Sure! I personally have not tried Kimchee in a tin but as long as it is well fermented it should taste fine.
Pork belly gives the stew more authentic in flavor. Definitely go for it.
Hi Amy
I found sauteing onion and Kimchi is unnecessary since they get soften very well after the braising in the stew. The addition of noodles and rice cakes will upgrade this Jjigae to another level! I love rice cakes in Kimchi Jjigae.
I love making kimchi jigae! I usually saute the onions and kimchi first before adding water…do you think that's unnecessary? If so I will definitely skip that step from now on!Â
I love adding cellophane noodles and rice cakes into it to. YUM!
I haven't had Spam for years! Maybe it's time again . . .  Anyway, really nice, easy recipe. Although when I make this for the first time, I think I'll try pork belly 🙂 Thanks for a fun recipe.
wow this looks so easy to make – can I just used tinned kimchee?