Thick Potato and Canned Ham Stew (Gamja Jjageuri)
Simmer potato and coarsely crushed canned luncheon meat in gochujang broth until reduced.
- Cuisine
- Korean
- Prep
- 12 min
- Cook
- 25 min
Scale the recipe
Ingredients
- Potatoes Peeled raw potatoes
- 300 g
- Canned luncheon meat
- 120 g
- Onion
- 70 g
- Large green onion (daepa)
- 30 g
- Cheongyang chili
- 8 g
- Water
- 2 C + 1/2 C
Seasonings
- Korean chili paste (gochujang)
- 1 T
- Korean all-purpose soy sauce (jinganjang)
- 2/3 T
- Korean chili flakes (gochugaru)
- 2/3 T
- Minced garlic
- 2/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Prepare the potatoes
Avoid sprouted or green potatoes, rinse and peel. Cut the prepared potatoes 300 g into sticks about 1 cm thick.
-
Slice onion and chilies
Thickly slice the onion 70 g. Slice the green onion 30 g and Cheongyang chili 8 g diagonally and keep them apart until needed.
-
Crush the canned meat
Do not use swollen, leaking or badly dented cans. Transfer the luncheon meat 120 g to a clean bowl and coarsely crush it with a fork.
-
Mix the seasoning in the pot
Combine the water 2 C + 1/2 C, gochujang 1 T, all-purpose soy sauce 2/3 T, chili flakes 2/3 T and minced garlic 2/3 T in a pot. Mix until most lumps dissolve.
-
Add potatoes, onion and ham
Add potatoes, onion and crushed meat. Bring to a boil over medium-high, then reduce to medium once bubbling reaches across the pot.
-
Reduce until the potatoes are tender
Simmer uncovered for about 15–20 minutes. Stir occasionally until the potatoes split easily with a fork and a little broth remains.
-
Add green onion and chili
Add green onion and chili. Cook another 1–2 minutes until the green onion wilts, then turn off the heat. Serve with rice.
