Baek Jong-won's Ham Kimchi Jjigae
A super simple ham kimchi jjigae that uses canned ham instead of pork to create a savory oil, and replicates the restaurant taste with vinegar even without aged kimchi.
Ingredients needed 3 servings
Recipe
Cooking tips
- Using a highly salted canned ham like Spam is recommended for the unique savory and salty flavor to permeate the entire stew.
- The brown marks that form on the bottom of the pot when frying the ham are not burnt but are flavor components; they will naturally dissolve when water is added, deepening the broth's taste.
- Adding 1-2 tablespoons of vinegar at the end is a key tip to perfectly mimic the deep sourness of aged kimchi, especially when using less-fermented kimchi or aiming for a restaurant-style taste.
- Conversely, if the kimchi is too sour and has a stale smell, adding about half a tablespoon of sugar will soften the flavor.
Recommended for
- Those who want to make a deep and rich kimchi jjigae using only canned ham without pork.
- Those who have been struggling to make a proper kimchi jjigae because they don't have aged kimchi at home.
- Those who want to easily replicate the unique savory flavor and sourness of restaurant-style kimchi jjigae at home.
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